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- Pérez, CarolinaDaiana, et al. Show all 10 Authors
- Journal of food science and technology 2018 v.55 no.5 pp. 1859-1869
- beta-carotene; beta-cryptoxanthin; bioactive compounds; cold storage; corn; emulsions; esterification; gamma-tocopherol; lipid peroxidation; lutein; oxidative stability; phytosterols; refrigeration; yogurt; zeaxanthin
- ... This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive comp ...