Chemical and Technological Characterization of Dairy Products (Record no. 80980)

MARC details
000 -LEADER
fixed length control field 04394naaaa2201141uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/68430
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220220102115.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-0219-9
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036502182
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036502199
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-0219-9
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Faccia, Michele
Relationship edt
245 10 - TITLE STATEMENT
Title Chemical and Technological Characterization of Dairy Products
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2021
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (216 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. 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.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/4.0/
Source of term cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Technology: general issues
Source of heading or term bicssc
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term milk composition
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Uncontrolled term Parmigiano Reggiano cheese
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Uncontrolled term cheese-making efficiency
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Uncontrolled term curd fines
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Uncontrolled term cheese-making losses
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Uncontrolled term zinc
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Uncontrolled term ewes’ milk cheese
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Uncontrolled term rumenic acid
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Uncontrolled term zinc-dependent enzyme
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Uncontrolled term volatile compound
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Uncontrolled term cheesemaking
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Uncontrolled term donkey milk
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Uncontrolled term fatty acids
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Uncontrolled term sensory analysis
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Uncontrolled term VOC
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Uncontrolled term starch
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Uncontrolled term yogurt
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Uncontrolled term rheology
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Uncontrolled term sensory
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Uncontrolled term texture
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Uncontrolled term defatted cheese
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Uncontrolled term peptides
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Uncontrolled term amino acids
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Uncontrolled term bioactivity
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Uncontrolled term digestibility
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Uncontrolled term cheese quality
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Uncontrolled term mountain cheese
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Uncontrolled term fatty acid profile
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Uncontrolled term volatile organic compounds
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Uncontrolled term sensory properties
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Uncontrolled term milk clotting
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Uncontrolled term cheese
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Uncontrolled term kiwifruit
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Uncontrolled term actinidin
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Uncontrolled term nutraceutical properties
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Uncontrolled term microstructure
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Uncontrolled term Raman spectroscopy
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Uncontrolled term confocal laser scanning microscopy
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Uncontrolled term cheese freezing
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Uncontrolled term cream cheese
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Uncontrolled term NMR spectroscopy
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Uncontrolled term cryoprotectants
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Uncontrolled term black tea
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Uncontrolled term acidified dairy gel
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Uncontrolled term textural property
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Uncontrolled term antioxidant capacity
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Uncontrolled term functional yogurt
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Uncontrolled term fenugreek and Moringa oleifera seed flours
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Uncontrolled term total phenolic content
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Uncontrolled term antioxidant activity
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Uncontrolled term antibacterial activity
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Uncontrolled term mineral content
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Uncontrolled term Rubus suavissimus S. Lee (Chinese sweet tea)
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Uncontrolled term antioxidant
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Uncontrolled term anticancer
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Uncontrolled term antihypertensive
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Uncontrolled term polymerized goat milk whey protein
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Uncontrolled term soy isoflavones
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Uncontrolled term nanoparticle
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Uncontrolled term physicochemical property
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Uncontrolled term milk fat globules
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Uncontrolled term bovine milk proteins
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Uncontrolled term milk fat globule membrane
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Uncontrolled term comparative proteomics
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Uncontrolled term infant formula preparation
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Uncontrolled term n/a
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Uncontrolled term panela cheese
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Uncontrolled term angiotensin-converting enzyme inhibition
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Uncontrolled term probiotic addition
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Uncontrolled term DPPH
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Uncontrolled term ABTS
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Faccia, Michele
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/3446">https://mdpi.com/books/pdfview/book/3446</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/68430">https://directory.doabooks.org/handle/20.500.12854/68430</a>
Access status 0
Public note DOAB: description of the publication

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