Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of calcium by 0.030 mmol/g dry matter. Calcium bioacces...

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Detalles Bibliográficos
Autores principales: Wang, Jing, Aalaei, Kataneh, Skibsted, Leif H., Ahrné, Lilia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765558/
https://www.ncbi.nlm.nih.gov/pubmed/33339103
http://dx.doi.org/10.3390/foods9121873

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765558/
https://www.ncbi.nlm.nih.gov/pubmed/33339103
http://dx.doi.org/10.3390/foods9121873

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