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Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
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| Published in: | Italian Journal of Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1871203196270018560 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Italian Journal of Food Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:104476 |
| institution | FRELIP |
| journal_source_facet | Italian Journal of Food Science |
| last_indexed | 2026-07-20T03:33:48.054Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_alt | Fortificación innovadora de yogur: impacto de la fortificación con cebada tostada, avena y quinua en las cualidades fisicoquímicas, nutricionales, antioxidantes y sensoriales, así como perspectivas microbiológicas Enrichissement innovant du yaourt : Impact de l'enrichissement avec de l'orge, de l'avoine et du quinoa torréfiés sur les qualités physicochimiques, nutritionnelles, antioxydantes et sensorielles ainsi que les perspectives microbiologiques Fortificação Inovadora de Iogurte: Impacto da Fortificação com Cevada Torrada, Aveia e Quinoa nas Qualidades Físico-Químicas, Nutricionais, Antioxidantes e Sensoriais, bem como Perspectivas Microbiológicas |
| title_auth | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_es_txt | Fortificación innovadora de yogur: impacto de la fortificación con cebada tostada, avena y quinua en las cualidades fisicoquímicas, nutricionales, antioxidantes y sensoriales, así como perspectivas microbiológicas |
| title_fr_txt | Enrichissement innovant du yaourt : Impact de l'enrichissement avec de l'orge, de l'avoine et du quinoa torréfiés sur les qualités physicochimiques, nutritionnelles, antioxydantes et sensorielles ainsi que les perspectives microbiologiques |
| title_full | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_fullStr | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_full_unstemmed | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_pt_txt | Fortificação Inovadora de Iogurte: Impacto da Fortificação com Cevada Torrada, Aveia e Quinoa nas Qualidades Físico-Químicas, Nutricionais, Antioxidantes e Sensoriais, bem como Perspectivas Microbiológicas |
| title_short | Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| title_sort | innovative yogurt fortification: impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives |
| topic | Food and Food Industries General Food and Food Industries |
| url | https://www.itjfs.com/index.php/ijfs/article/view/3594 |