β -Glucan from Saccharomyces cereviseae in skim yogurt production

β -Glucan from Saccharomyces cereviseae in skim yogurt production

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The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (...

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Bibliographic Details
Main Authors:	Joice Sifuentes dos Santos, Vanessa Ribeiro de França, Rafael Luiz Venâncio, Patricia Harumi Hasegawa, Admilton Gonçalves de Oliveira, Giselle A. Nobre Costa
Format:	Article
Language:	English
Published:	Universidade Federal de Uberlândia 2018-12-01
Series:	Bioscience Journal
Subjects:	non-fat dairy products polysaccharides food development. syneresis micrography
Online Access:	http://www.seer.ufu.br/index.php/biosciencejournal/article/view/42109

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