Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properti...

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Detalles Bibliográficos
Autores principales: Tsevdou, Maria, Theodorou, Georgios, Pantelaiou, Sofia, Chatzigeorgiou, Artemis, Politis, Ioannis, Taoukis, Petros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022269/
https://www.ncbi.nlm.nih.gov/pubmed/31947938
http://dx.doi.org/10.3390/foods9010049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022269/
https://www.ncbi.nlm.nih.gov/pubmed/31947938
http://dx.doi.org/10.3390/foods9010049

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