HIGHLIGHTS
- who: Jing Wang and colleagues from the Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark have published the article: Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins, in the Journal: Foods 2020, 9, 1873 of /2020/
- what: Whey mineral concentrate, a side stream from cheese production, increased soluble calcium available from yogurt-based snacks during in_vitro static digestion.
- how: The results indicated that whey minerals a waste from cheese production may be utilized in snacks enhancing calcium bioaccessibility when combined with lime juice.
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