Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties ofyogurt

LWT

Volumn 63, Issue 2, 2015, Pages 1145-1154

  Bertolino, Marta ^a   Belviso, Simona ^a   Dal Bello, Barbara ^a   Ghirardello, Daniela ^a   Giordano, Manuela ^a   Rolle, Luca ^a   Gerbi, Vincenzo ^a   Zeppa, Giuseppe ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

2 2 diphenyl 1 picrylhydrazyl; 2 coumaric acid (PubChem CID: 637540); 2735032); 3 coumaric acid (PubChem CID: 637541); Antioxidant; Free Radical (Pub Chem CID; Gallic acid (PubChem CID: 370); Gallocatechin gallate (PubChem CID: 199472); Hazelnut skin; Phenolic acid; Procyanidin B1 (PubChem CID: 11250133); Protocatechuic acid (PubChem CID: 72); Rutin (PubChem CID: 5280805); Shelf life; Yogurt

Indexed keywords

ANTIOXIDANTS; DAIRIES; FLAVONOIDS; FREE RADICALS; ORGANIC ACIDS; PHYSICOCHEMICAL PROPERTIES;

2-2-DIPHENYL-1-PICRYLHYDRAZYL; 2735032); GALLATE; PHENOLIC ACIDS; PUBCHEM; SHELF LIFE; YOGURT;

DAIRY PRODUCTS;

CORYLUS; CORYLUS AVELLANA;

EID: 84930382641     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.113     Document Type: Article

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