Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consum...

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Detalles Bibliográficos
Autores principales: Raikos, Vassilios, Pirie, Lynn P., Gürel, Sati, Hayes, Helen E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998933/
https://www.ncbi.nlm.nih.gov/pubmed/33801934
http://dx.doi.org/10.3390/molecules26061504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998933/
https://www.ncbi.nlm.nih.gov/pubmed/33801934
http://dx.doi.org/10.3390/molecules26061504

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