Cargando…

Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes

The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lacto...

Descripción completa

Detalles Bibliográficos
Autores principales:	da Silva, Agatha Transfeld, de Lima, Jair José, Reis, Priscila, Passos, Maurício, Baumgartner, Catiucia Giraldi, Sereno, Aiane Benevide, Krüger, Cláudia Carneiro Hecke, Cândido, Lys Mary Bileski
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737567/ https://www.ncbi.nlm.nih.gov/pubmed/36496669 http://dx.doi.org/10.3390/foods11233861

Ejemplares similares

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
por: Sakkas, Lambros, et al.
Publicado: (2023)

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
por: Hashim, Mahmood A., et al.
Publicado: (2021)

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
por: Karastamatis, Stavros, et al.
Publicado: (2022)

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts
por: Babu, Karthik Sajith, et al.
Publicado: (2022)

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose
por: Sabari, Sarizan, et al.
Publicado: (2023)

One-Pot Synthesis of Lactose Derivatives from Whey Permeate
por: Enteshari, Maryam, et al.
Publicado: (2020)

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
por: Dutra Rosolen, Michele, et al.
Publicado: (2015)

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance
por: Masoumi, Seyed Jalil, et al.
Publicado: (2021)

Screening and Scale-Up of Nanofiltration Membranes for Concentration of Lactose and Real Whey Permeate
por: Hofmann, Katrin, et al.
Publicado: (2023)

Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
por: Saffon, Maxime, et al.
Publicado: (2013)

Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust
por: Camacho Flinois, Julie, et al.
Publicado: (2019)

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins
por: Bierzuńska, Paulina, et al.
Publicado: (2019)

Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production
por: Akal, Ceren, et al.
Publicado: (2022)

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt
por: Mashayekh, Fatemeh, et al.
Publicado: (2023)

Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
por: Pasotti, Lorenzo, et al.
Publicado: (2017)

Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate
por: Thum, Caroline, et al.
Publicado: (2019)

Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
por: Nielsen, Søren D., et al.
Publicado: (2022)

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
por: Yang, So-Young, et al.
Publicado: (2022)

The Impact of Brand Awareness and Country of Origin in the Advertising Effectiveness of Greek Food Products in the United Kingdom: The Case of Greek Yogurt
por: Karagiannis, Dimitrios, et al.
Publicado: (2022)

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt
por: Zhao, Lili, et al.
Publicado: (2020)

Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt
por: Qu, Xiaoqing, et al.
Publicado: (2021)

Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt
por: Pérez, Jorge, et al.
Publicado: (2021)

High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study
por: Barnung, Runa Borgund, et al.
Publicado: (2019)

Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey
por: Al-Baarri, Ahmad Ni'matullah, et al.
Publicado: (2019)

Succinic acid production from whey and lactose by Actinobacillus succinogenes 130Z in batch fermentation
por: Louasté, Bouchra, et al.
Publicado: (2020)

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery
por: Gil, Noelia, et al.
Publicado: (2023)

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
por: Wang, Jing, et al.
Publicado: (2020)

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil
por: Fan, Xingrui, et al.
Publicado: (2023)

Dataset of milk whey proteins of two indigenous greek goat breeds
por: Anagnostopoulos, Athanasios K., et al.
Publicado: (2016)

Dataset of milk whey proteins of three indigenous Greek sheep breeds
por: Anagnostopoulos, Athanasios K., et al.
Publicado: (2016)

Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt
por: Saleh, Ali, et al.
Publicado: (2020)

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
por: Bankole, Abigael Odunayo, et al.
Publicado: (2023)

Improved Storage Properties and Cellular Uptake of Casticin-Loaded Nanoemulsions Stabilized by Whey Protein-Lactose Conjugate
por: Zhang, Bei, et al.
Publicado: (2021)

Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol
por: Ohstrom, Ashley Mae, et al.
Publicado: (2023)

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup
por: Kim, Jisoo, et al.
Publicado: (2023)

Lactose Sensitivity and Lactose Malabsorption: The 2 Faces of Lactose Intolerance
por: Bouchoucha, Michel, et al.
Publicado: (2021)

Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties
por: Yekta, Mandana, et al.
Publicado: (2019)

Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage
por: Luca, Liliana, et al.
Publicado: (2022)

Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
por: Yu, Hai-Yan, et al.
Publicado: (2016)

Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture
por: Paredes Valencia, Adriana, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_bk95p25lmj6ae2sie3vd9pmluv