Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg;...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020
Hauptverfasser:	BARROS, Raphael Ferreira de, TORRES, Fernanda Romano, SILVA, Paulo Henrique Fonseca da, STRINGHETA, Paulo Cesar, PEREIRA, João Pablo Fortes, PAULA, Junio Cesar Jacinto de, CUTRIM, Camila Sampaio, CORTEZ, Marco Antonio Sloboda
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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