| Título: | Hybrid yogurts : exploring the functional, sensory and nutritional potential of dairy-plant protein combinations |
| Autores: | MARÍA PAULA MÉNDEZ GALARAGA, Autor ; CURUTCHET, ANA, Autor ; MARIANA RODRÍGUEZ ARZUAGA, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2025 |
| ISBN/ISSN/DL: | 69830 |
| Dimensiones: | 18 p. / tablas, gráficos |
| Nota general: | En: Food Reviews International, 41(7). DOI: https://doi.org/10.1080/87559129.2025.2489033 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | As global demand for sustainable food options grows, hybrid products combining animal- and plant-based proteins, emerge as an innovative solution to balance environmental concerns and consumer preferences. Within the wide range of hybrid food options, yogurts have been featured for their worldwide popularity. Moreover, the health and sensory benefits associated with the fermentation process could help overcome some of the potential drawbacks of plant proteins. This review explores the advances in the development of hybrid yogurts and their physical, sensory, and nutritional properties. The effects of the inclusion of plant-based ingredients on the fermentation process, as well as the synergistic effects of plant and dairy proteins on the texture, flavor and nutritional value of the yogurts are considered. This work aims to provide valuable insights into the development of hybrid yogurts, offering a deep understanding of how combining plant-based and dairy proteins can enhance product quality, meet consumer demands, and contribute to more sustainable food systems. |
| dc.description.sponsorship : | Agencia Nacional de Investigación e Innovación |
| dc.identifier.anii : | PD_NAC_2023_1_176956 |
| Creative Commons : | CC BY |
| Fin de embargo : | 13/04/2026 |
| En línea: | https://www.tandfonline.com/doi/full/10.1080/87559129.2025.2489033 |
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