Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks
Authors
Keywords
Green tea, Probiotics, Fermented milk, Antioxidant activity, Sensory evaluation
Journal
Dairy Science & Technology
Volume 94, Issue 4, Pages 327-339
Publisher
Springer Nature
Online
2014-03-25
DOI
10.1007/s13594-014-0165-6
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Determination of free radicals and flavan-3-ols content in fermented and unfermented teas and properties of their infusions
- (2013) Robert Socha et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- An update on the use and investigation of probiotics in health and disease
- (2013) Mary Ellen Sanders et al. GUT
- Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers
- (2012) María Isabel Queipo-Ortuño et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect
- (2012) Ricardo Pinheiro de Souza Oliveira et al. FOOD RESEARCH INTERNATIONAL
- Effect of catechins on the growth of oxygen-sensitive probiotic bacteria
- (2012) H. Gaudreau et al. FOOD RESEARCH INTERNATIONAL
- Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism
- (2011) Raquel Tabasco et al. FOOD MICROBIOLOGY
- The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt
- (2011) D. Najgebauer-Lejko et al. INTERNATIONAL DAIRY JOURNAL
- The growth behaviour and enhancement of probiotic viability in bioyoghurt
- (2011) S.M. El-Dieb et al. INTERNATIONAL DAIRY JOURNAL
- Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins
- (2010) Mariana von Staszewski et al. FOOD CHEMISTRY
- Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea
- (2010) Martina Bancirova FOOD RESEARCH INTERNATIONAL
- Food phenolics and lactic acid bacteria
- (2009) Héctor Rodríguez et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth
- (2009) Deisy Hervert-Hernández et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Probiotic Formulations and Applications, the Current Probiotics Market, and Changes in the Marketplace: A European Perspective
- (2008) Maija Saxelin CLINICAL INFECTIOUS DISEASES
- Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
- (2008) Gordana Rusak et al. FOOD CHEMISTRY
- Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage
- (2008) Imène Jaziri et al. FOOD CHEMISTRY
- Antioxidant and antimicrobial activities of tea infusions
- (2007) M. Pilar Almajano et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started