Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability
In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbi...
Main Authors: | Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, Rafael G. Campos-Montiel, Gabriel Aguirre-Álvarez |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-08-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/8/1106 |
Similar Items
-
Fruit juice drink production containing hydrolyzed collagen
by: Seda Ersus Bilek, et al.
Published: (2015-04-01) -
Hydrolyzed Collagen—Sources and Applications
by: Arely León-López, et al.
Published: (2019-11-01) -
Production of whey protein hydrolyzates and its incorporation into milk
by: Jenny Ann John, et al.
Published: (2021-05-01) -
Spouted bed drying efficiency of bovine hydrolyzed collagen
by: José Júnior Butzge, et al. -
Whey-hydrolyzed peptide-enriched immunomodulating diet prevents progression of liver cirrhosis in rats
by: Jobara, Kanta
Published: (2014)