Valorisation of whey and buttermilk for production of functional beverages
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impac...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065326 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 448-460 |
| Glavni autori: | Barukčić, Irena (Author), Lisak Jakopović, Katarina, Božanić, Rajka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6460 Hrčak Food technology and biotechnology (Online) |
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Internet
https://doi.org/10.17113/ftb.57.04.19.6460Hrčak
Food technology and biotechnology (Online)