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β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of...

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Principais autores: Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar, Tetiana Osmak, Magdalena Buniowska-Olejnik
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-09-01
coleção:Molecules
Assuntos:
polysaccharides
microalgae
mushrooms
yeast
bioactive substances
ice cream
Acesso em linha:https://www.mdpi.com/1420-3049/27/19/6313
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