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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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書誌詳細
団体著者:	Faccia, Michele
フォーマット:	Livro
言語:	Inglês
出版事項:	MDPI - Multidisciplinary Digital Publishing Institute 2021
主題:	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
オンライン･アクセス:	https://directory.doabooks.org/handle/20.500.12854/68430
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Chemical and Technological Characterization of Dairy Products

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