Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

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Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti; Garrido-Fernández, Juan; Pérez-Gálvez, Antonio;

© 2014 Elsevier Ltd. Addition of lutein to dairy products is an alternative that widens the range of foods which could be lutein sources. However, bioaccessibility is an essential aspect to be considered during the development of products with added bioactive substances... View more
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