ReviewFood science & nutrition2021
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review.
Review in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed, 83 citations in OpenAlex.
- Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.Foods (Basel, Switzerland) · 2026Article
- Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities.Foods (Basel, Switzerland) · 2026Article
- Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented Raw-Dried Pork Meat Snacks of Human Grade Standard.Foods (Basel, Switzerland) · 2025Article
- Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers.Foods (Basel, Switzerland) · 2025Article
- Effect of Soursop (Food science & nutrition · 2025Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Physicochemical and Sensory Properties of Davidson Plum (Foods (Basel, Switzerland) · 2025Article
- Optimization of Nanoencapsulation ofMarine drugs · 2025Article
- Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.Foods (Basel, Switzerland) · 2025Article
- Black soldier fly frass as a sustainable organic fertilizer: enhancing productivity of leafy vegetables and soil health in Benin.Frontiers in plant science · 2025Article
- Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics ofFoods (Basel, Switzerland) · 2024Article
- Evaluation of Ability of Inactivated Biomasses ofFoods (Basel, Switzerland) · 2024Article
- Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.Food science & nutrition · 2024Article
- Evaluation of fig-milk dessert bioactive properties as a potential functional food.Food science & nutrition · 2024Article
- Effect of using dried white sapote fruit (Saudi journal of biological sciences · 2023Article
- Plant-Based Dairy Alternatives-A Future Direction to the Milky Way.Foods (Basel, Switzerland) · 2023Review
- Article
- A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.Foods (Basel, Switzerland) · 2022Article
- Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.Nutrients · 2022Article
- Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities.Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.