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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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (216 p.) |
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(CKB)5400000000040765 (oapen)https://directory.doabooks.org/handle/20.500.12854/68430 (EXLCZ)995400000000040765 |
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Faccia, Michele edt Chemical and Technological Characterization of Dairy Products Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (216 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Technology: general issues bicssc 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 panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS 3-0365-0218-1 3-0365-0219-X Faccia, Michele oth |
| language |
English |
| format |
eBook |
| author2 |
Faccia, Michele |
| author_facet |
Faccia, Michele |
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m f mf |
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Sonstige |
| title |
Chemical and Technological Characterization of Dairy Products |
| spellingShingle |
Chemical and Technological Characterization of Dairy Products |
| title_full |
Chemical and Technological Characterization of Dairy Products |
| title_fullStr |
Chemical and Technological Characterization of Dairy Products |
| title_full_unstemmed |
Chemical and Technological Characterization of Dairy Products |
| title_auth |
Chemical and Technological Characterization of Dairy Products |
| title_new |
Chemical and Technological Characterization of Dairy Products |
| title_sort |
chemical and technological characterization of dairy products |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| physical |
1 electronic resource (216 p.) |
| isbn |
3-0365-0218-1 3-0365-0219-X |
| illustrated |
Not Illustrated |
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AT facciamichele chemicalandtechnologicalcharacterizationofdairyproducts |
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(CKB)5400000000040765 (oapen)https://directory.doabooks.org/handle/20.500.12854/68430 (EXLCZ)995400000000040765 |
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Chemical and Technological Characterization of Dairy Products |
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