High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin

Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stable fermented milk drinks during storage period is h...

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Autores principales:	Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Shahid Behehsti University of Medical Sciences 2022-03-01
Colección:	Applied Food Biotechnology
Materias:	▪ apple pectin ▪ probiotic yogurt drink ▪ pomegranate pectin ▪ stabilizer
Acceso en línea:	https://journals.sbmu.ac.ir/afb/article/view/37565
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