| Autor: |
Deepak Kumar Verma, Ami R. Patel, Soubhagya Tripathy, Alok Kumar Gupta, Smita Singh, Nihir Shah, Gemilang Lara Utama, Mónica L. Chávez-González, Koka Zongo, Kolawole Banwo, Alaa Kareem Niamah, Cristobal Noe Aguilar |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of King Saud University: Science, Vol 36, Iss 11, Pp 103508- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1018-3647 |
| DOI: |
10.1016/j.jksus.2024.103508 |
| Popis: |
Whey is an excellent source of proteins, with a high biological value and essential elements in addition to the proteins it contains. Additionally, it possesses a number of characteristics that are exclusive to it. Whey has been “rediscovered” in recent years and is now being used in a wider variety of food recipes as a result of the features discussed here in the present review paper. It’s possible that using whey instead of the “nutrient goldmine” will be more “economical.” Consumers who are educated on the role that whey plays in human nutrition and are aware of its significance are more likely to be interested in purchasing food products that include whey. Due to the nutritional and functional features that whey possesses, it has been included into a wide variety of food compositions, such as dairy-based products, biofunctional components, confectionary products, and beverages that are both refreshing and nutritious. In this review, several types of food products and beverages containing whey that have been produced so far by researchers from all over the world are described, along with their processing characteristics, sensory attributes, and commercial potential. Moreover, this paper delves into the potential applications of probiotic and functional whey-based products within the realms of biofunctional and therapeutic relevance. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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