Protein beverages containing anthocyanins of jabuticaba

Protein beverages containing anthocyanins of jabuticaba

Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenol...

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Bibliographic Details
Main Authors: Juliana de Cássia Gomes ROCHA, Kéllen Wanessa Coutinho VIANA, Adriana Corrêa MENDONÇA, Nathália de Andrade NEVES, Antônio Fernandes de CARVALHO, Valéria Paula Rodrigues MINIM, Frederico Augusto Ribeiro de BARROS, Paulo César STRINGHETA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-08-01
Series:Food Science and Technology
Subjects:
whey proteins
phenolic compounds
antioxidants
skins of jabuticaba
Plinia cauliflora
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005018105&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005018105&lng=en&tlng=en

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