Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Nutrients
Egile Nagusiak: Agarkova, Evgeniya Yu., Kruchinin, Alexandr G., Glazunova, Olga A., Fedorova, Tatyana V.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2019
Gaiak:
Communication
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6950020/
https://ncbi.nlm.nih.gov/pubmed/31816861
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11122930
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