Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueo...

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Bibliographic Details
Main Authors: Aikaterini Kandyliari, Panagiota Potsaki, Panoraia Bousdouni, Chrysoula Kaloteraki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, Chistodoulos K. Fasoulis, Leandros V. Polychronis, Vasileios K. Gkalpinos, Andreas G. Tzakos, Antonios E. Koutelidakis
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Antioxidants
Subjects:
phytochemicals
FRAP
LC-MS
bioavailability
organoleptic evaluation
cream cheese
Online Access:https://www.mdpi.com/2076-3921/12/2/500

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https://www.mdpi.com/2076-3921/12/2/500

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