Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02368-x
Abstract: Attempt was made to produce a novel snack viz. dried rose flavored yogurt melts via the use of infrared freeze drying (IRFD). Selected physicochemical properties; color; hardness; rehydration time; total phenolics, flavonoids, and anthocyanins contents;… read more here.
Keywords: freeze drying; rose flavored; energy; flavored yogurt ... See more keywords
Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2020-20037
Abstract: Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional… read more here.
Keywords: yogurt; storage; flavored yogurt; physicochemical textural ... See more keywords