The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it

In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme),...

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Detalles Bibliográficos
Autores principales: Varedesara, Mahnaz Samadi, Ariaii, Peiman, Hesari, Javad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020923/
https://www.ncbi.nlm.nih.gov/pubmed/33841834
http://dx.doi.org/10.1002/fsn3.2188

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020923/
https://www.ncbi.nlm.nih.gov/pubmed/33841834
http://dx.doi.org/10.1002/fsn3.2188

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