TY  - GEN
AU  - Faccia,Michele
AU  - Faccia,Michele
TI  - Chemical and Technological Characterization of Dairy Products
SN  - books978-3-0365-0219-9
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Technology: general issues
KW  - bicssc
KW  - milk composition
KW  - Parmigiano Reggiano cheese
KW  - cheese-making efficiency
KW  - curd fines
KW  - cheese-making losses
KW  - zinc
KW  - ewes’ milk cheese
KW  - rumenic acid
KW  - zinc-dependent enzyme
KW  - volatile compound
KW  - cheesemaking
KW  - donkey milk
KW  - fatty acids
KW  - sensory analysis
KW  - VOC
KW  - starch
KW  - yogurt
KW  - rheology
KW  - sensory
KW  - texture
KW  - defatted cheese
KW  - peptides
KW  - amino acids
KW  - bioactivity
KW  - digestibility
KW  - cheese quality
KW  - mountain cheese
KW  - fatty acid profile
KW  - volatile organic compounds
KW  - sensory properties
KW  - milk clotting
KW  - cheese
KW  - kiwifruit
KW  - actinidin
KW  - nutraceutical properties
KW  - microstructure
KW  - Raman spectroscopy
KW  - confocal laser scanning microscopy
KW  - cheese freezing
KW  - cream cheese
KW  - NMR spectroscopy
KW  - cryoprotectants
KW  - black tea
KW  - acidified dairy gel
KW  - textural property
KW  - antioxidant capacity
KW  - functional yogurt
KW  - fenugreek and Moringa oleifera seed flours
KW  - total phenolic content
KW  - antioxidant activity
KW  - antibacterial activity
KW  - mineral content
KW  - Rubus suavissimus S. Lee (Chinese sweet tea)
KW  - antioxidant
KW  - anticancer
KW  - antihypertensive
KW  - polymerized goat milk whey protein
KW  - soy isoflavones
KW  - nanoparticle
KW  - physicochemical property
KW  - milk fat globules
KW  - bovine milk proteins
KW  - milk fat globule membrane
KW  - comparative proteomics
KW  - infant formula preparation
KW  - n/a
KW  - panela cheese
KW  - angiotensin-converting enzyme inhibition
KW  - probiotic addition
KW  - DPPH
KW  - ABTS
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3446
UR  - https://directory.doabooks.org/handle/20.500.12854/68430
ER  -