Polyphenol, vitamin C, caffeine, protein, ash, free fatty acid and peroxide profiles of green tea-based yoghurts, Abiodun Olapade, Dr. Shamsideen Aroyeun and G. Ajibola
ABIODUN A. OLAPADE University of Ibadan, Nigeria SHAMSIDEEN OLUSEGUN AROYEUN Cocoa Research Institute of Nigeria, Nigeria G. O. AJIBOLA University of Ibadan, Nigeria DOI: 10.47556/B.OUTLOOK2013.11.24 Purpose: To develop a new functional food incorporating green tea infusions into yoghurt. Design/methodology/approach: The concentrations of green tea infusions used were 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (v/v). Yoghurt was […]
Polphenol, vitamin C, caffeine, protein, ash, free fatty acid and peroxide profiles of green tea-based yoghurts, Abiodun Olapade, Shamsideen Aroyeun and Ghanivah Ajibola
Abiodun A. Olapade University of Ibadan Nigeria Shamsideen O. Aroyeun Cocoa Research Institute of Nigeria Nigeria Ghaniyah O. Ajibola University of Ibadan Nigeria Purpose: To develop a new functional food incorporating green tea infusions into yoghurt. Design/methodology/approach: The concentrations of green tea infusions used were 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (v/v). Yoghurt was produced […]
Comparative antioxidant properties of citrus species, Yu Yao and Amandio Vieira
Yu Yao and Amandio Vieira Simon Fraser University Canada Abstract: Dietary antioxidants can complement the body’s endogenous antioxidant activities in moderating oxidative tissue damage. Citrus fruits are widely consumed and are considered an important source of dietary antioxidants, primarily vitamin C. Non-vitamin antioxidants such as flavonoids may also contribute to the total antioxidant activity of […]