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...

Full description

Bibliographic Details

Published in:	Applied Food Biotechnology
Main Authors:	Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz
Format:	Article
Language:	English
Published:	Shahid Behehsti University of Medical Sciences 2022-03-01
Subjects:	▪ apple pectin ▪ probiotic yogurt drink ▪ pomegranate pectin ▪ stabilizer
Online Access:	https://journals.sbmu.ac.ir/afb/article/view/37565