Chemical and Technological Characterization of Dairy Products
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of h...
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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Faccia, Michele 2021-05-01T15:09:31Z 2021-05-01T15:09:31Z 2021 ONIX_20210501_9783036502182_176 https://directory.doabooks.org/handle/20.500.12854/68430 Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes. eng thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues milk composition Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes’ milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation n/a panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS Chemical and Technological Characterization of Dairy Products book 10.3390/books978-3-0365-0219-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036502182 9783036502199 216 Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute |
| institution |
DOAB |
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Directory of Open Access Books |
| title |
Chemical and Technological Characterization of Dairy Products |
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Chemical and Technological Characterization of Dairy Products thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues milk composition Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes’ milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation n/a panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| title_short |
Chemical and Technological Characterization of Dairy Products |
| title_full |
Chemical and Technological Characterization of Dairy Products |
| title_fullStr |
Chemical and Technological Characterization of Dairy Products |
| title_full_unstemmed |
Chemical and Technological Characterization of Dairy Products |
| title_sort |
chemical and technological characterization of dairy products |
| author_corporate |
Faccia, Michele |
| author_facet |
Faccia, Michele |
| topic |
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues milk composition Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes’ milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation n/a panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| topic_facet |
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues milk composition Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes’ milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation n/a panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| publishDate |
2021 |
| language |
Inglês |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| format |
Livro |
| description |
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
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| isbn |
9783036502182 |
| url |
https://directory.doabooks.org/handle/20.500.12854/68430 |
| _version_ |
1796482105692127232 |