Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, textu...

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Detalles Bibliográficos
Autores principales: Lima, Karina Oliveira, da Rocha, Meritaine, Alemán, Ailén, López-Caballero, María Elvira, Tovar, Clara A., Gómez-Guillén, María Carmen, Montero, Pilar, Prentice, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533301/
https://www.ncbi.nlm.nih.gov/pubmed/34679702
http://dx.doi.org/10.3390/antiox10101567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533301/
https://www.ncbi.nlm.nih.gov/pubmed/34679702
http://dx.doi.org/10.3390/antiox10101567

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