منابع مشابه
Effect of adding inulin on microbial and physicochemical properties of low fat probiotic yogurt
Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...
متن کاملthe effect of aqueous extract of garlic on formalin-induced pain in male rats
چکیده اثر عصاره آبی سیر بر درد ناشی از آزمون فرمالین در موش صحرایی نر به کوشش نرگس اسکندری روزبهانی زمینه و هدف: گیاه سیر از خانواده لیلیاسه و گونهallium sativum بومی آسیای میانه بوده و از دوران ،باستان تاکنون به خواص درمانی متفاوت آن مثل: کاهندگی قندخون، کلسترول خون، فشار خون، اثرات مفیدآن بر دستگاه قلبی عروقی و بیماریهای انعقادی خون، اثرات آنتی اکسیداتیو، درمان بیماریهای تنفسی وگوارشی، ا...
15 صفحه اولProduction of Functional Yogurt: Effect of Natural Antioxidant from Guava (psidium Guajava) Leaf Extract
The possibility of producing a functional yogurt from a skimmed buffalo ' s milk using guava (Psidium guajava) leaf extract was investigated. Methanol exhibited slightly higher extraction ability for phenolic compounds than ethanol and water. The total phenols were 894, 882 and 877μg/g powder, respectively, when extraction ratio was 1:12. Addition of water extract of guava leaf by different con...
متن کاملEffect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage
Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, a...
متن کاملThe effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed....
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2020
ISSN: 2090-3731
DOI: 10.21608/jfds.2020.108832