Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the...

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Detalles Bibliográficos
Autores principales: Agarkova, Evgeniya Yu., Kruchinin, Alexandr G., Glazunova, Olga A., Fedorova, Tatyana V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950020/
https://www.ncbi.nlm.nih.gov/pubmed/31816861
http://dx.doi.org/10.3390/nu11122930

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950020/
https://www.ncbi.nlm.nih.gov/pubmed/31816861
http://dx.doi.org/10.3390/nu11122930

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