New functional milk-based products in the Italian market

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 808-813

  Manzi, Pamela ^a   Marconi, Stefania ^a   Pizzoferrato, Laura ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Chemical composition; Fermented milk; Functional food; Lactose; Lactose hydrolysed milk

Indexed keywords

ALPHA TOCOPHEROL; CHOLESTEROL; LACTOSE; PROBIOTIC AGENT; RETINOL;

ARTICLE; CHEMICAL COMPOSITION; CONTENT ANALYSIS; DIETARY INTAKE; FERMENTED PRODUCT; FOOD COMPOSITION; FOOD INDUSTRY; FUNCTIONAL FOOD; HYDROLYSIS; MILK; NUTRITIONAL VALUE; STATISTICAL SIGNIFICANCE;

EID: 34247517697     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.042     Document Type: Article

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