Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate

The aim of the present work was to fortify yogurt by adding a stripped weakfish (<i>Cynoscion </i><i>guatucupa</i>) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physic...

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Bibliographic Details
Main Authors: Karina Oliveira Lima, Meritaine da Rocha, Ailén Alemán, María Elvira López-Caballero, Clara A. Tovar, María Carmen Gómez-Guillén, Pilar Montero, Carlos Prentice
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Antioxidants
Subjects:
fish protein hydrolysate
microencapsulation
yogurt
physicochemical properties
antioxidant activity
antihypertensive activity
Online Access:https://www.mdpi.com/2076-3921/10/10/1567

Internet

https://www.mdpi.com/2076-3921/10/10/1567

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