| 000 | 04394naaaa2201141uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/68430 | ||
| 005 | 20220220102115.0 | ||
| 020 | _abooks978-3-0365-0219-9 | ||
| 020 | _a9783036502182 | ||
| 020 | _a9783036502199 | ||
| 024 | 7 |
_a10.3390/books978-3-0365-0219-9 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 072 | 7 |
_aTB _2bicssc |
|
| 100 | 1 |
_aFaccia, Michele _4edt |
|
| 700 | 1 |
_aFaccia, Michele _4oth |
|
| 245 | 1 | 0 | _aChemical and Technological Characterization of Dairy Products |
| 260 |
_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2021 |
||
| 300 | _a1 electronic resource (216 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aMilk 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 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/ |
||
| 546 | _aEnglish | ||
| 650 | 7 |
_aTechnology: general issues _2bicssc |
|
| 653 | _amilk composition | ||
| 653 | _aParmigiano Reggiano cheese | ||
| 653 | _acheese-making efficiency | ||
| 653 | _acurd fines | ||
| 653 | _acheese-making losses | ||
| 653 | _azinc | ||
| 653 | _aewes’ milk cheese | ||
| 653 | _arumenic acid | ||
| 653 | _azinc-dependent enzyme | ||
| 653 | _avolatile compound | ||
| 653 | _acheesemaking | ||
| 653 | _adonkey milk | ||
| 653 | _afatty acids | ||
| 653 | _asensory analysis | ||
| 653 | _aVOC | ||
| 653 | _astarch | ||
| 653 | _ayogurt | ||
| 653 | _arheology | ||
| 653 | _asensory | ||
| 653 | _atexture | ||
| 653 | _adefatted cheese | ||
| 653 | _apeptides | ||
| 653 | _aamino acids | ||
| 653 | _abioactivity | ||
| 653 | _adigestibility | ||
| 653 | _acheese quality | ||
| 653 | _amountain cheese | ||
| 653 | _afatty acid profile | ||
| 653 | _avolatile organic compounds | ||
| 653 | _asensory properties | ||
| 653 | _amilk clotting | ||
| 653 | _acheese | ||
| 653 | _akiwifruit | ||
| 653 | _aactinidin | ||
| 653 | _anutraceutical properties | ||
| 653 | _amicrostructure | ||
| 653 | _aRaman spectroscopy | ||
| 653 | _aconfocal laser scanning microscopy | ||
| 653 | _acheese freezing | ||
| 653 | _acream cheese | ||
| 653 | _aNMR spectroscopy | ||
| 653 | _acryoprotectants | ||
| 653 | _ablack tea | ||
| 653 | _aacidified dairy gel | ||
| 653 | _atextural property | ||
| 653 | _aantioxidant capacity | ||
| 653 | _afunctional yogurt | ||
| 653 | _afenugreek and Moringa oleifera seed flours | ||
| 653 | _atotal phenolic content | ||
| 653 | _aantioxidant activity | ||
| 653 | _aantibacterial activity | ||
| 653 | _amineral content | ||
| 653 | _aRubus suavissimus S. Lee (Chinese sweet tea) | ||
| 653 | _aantioxidant | ||
| 653 | _aanticancer | ||
| 653 | _aantihypertensive | ||
| 653 | _apolymerized goat milk whey protein | ||
| 653 | _asoy isoflavones | ||
| 653 | _ananoparticle | ||
| 653 | _aphysicochemical property | ||
| 653 | _amilk fat globules | ||
| 653 | _abovine milk proteins | ||
| 653 | _amilk fat globule membrane | ||
| 653 | _acomparative proteomics | ||
| 653 | _ainfant formula preparation | ||
| 653 | _an/a | ||
| 653 | _apanela cheese | ||
| 653 | _aangiotensin-converting enzyme inhibition | ||
| 653 | _aprobiotic addition | ||
| 653 | _aDPPH | ||
| 653 | _aABTS | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/3446 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/68430 _70 _zDOAB: description of the publication |
| 999 |
_c80980 _d80980 |
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