Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

Journal of the Science of Food and Agriculture

Volumn 97, Issue 4, 2017, Pages 1108-1115

  dos Santos, Karina M O ^a   de Oliveira, Isabel C ^b,c   Lopes, Marcos A C ^c   Cruz, Ana Paula Gil ^d   Buriti, Flávia C A ^c,e   Cabral, Lourdes M ^a  

^a EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^b IFCE   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

^d FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^e STATE UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

dairy products; fermented milk; functional foods; grape polyphenols; Lactobacillus rhamnosus

Indexed keywords

PHENOL DERIVATIVE; POLYPHENOL; PROBIOTIC AGENT;

ANALYSIS; ANIMAL; BACTERIUM; BIFIDOBACTERIUM; COLOR; CONSUMER ATTITUDE; DRUG EFFECTS; FERMENTED MILK PRODUCT; FOOD HANDLING; FRUIT; GOAT; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; METABOLISM; MILK; PROCEDURES; TASTE; VITIS;

ANIMALS; BACTERIA; BIFIDOBACTERIUM; COLOR; CONSUMER BEHAVIOR; CULTURED MILK PRODUCTS; FOOD HANDLING; FRUIT; GOATS; HUMANS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; MILK; PHENOLS; POLYPHENOLS; PROBIOTICS; TASTE; VITIS;

EID: 84978937988     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7836     Document Type: Article

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