Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy

LWT

Volumn 62, Issue 1, 2015, Pages 376-383

  Aliakbarian, Bahar ^a,b   Casale, Monica ^a   Paini, Marco ^a,b   Casazza, Alessandro Alberto ^a,b   Lanteri, Silvia ^a   Perego, Patrizia ^a,b  

^a UNIVERSITY OF GENOA   (Italy)

^b Research Center for Biologically Inspired Engineering in Vascular Medicine and Longevity (BELONG)   (Italy)

Author keywords

Fermented milk; Grape marc; NIR spectroscopy; Olive pomace; Polyphenols

Indexed keywords

ANTIOXIDANTS; DAIRIES; FERMENTATION; INFRARED DEVICES; MULTIVARIANT ANALYSIS; NEAR INFRARED SPECTROSCOPY; PROBIOTICS; SPECTRUM ANALYSIS; WINE;

GRAPE MARC; IDENTIFICATION METHOD; MANUFACTURING PROCESS; MULTI VARIATE ANALYSIS; NATURAL ANTIOXIDANTS; NIR SPECTROSCOPY; OLIVE POMACE; POLYPHENOLS;

FERMENTED MILK;

VITACEAE;

EID: 84924206965     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.037     Document Type: Article

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