Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impac...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019-01-01
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| 丛编: | Food Technology and Biotechnology |
| 主题: | |
| 在线阅读: | https://hrcak.srce.hr/file/339470 |
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