Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Food Chemistry

Volumn 210, Issue , 2016, Pages 262-268

  Caleja, Cristina ^a,b   Barros, Lillian ^a,b   Antonio, Amilcar L ^a   Carocho, Márcio ^a   Oliveira, M Beatriz P P ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant preservatives; Foeniculum vulgare; Matricaria recutita; Potassium sorbate (E202); Yogurt

Indexed keywords

ADDITIVES; AGENTS; ANTIOXIDANTS; DRUG PRODUCTS; POTASSIUM; POTASSIUM SORBATE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FOENICULUM VULGARE; MATRICARIA RECUTITA; NUTRITIONAL PROFILES; SYNTHETIC ADDITIVES; SYNTHETIC ANTIOXIDANTS; YOGURT;

DAIRY PRODUCTS;

ANTIOXIDANT; CARBOHYDRATE; CHAMOMILE; FATTY ACID; GALACTOSE; LACTOSE; PALMITIC ACID; PROTEIN; SATURATED FATTY ACID; STEARIC ACID; YOGHURT; BIOLOGICAL PRODUCT; ESSENTIAL OIL; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENERGY; FENNEL; FORTIFIED FOOD; GRAPE; NONHUMAN; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; PH; PHYSICAL CHEMISTRY; SHELF LIFE; STORAGE; FOOD PRESERVATION; MATRICARIA; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; BIOLOGICAL PRODUCTS; FOOD PRESERVATION; FOOD, FORTIFIED; MATRICARIA; OILS, VOLATILE; OXIDATION-REDUCTION; PLANT EXTRACTS; YOGURT;

EID: 84964589438     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.114     Document Type: Article

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