کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400497 | 1330875 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt
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کلمات کلیدی
Hazelnut skinProcyanidin B1 (PubChem CID: 11250133)Gallocatechin gallate (PubChem CID: 199472)Antioxidant - آنتی اکسیدانProtocatechuic acid (PubChem CID: 72) - اسید Protocatechuic (PubChem CID: 72)Phenolic acid - اسید فنولیکGallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Rutin (PubChem CID: 5280805) - روتن (PubChem CID: 5280805)Shelf-life - عمر مفیدYogurt - ماست
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt](/preview/png/6400497.png)
چکیده انگلیسی
The amount of skin and the variety used significantly influenced all of the physico-chemical parameters and were associated with consumer preference. Concerning the dietary fibre content, total polyphenol content and antioxidant capacity, all of which affect the functional ability of food products, the highest values obtained were for all of the products contained a hazelnut skin content of 6%. Among the cultivars, the highest values obtained were for yogurt with the Georgia hazelnut skin. Although 6% hazelnut skin yogurts displayed the highest functional ability, a decreased consumer preference was observed; yogurt with 3% San Giovanni and Tonda Gentile Trilobata hazelnut skins had the maximum consumer rating.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 63, Issue 2, October 2015, Pages 1145-1154
Journal: LWT - Food Science and Technology - Volume 63, Issue 2, October 2015, Pages 1145-1154
نویسندگان
Marta Bertolino, Simona Belviso, Barbara Dal Bello, Daniela Ghirardello, Manuela Giordano, Luca Rolle, Vincenzo Gerbi, Giuseppe Zeppa,