Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design...

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Bibliografische gegevens
Hoofdauteurs: Magdalena Martínez-Tomé, Cristina Cedeño-Pinos, Sancho Bañón, Antonia M. Jiménez-Monreal
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2022-04-01
Reeks:Antioxidants
Onderwerpen:
inulin
rosemary extract
yoghurt sauce
antioxidant
polyphenol
Online toegang:https://www.mdpi.com/2076-3921/11/4/789

Internet

https://www.mdpi.com/2076-3921/11/4/789

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