Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic comp...

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Detalles Bibliográficos
Autores principales: Zokaityte, Egle, Siriakovaite, Karolina, Starkute, Vytaute, Zavistanaviciute, Paulina, Lele, Vita, Mozuriene, Erika, Klupsaite, Dovile, Viskelis, Pranas, Ruibys, Romas, Guiné, Raquel P. F., Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065903/
https://www.ncbi.nlm.nih.gov/pubmed/33916334
http://dx.doi.org/10.3390/foods10040777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065903/
https://www.ncbi.nlm.nih.gov/pubmed/33916334
http://dx.doi.org/10.3390/foods10040777

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