Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter cultu...

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Detalles Bibliográficos
Autores principales: Herkenhoff, Marcos Edgar, de Medeiros, Igor Ucella Dantas, Garutti, Luiz Henrique Grotto, Salgaço, Mateus Kawata, Sivieri, Katia, Saad, Susana Marta Isay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528859/
https://www.ncbi.nlm.nih.gov/pubmed/37761092
http://dx.doi.org/10.3390/foods12183383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528859/
https://www.ncbi.nlm.nih.gov/pubmed/37761092
http://dx.doi.org/10.3390/foods12183383

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