Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15% with the objective to make iron compatible with food products. In...

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Detalles Bibliográficos
Autores principales: Banjare, Indrajeet Singh, Gandhi, Kamal, Sao, Khushbu, Arora, Sumit, Pandey, Vanita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600298/
https://www.ncbi.nlm.nih.gov/pubmed/31316276
http://dx.doi.org/10.17113/ftb.57.01.19.5945

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600298/
https://www.ncbi.nlm.nih.gov/pubmed/31316276
http://dx.doi.org/10.17113/ftb.57.01.19.5945

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