Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consum...

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Bibliographic Details
Main Authors: Vassilios Raikos, Lynn P. Pirie, Sati Gürel, Helen E. Hayes
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Molecules
Subjects:
yogurt
vitamin E
emulsion
encapsulation
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/26/6/1504

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