Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactoba...

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Bibliographic Details
Main Authors: Mona Moslemi, Ali Moayedi, Morteza Khomeiri, Yahya Maghsoudlou
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Conjugated linoleic acid (CLA)
Fermentation
Whey beverage
Lipolysis
Optimization
Taguchi
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003455

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522003455

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