Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies
Gabrielė Zygmantaitė, Milda Keršienė, Ina Jasutienė, Aušra Šipailienė, Petras Rimantas Venskutonis, Daiva Leskauskaitė
Topics & Concepts
Food sciencePomaceChemistrySyneresisIngredientPolyphenolFermentationDigestion (alchemy)BacteriaBiochemistryBiologyChromatographyAntioxidantGeneticsProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality