β -Glucan from Saccharomyces cereviseae in skim yogurt production

The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (...

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Bibliografiske detaljer

Principais autores:	Joice Sifuentes dos Santos, Vanessa Ribeiro de França, Rafael Luiz Venâncio, Patricia Harumi Hasegawa, Admilton Gonçalves de Oliveira, Giselle A. Nobre Costa
Format:	Artigo
Sprog:	Inglês
Udgivet:	Universidade Federal de Uberlândia 2018-12-01
Serier:	Bioscience Journal
Fag:	non-fat dairy products polysaccharides food development. syneresis micrography
Online adgang:	http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109
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