The Antioxidant Activity of Rose hip Marmalade Yogurt

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dc.authorid0000-0003-1752-3230en_US
dc.authorid0000-0002-0966-1126en_US
dc.contributor.authorAlzamara, Rola Mohammad
dc.contributor.authorAkin, Nihat
dc.date.accessioned2021-01-27T08:16:38Z
dc.date.available2021-01-27T08:16:38Z
dc.date.issued2015en_US
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the highest antioxidant Rose hip marmalade was added before fermentation in different concentration (5%, 10% and 15%) to yogurt (set Rose hip marmalade yogurt). The antioxidant activity and the phenolic compounds content of Rose hip marmalade yogurt determined and comparing with plain yogurt during 21 days of cold storage. The Rose hip marmalade enhanced the radical scavenging activity of yogurt. where the significant decreases of antioxidant activity and phenolic compounds content occurred during cold storage period, Rose hip marmalade yogurt remained more rich in antioxidant and phenolic compounds comparing with plain yogurt.en_US
dc.identifier.citationAlzamara, R. M., Akin, N. (2015). The Antioxidant Activity of Rose hip Marmalade Yogurt. Journal of Selcuk University Natural and Applied Science, 4, (1), 20-26.en_US
dc.identifier.endpage26en_US
dc.identifier.issn2147-3781en_US
dc.identifier.issue1en_US
dc.identifier.startpage20en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/41176
dc.identifier.volume4en_US
dc.language.isotren_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofJournal of Selcuk University Natural and Applied Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal - Editör Denetimli Dergien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFortified yogurten_US
dc.subjectphenolic compoundsen_US
dc.subjectRose hip marmaladeen_US
dc.titleThe Antioxidant Activity of Rose hip Marmalade Yogurten_US
dc.typeArticleen_US

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