Now showing items 1-4 of 4
Production of milk phospholipid-enriched dairy ingredients
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...
Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Bovine milk fats and their replacers in baked goods: A review
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such ...
Effect of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of acidified dairy gel during cold storage
The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day ...