Cossu, Massimo and Juliano, Claudia Clelia Assunta and Pisu, Rosa and Alamanni, Maria Cristina Paolina (2008) Effects of supplementation with vegetable extracts on physicochemical, antioxidant and microbiological properties of yogurts. In: SardiniaChem 2008: giornata di studio dedicata alla chimica organica delle molecole biologicamente attive, 30 Maggio 2008, Sassari, Italia. Conference or Workshop Item.
The objective of this work was the evaluation of physico-chemical properties, antioxidant capacity and microbiological vitality of in laboratory prepared yogurts, whose fermentation was conducted in presence or in absence of different vegetable extracts: artichoke (Cynara scolymus L.) edible (ED) and not edible (NED) part, strawberry-tree (Arbutus unedo L.) fruits at two different stages of ripening, ripe (red) and unripe (yellow) fruits, cherries (Prunus avium L.), compared to commercial yogurts supplemented with vegetable extracts or with antioxidant factors.
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