Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

The present study investigated the potential utilization of pomegranate and black grape seed by‐products of the food industry in yogurt production. Specifically, we examined the effect of polyphenols on antioxidants in yogurts produced using two different starter cultures: classical yogurt culture (...

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Veröffentlicht in:	Food Science & Nutrition 2024-02, Vol.12 (2), p.1170-1179
Hauptverfasser:	Çalişkanlar, Sibel, Saygili, Derya, Karagözlü, Nural, Karagözlü, Cem
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Amino acids antioxidant Antioxidants Backup software Bacteria Byproducts Dairy industry Dry matter Flavonoids Food Food industry Food processing industry Fruits grape seed powder Grapes Microorganisms Milk Original Phenolic compounds Phenols polyphenol Polyphenols pomegranate seed powder Powder Probiotics Proteins Seeds Sensory evaluation Sensory properties Starter cultures Streptococcus thermophilus Viscosity Yogurt
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