Food and Nutrition Sciences

Vol.6 No.6(2015), Paper ID 55719, 10 pages

DOI:10.4236/fns.2015.66060

 

Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

 

Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco

 

Faculty of Food Engineering, University of Campinas, Campinas, Brazil
School of Applied Sciences, University of Campinas, Limeira, Brazil
School of Applied Sciences, University of Campinas, Limeira, Brazil
Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Chemistry Center of Food and Applied Nutrition, Institute of Food Technology (ITAL), Campinas, Brazil
Chemistry Center of Food and Applied Nutrition, Institute of Food Technology (ITAL), Campinas, Brazil

 

Copyright © 2015 Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Caetano-Silva, M. , Capitani, C. , Antunes, A. , Vougt, E. , da Silva, V. and Pacheco, M. (2015) Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk. Food and Nutrition Sciences, 6, 571-580. doi: 10.4236/fns.2015.66060.

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