LEADER 04263nam 2201165z- 450 001 9910557128903321 005 20231214133259.0 035 $a(CKB)5400000000040765 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68430 035 $a(EXLCZ)995400000000040765 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical and Technological Characterization of Dairy Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (216 p.) 311 $a3-0365-0218-1 311 $a3-0365-0219-X 330 $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. 606 $aTechnology: general issues$2bicssc 610 $amilk composition 610 $aParmigiano Reggiano cheese 610 $acheese-making efficiency 610 $acurd fines 610 $acheese-making losses 610 $azinc 610 $aewes' milk cheese 610 $arumenic acid 610 $azinc-dependent enzyme 610 $avolatile compound 610 $acheesemaking 610 $adonkey milk 610 $afatty acids 610 $asensory analysis 610 $aVOC 610 $astarch 610 $ayogurt 610 $arheology 610 $asensory 610 $atexture 610 $adefatted cheese 610 $apeptides 610 $aamino acids 610 $abioactivity 610 $adigestibility 610 $acheese quality 610 $amountain cheese 610 $afatty acid profile 610 $avolatile organic compounds 610 $asensory properties 610 $amilk clotting 610 $acheese 610 $akiwifruit 610 $aactinidin 610 $anutraceutical properties 610 $amicrostructure 610 $aRaman spectroscopy 610 $aconfocal laser scanning microscopy 610 $acheese freezing 610 $acream cheese 610 $aNMR spectroscopy 610 $acryoprotectants 610 $ablack tea 610 $aacidified dairy gel 610 $atextural property 610 $aantioxidant capacity 610 $afunctional yogurt 610 $afenugreek and Moringa oleifera seed flours 610 $atotal phenolic content 610 $aantioxidant activity 610 $aantibacterial activity 610 $amineral content 610 $aRubus suavissimus S. Lee (Chinese sweet tea) 610 $aantioxidant 610 $aanticancer 610 $aantihypertensive 610 $apolymerized goat milk whey protein 610 $asoy isoflavones 610 $ananoparticle 610 $aphysicochemical property 610 $amilk fat globules 610 $abovine milk proteins 610 $amilk fat globule membrane 610 $acomparative proteomics 610 $ainfant formula preparation 610 $apanela cheese 610 $aangiotensin-converting enzyme inhibition 610 $aprobiotic addition 610 $aDPPH 610 $aABTS 615 7$aTechnology: general issues 700 $aFaccia$b Michele$4edt$01296138 702 $aFaccia$b Michele$4oth 906 $aBOOK 912 $a9910557128903321 996 $aChemical and Technological Characterization of Dairy Products$93023798 997 $aUNINA