In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties

The development of ready-to-eat foods containing bioactive extracts represents an important step to improve food consumption. This study aimed to develop a yogurt containing an encapsulated bioactive yerba mate extract. For this, the lyophilized extract was protected through encapsulation in solid l...

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Veröffentlicht in:Journal of food measurement & characterization 2021-04, Vol.15 (2), p.2000-2009
Hauptverfasser: Gris, Cintia Cassia Tonieto, Frota, Elionio Galvão, Guarienti, Cíntia, Vargas, Bruna Krieger, Gutkoski, Julia Pedó, Biduski, Bárbara, Bertolin, Telma Elita
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Sprache:eng
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