Iogurte enriquecido com betalaína de beterraba: Caracterização físico-química e potencial antioxidante de um iogurte enriquecido com betalaína de Beta vulgaris L. (Portuguese Edition)
by Saliha Djabali, Narimane Haif, Zineb Chelaghema
Explore the physicochemical characterization and antioxidant potential of yogurt enriched with betalain from beetroot (Beta vulgaris L.). This study details the properties of this innovative dairy product, offering valuable insights for food science and functional nutrition applications.
About This Book
This book investigates the enrichment of yogurt with betalain extracted from beetroot (Beta vulgaris L.), a natural pigment known for its health benefits.
The research characterizes the physicochemical properties of the enriched yogurt, including aspects such as texture, color, and stability.
Additionally, it evaluates the antioxidant potential of the product, highlighting its possible applications in functional foods.
The work is presented in Portuguese and contributes to the field of food science and nutrition.
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