Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Abstract New functional food products with health benefits are currently in high demand among health‐conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and...
Main Authors: | Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastas, Ramazan Erenler, Mustafa Abdullah Yilmaz, Abbas Tarhan, Salah Akkal, Haroune Khelifi |
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Format: | Article |
Language: | English |
Published: |
Wiley
2024-04-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.3981 |
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