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Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities (CROSBI ID 274516)

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Barukčić, Irena ; Lisak Jakopović, Katarina ; Božanić, Rajka Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities // Food technology and biotechnology, 57 (2019), 4; 448-460. doi: 10.17113/ftb.57.04.19.6460

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

Poveznice
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