Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives.

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作者： Cristina,Caleja ^[1] ; Lillian,Barros ^[2] ; Amilcar L,Antonio ^[3] ; Márcio,Carocho ^[3] ; M Beatriz P P,Oliveira ^[4] ; Isabel C F R,Ferreira ^[5]

作者单位： Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal. ^[1] Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal. ^[2] Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. ^[3] REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal. ^[4] Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt. ^[5]

关键词 Antioxidant preservatives Foeniculum vulgare Matricaria recutita Potassium sorbate (E202)Yogurt