Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry.

Autor: de Barros HEA; Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil.; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Soares LS; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Natarelli CVL; Graduate Program in Materials Science and Engineering, Federal University of São Carlos, São Carlos, São Paulo, 13565-905 Brazil., de Oliveira ALM; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., de Sousa Campos SA; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Santos IA; Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil., de Carvalho EEN; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., de Barros Vilas Boas EV; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Franco M; Departament of Exact Sciences, State University of Santa Cruz, Ilhéus, Bahia 45662-900 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Jul; Vol. 60 (7), pp. 1981-1991. Date of Electronic Publication: 2023 Mar 25.