Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2674-2686

  Sun Waterhouse, Dongxiao ^a   Zhou, Jing ^a   Wadhwa, Sandhya S ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Apple pectin; Drinking yoghurt; Fermentation; Polyphenols; Rheological properties; Starter culture growth

Indexed keywords

ALCOHOLIC BEVERAGES; CHEMICAL ANALYSIS; FOOD PROCESSING; FRUITS; PROBIOTICS;

APPLE PECTIN; DRINKING YOGHURTS; POLYPHENOLS; RHEOLOGICAL PROPERTY; STARTER CULTURE GROWTHS;

FERMENTATION;

MALUS X DOMESTICA;

EID: 84867534998     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0563-1     Document Type: Article

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