Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properti...

Full description

Bibliographic Details
Main Authors: Maria Tsevdou, Georgios Theodorou, Sofia Pantelaiou, Artemis Chatzigeorgiou, Ioannis Politis, Petros Taoukis
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
high pressure
transglutaminase
low-fat yoghurt
quality characteristics
anti-hypertensive activity
immunomodulatory properties
Online Access:https://www.mdpi.com/2304-8158/9/1/49

Internet

https://www.mdpi.com/2304-8158/9/1/49

Similar Items