<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Zoidou, E.a b</style></author><author><style face="normal" font="default" size="100%">Magiatis, P.b</style></author><author><style face="normal" font="default" size="100%">Melliou, E.b</style></author><author><style face="normal" font="default" size="100%">Constantinou, M.b</style></author><author><style face="normal" font="default" size="100%">Haroutounian, S.c</style></author><author><style face="normal" font="default" size="100%">Skaltsounis, A.-L.b</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Oleuropein as a bioactive constituent added in milk and yogurt</style></title><secondary-title><style face="normal" font="default" size="100%">Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Active ingredients</style></keyword><keyword><style  face="normal" font="default" size="100%">Analytical method</style></keyword><keyword><style  face="normal" font="default" size="100%">article</style></keyword><keyword><style  face="normal" font="default" size="100%">Dairy products</style></keyword><keyword><style  face="normal" font="default" size="100%">Fermentation</style></keyword><keyword><style  face="normal" font="default" size="100%">Fermentation process</style></keyword><keyword><style  face="normal" font="default" size="100%">flavor</style></keyword><keyword><style  face="normal" font="default" size="100%">food color</style></keyword><keyword><style  face="normal" font="default" size="100%">food texture</style></keyword><keyword><style  face="normal" font="default" size="100%">functional food</style></keyword><keyword><style  face="normal" font="default" size="100%">Functional milk</style></keyword><keyword><style  face="normal" font="default" size="100%">Functional yogurt</style></keyword><keyword><style  face="normal" font="default" size="100%">heat treatment</style></keyword><keyword><style  face="normal" font="default" size="100%">high performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">HPLC</style></keyword><keyword><style  face="normal" font="default" size="100%">hydrolysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Lactic acid bacteria</style></keyword><keyword><style  face="normal" font="default" size="100%">lactic acid bacterium</style></keyword><keyword><style  face="normal" font="default" size="100%">milk</style></keyword><keyword><style  face="normal" font="default" size="100%">Oleuropein</style></keyword><keyword><style  face="normal" font="default" size="100%">olive</style></keyword><keyword><style  face="normal" font="default" size="100%">oxidation</style></keyword><keyword><style  face="normal" font="default" size="100%">pH measurement</style></keyword><keyword><style  face="normal" font="default" size="100%">Taste</style></keyword><keyword><style  face="normal" font="default" size="100%">thermostability</style></keyword><keyword><style  face="normal" font="default" size="100%">ultra performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">yoghurt</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2014</style></year></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://www.scopus.com/inward/record.url?eid=2-s2.0-84896459367&amp;partnerID=40&amp;md5=e97035e0470ec6b8c01a6258df5124ab</style></url></web-urls></urls><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">158</style></volume><pages><style face="normal" font="default" size="100%">319-324</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow’s milk and yogurt) aiming to produce novel functional foods. Additionally, an analytical method for the monitoring of oleuropein in milk and yogurt was also developed and validated. Oleuropein was not affected during heat treatment of milk, while during the milk fermentation process it was not hydrolysed by the produced acids. Oleuropein was not metabolised by lactic acid bacteria, did not inhibit their growth and its stability in the final products was proven. The novel products displayed same taste, colour and texture as the conventional ones. Results herein indicate that oleuropein can be added as an active ingredient in milk and yogurt preparations to provide two novel functional dairy products. © 2014 Published by Elsevier Ltd.</style></abstract><notes><style face="normal" font="default" size="100%">cited By (since 1996)0</style></notes></record></records></xml>