Effects of the incorporation of cantaloupe pulp in yogurt : Physicochemical, phytochemical and rheological properties

The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry ca...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 7 vom: 01. Okt., Seite 585-597
1. Verfasser:	Kermiche, F (VerfasserIn)
Weitere Verfasser:	Boulekbache-Makhlouf, L, Félix, M, Harkat-Madouri, L, Remini, H, Madani, K, Romero, A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Yogurt microstructure physical properties phytochemicals rheology Amino Acids Antioxidants Dietary Proteins Milk Proteins mehr... Phenols Phytochemicals Water 059QF0KO0R Carotenoids 36-88-4