Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Yak butter’s high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose...

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Detalles Bibliográficos
Autores principales: Agyare, Anita N., Liang, Qi, Song, Xuemei, Zhang, Yan, Yang, Jing, Shi, Yongqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681766/
https://www.ncbi.nlm.nih.gov/pubmed/36414661
http://dx.doi.org/10.1038/s41598-022-22629-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9681766/
https://www.ncbi.nlm.nih.gov/pubmed/36414661
http://dx.doi.org/10.1038/s41598-022-22629-8

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