Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic comp...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Zokaityte, Egle, Siriakovaite, Karolina, Starkute, Vytaute, Zavistanaviciute, Paulina, Lele, Vita, Mozuriene, Erika, Klupsaite, Dovile, Viskelis, Pranas, Ruibys, Romas, Guiné, Raquel P. F., Bartkiene, Elena
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8065903/
https://ncbi.nlm.nih.gov/pubmed/33916334
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040777
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