Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

por Sakkas, Lambros, Lekaki, Eleni, Moatsou, Golfo
Publicado 2022

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

por Sakkas, Lambros, Evageliou, Vasiliki, Igoumenidis, Panagiotis E., Moatsou, Golfo
Publicado 2022

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

por Sakkas, Lambros, Karela, Marianna, Zoidou, Evangelia, Moatsou, Golfo, Moschopoulou, Ekaterini
Publicado 2023

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

por Moatsou, Golfo, Zoidou, Evangelia, Choundala, Evangelia, Koutsaris, Konstantinos, Kopsia, Olga, Thergiaki, Katerina, Sakkas, Lambros
Publicado 2019

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

por Sakkas, Lambros, Tzevdou, Maria, Zoidou, Evangelia, Gkotzia, Evangelia, Karvounis, Anastasis, Samara, Antonia, Taoukis, Petros, Moatsou, Golfo
Publicado 2019