Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydroly...
Main Authors: | Embiriekah Salem M., Bulatović Maja Lj., Gnjatović Marija Lj., Vukašinović-Sekulić Maja S., Krunić Tanja Ž., Zarić Danica B., Rakin Marica B. |
---|---|
Format: | Article |
Language: | English |
Published: |
Association of Chemical Engineers of Serbia
2018-01-01
|
Series: | Hemijska Industrija |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2018/0367-598X1800019E.pdf |
Similar Items
-
Quality of fermented whey beverage with milk
by: Rakin Marica B., et al.
Published: (2016-01-01) -
Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate
by: Krunić Tanja Ž., et al.
Published: (2017-01-01) -
Effects of Enzymatic Hydrolysis on the Allergenicity of Whey Protein Concentrates
by: Cuicui Duan, et al.
Published: (2014-08-01) -
Whey as a raw material for the production of functional beverages
by: Bulatović Maja Lj., et al.
Published: (2012-01-01) -
Improvement of production performance of functional fermented whey-based beverage
by: Bulatović Maja Lj., et al.
Published: (2014-01-01)