Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese
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DOI: 10.1038/s41598-024-79375-2
Abstract: Cyanobacterial phycobiliproteins, such as phycoerythrin (PE) and phycocyanin (PC), are colored potential bioactive proteins that have antioxidant and antimicrobial properties. In this study, we formulated a new food prototype based on PE and PC-fortified low-fat… read more here.
Keywords: cream cheese; yogurt cream; fat yogurt; low fat ... See more keywords
Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
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DOI: 10.3390/foods10081762
Abstract: The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect… read more here.
Keywords: non fat; yogurt; fat yogurt; whey protein ... See more keywords