Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

Food Chemistry

Volumn 233, Issue , 2017, Pages 401-411

  Karnopp, Ariadne Roberto ^a   Oliveira, Katherine Guimarães ^a   de Andrade, Eriel Forville ^b   Postingher, Bruna Mara ^c   Granato, Daniel ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^c Econatura Produtos Ecológicos e Naturais LTDALinha São Luis do Araripe   (Brazil)

Author keywords

Dairy foods; Desirability function; Grape juice; Grape pomace; Organic farming; Response surface methodology; Vitis labrusca

Indexed keywords

FRUIT JUICES; REGRESSION ANALYSIS; SURFACE PROPERTIES;

DESIRABILITY FUNCTION; GRAPE JUICE; GRAPE POMACE; ORGANIC FARMING; RESPONSE SURFACE METHODOLOGY; VITIS LABRUSCA;

DAIRY PRODUCTS;

EPICATECHIN; FRUCTOSE OLIGOSACCHARIDE; PHENOL DERIVATIVE; QUERCETIN; RESVERATROL; YOGHURT; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; GRAPE; GRAPE JUICE; HARDNESS; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SENSORY ANALYSIS; VISCOSITY; DIETARY FIBER; VITIS;

ANTIOXIDANTS; DIETARY FIBER; PHENOLS; VITIS; YOGURT;

EID: 85018326515     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.112     Document Type: Article

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