Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities (CROSBI ID 274516)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Barukčić, Irena ; Lisak Jakopović, Katarina ; Božanić, Rajka
engleski
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
Whey and buttermilk are the main by-products of the dairy industry, both having ex- cellent nutritional properties. Buttermilk contains a unique component, the milk fat glob- ule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food pro- duction. Various technological solutions have been studied in order to increase the produc- tion of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.
sirutka, mlaćenica, napitci, bioaktivni peptidi, membrana masne globule (MFGM)
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Podaci o izdanju
57 (4)
2019.
448-460
objavljeno
1330-9862
10.17113/ftb.57.04.19.6460
Povezanost rada
Prehrambena tehnologija