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Oleuropein as a bioactive constituent added in milk and yogurt

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dc.contributor.author Zoidou, E en
dc.contributor.author Magiatis, P en
dc.contributor.author Melliou, E en
dc.contributor.author Constantinou, M en
dc.contributor.author Haroutounian, S en
dc.contributor.author Skaltsounis, A-L en
dc.date.accessioned 2014-06-06T06:53:06Z
dc.date.available 2014-06-06T06:53:06Z
dc.date.issued 2014 en
dc.identifier.issn 18737072 en
dc.identifier.uri http://dx.doi.org/10.1016/j.foodchem.2014.02.137 en
dc.identifier.uri http://62.217.125.90/xmlui/handle/123456789/6363
dc.subject Functional milk en
dc.subject Functional yogurt en
dc.subject HPLC en
dc.subject Oleuropein en
dc.subject Oleuropein stability en
dc.subject.other Fermentation en
dc.subject.other Active ingredients en
dc.subject.other Analytical method en
dc.subject.other Fermentation process en
dc.subject.other Functional milk en
dc.subject.other Functional yogurt en
dc.subject.other HPLC en
dc.subject.other Lactic acid bacteria en
dc.subject.other Oleuropein en
dc.subject.other Dairy products en
dc.subject.other oleuropein en
dc.subject.other yoghurt en
dc.subject.other article en
dc.subject.other fermentation en
dc.subject.other flavor en
dc.subject.other food color en
dc.subject.other food texture en
dc.subject.other functional food en
dc.subject.other heat treatment en
dc.subject.other high performance liquid chromatography en
dc.subject.other hydrolysis en
dc.subject.other lactic acid bacterium en
dc.subject.other milk en
dc.subject.other olive en
dc.subject.other oxidation en
dc.subject.other pH measurement en
dc.subject.other taste en
dc.subject.other thermostability en
dc.subject.other ultra performance liquid chromatography en
dc.title Oleuropein as a bioactive constituent added in milk and yogurt en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.foodchem.2014.02.137 en
heal.publicationDate 2014 en
heal.abstract Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce novel functional foods. Additionally, an analytical method for the monitoring of oleuropein in milk and yogurt was also developed and validated. Oleuropein was not affected during heat treatment of milk, while during the milk fermentation process it was not hydrolysed by the produced acids. Oleuropein was not metabolised by lactic acid bacteria, did not inhibit their growth and its stability in the final products was proven. The novel products displayed same taste, colour and texture as the conventional ones. Results herein indicate that oleuropein can be added as an active ingredient in milk and yogurt preparations to provide two novel functional dairy products. © 2014 Published by Elsevier Ltd. en
heal.publisher Elsevier Ltd en
heal.journalName Food Chemistry en
dc.identifier.volume 158 en
dc.identifier.doi 10.1016/j.foodchem.2014.02.137 en
dc.identifier.spage 319 en
dc.identifier.epage 324 en


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