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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Gardado en:
Detalles Bibliográficos
Autor Corporativo: Faccia, Michele
Formato: Livro
Idioma:Inglês
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2021
Assuntos:
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
Acceso en liña:https://directory.doabooks.org/handle/20.500.12854/68430
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