Cargando…

Novel Processing Technology of Dairy Products

Detalles Bibliográficos
Autor principal:	Moschopoulou, Ekaterini
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536141/ https://www.ncbi.nlm.nih.gov/pubmed/34681454 http://dx.doi.org/10.3390/foods10102407

Ejemplares similares

CHEESE and WHEY: The Outcome of Milk Curdling
por: Moatsou, Golfo, et al.
Publicado: (2021)

Processing and Technology of Dairy Products: A Special Issue
por: Deeth, Hilton, et al.
Publicado: (2020)

Chemical and Technological Characterization of Dairy Products
por: Faccia, Michele
Publicado: (2020)

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese
por: Kaminarides, Stelios, et al.
Publicado: (2019)

Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides
por: Murtaza, Mian Anjum, et al.
Publicado: (2022)

Green Processing Technology of Meat and Meat Products
por: Zhou, Changyu, et al.
Publicado: (2023)

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics
por: Panopoulos, George, et al.
Publicado: (2020)

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
por: Karastamatis, Stavros, et al.
Publicado: (2022)

Microbiological Research on Fermented Dairy Products
por: Xiao, Luyao, et al.
Publicado: (2022)

Application of Novel Thermal Technology in Foods Processing
por: Leong, Sze Ying, et al.
Publicado: (2022)

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
por: Lepesioti, Sofia, et al.
Publicado: (2021)

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream
por: Sakkas, Lambros, et al.
Publicado: (2023)

The Flavor of Dairy Products from Grass-Fed Cows
por: Faccia, Michele
Publicado: (2020)

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
por: Pontonio, Erica, et al.
Publicado: (2021)

Role of Microorganisms Present in Dairy Fermented Products in Health and Disease
por: de los Reyes-Gavilán, Clara G., et al.
Publicado: (2015)

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains
por: Martínez-Villaluenga, Cristina, et al.
Publicado: (2023)

Dairy Products and Metabolic Risk Factors: How Much Do We Know?
por: Wylie-Rosett, Judith
Publicado: (2011)

Processing Challenges and Opportunities of Camel Dairy Products
por: Berhe, Tesfemariam, et al.
Publicado: (2017)

Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts
por: Lopez, Christelle, et al.
Publicado: (2015)

Dairy Fat and Cardiovascular Health
por: Sendra, Esther
Publicado: (2020)

Impact of Dairy Imports on Raw Milk Production Technology Progress in China
por: Bai, Yuhang, et al.
Publicado: (2022)

Editorial Overview on Emerging Thermal Food Processing Technologies
por: Gavahian, Mohsen, et al.
Publicado: (2022)

Brazilian scientific production vs. innovation and technology()
por: Pontes, Paulo
Publicado: (2015)

Novel Computing Technologies for Bioinformatics and Cheminformatics
por: Tang, Chuan Yi, et al.
Publicado: (2014)

Putting novel ablation technologies to the test
por: Althoff, Till F
Publicado: (2023)

Advanced dairy science and technology /
Publicado: (2008)

Dairy science and technology handbook /
Publicado: (1993)

Discrete-Impulse Energy Supply in Milk and Dairy Product Processing
por: Droździel, Paweł, et al.
Publicado: (2021)

Emerging Processes for Sustainable Processing of Food Ingredients and Products
por: Castro-Muñoz, Roberto
Publicado: (2023)

Role of somatic cells on dairy processes and products: a review
por: Li, N., et al.
Publicado: (2014)

A Review on Processing Opportunities for the Development of Camel Dairy Products
por: Arain, Muhammad Asif, et al.
Publicado: (2023)

Therapeutics of Twin Pregnancies in Dairy Cattle
por: Ispierto, Irina Garcia
Publicado: (2021)

Recent Advances and Trends in the Dairy Field
por: Saldo, Jordi, et al.
Publicado: (2022)

Valorization of Food Processing By-Products
por: Caponio, Francesco, et al.
Publicado: (2022)

Processing and Preservation of Aquatic Products
por: Yin, Tao, et al.
Publicado: (2023)

Emerging Non-Thermal Food Processing Technologies: Editorial Overview
por: Farahnaky, Asgar, et al.
Publicado: (2022)

Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics
por: Wang, Zhongjiang, et al.
Publicado: (2023)

Development of a novel, robust and cost-efficient process for valorizing dairy waste exemplified by ethanol production
por: Shen, Jing, et al.
Publicado: (2019)

Microbial Steroid Production Technologies: Current Trends and Prospects
por: Donova, Marina
Publicado: (2021)

Editorial to the Special Issue—“Technology for Natural Products Research”
por: Duggan, Brendan M.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_8uu6bdqnf7jh5g14vgvv2d73la