Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture

Food and Bioproducts Processing

Volumn 90, Issue 3, 2012, Pages 506-514

  Trigueros, L ^a   Sayas Barbera E ^a   Perez Alvarez J A ^a   Sendra, E ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant activity; Blanching water; By products; Date; Yogurt

Indexed keywords

ANTIOXIDANT ACTIVITIES; DATE; FUNCTIONAL INGREDIENT; HIGH-CONTENT; LACTIC ACID BACTERIA; MILK POWDER; NATURAL ANTIOXIDANTS; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; REFRIGERATED STORAGES; SENSORY SCORES; SKIM MILK POWDER; SOFT GELS; YOGURT;

AGENTS; BLANCHING; BYPRODUCTS; LACTIC ACID; ORGANIC ACIDS; PLANTS (BOTANY); SUGARS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); PHOENIX DACTYLIFERA;

EID: 84861835368     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.10.001     Document Type: Article

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