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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Shranjeno v:
Bibliografske podrobnosti
izdano v: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
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2021
Teme:
Article
Online dostop: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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