Fortification of Yogurts With Different Antioxidant Preservatives: A Comparative Study Between Natural and Synthetic Additives

Food Chemistry - Netherlands
doi 10.1016/j.foodchem.2016.04.114
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Elsevier BV

Related search

Natural Antioxidant Extracts as Food Preservatives

Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
2017English

Fortification of Cake With Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Alexandria Science Exchange Journal
2019English

Comparative Study of Drug Efficacy and Drug Additives Between Generic Drugs and Original Drugs

Yakugaku Zasshi
PharmacologyPharmaceutical Science
2007English

Studies on the Nutrition of Luminous Bacteria Iv. Comparative Experiments Between Natural and Synthetic Media

The Japanese Medical Journal
1948English

Food Additives and Digestive Enzymes. I. : Chemical Preservatives and Tryptic Activity

Eisei kagaku
1968English

A Comparative Study Between the Different Modes of Support to Employment

Acta Marisiensis. Seria Technologica
2019English

Antioxidant Fortification of Yogurt With Red Cactus Pear Peel and Its Mucilage

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Electroanalytical Study of Macluraxanthone: A Natural Product With a Strong Antioxidant and Antimalarial Activity

Electroanalysis
Analytical ChemistryElectrochemistry
2017English

Comparative Study of the Antioxidant and Immunomodulant Activities Between Yeast and Lab Fermented Papaya

Functional Foods in Health and Disease
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy