Restructured low-fat cooked ham containing liquid whey fortified with lactulose.
Cristiane A OliveiraArmando A MassingueAna Paula R MouraPaulo Rogério FontesAlcinéia Ls RamosEduardo Mendes RamosPublished in: Journal of the science of food and agriculture (2017)
Restructured cooked hams formulated with liquid whey and 30 g kg-1 of lactulose had minimal effects on the technological properties and sensory characteristics and, due to the possible benefits conferred by the prebiotic, is a potential alternative to provide meat products with prebiotic activity. © 2017 Society of Chemical Industry.