LEADER 03752nam  2200865z- 450 
001 9910580211503321
005 20220706
035   $a(CKB)5690000000011973
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87547
035   $a(oapen)doab87547
035   $a(EXLCZ)995690000000011973
100   $a20202207d2022      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aNovel Processing Technology of Dairy Products
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 online resource (118 p.)
311 08$a3-0365-4583-2 
311 08$a3-0365-4584-0 
330   $aThe conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.
606   $aIndustrial chemistry and chemical engineering$2bicssc
606   $aTechnology: general issues$2bicssc
610   $aACE inhibitory activity
610   $aalkaline phosphatase
610   $aalpha-lactalbumin (?-Lac)
610   $aantioxidant capacity
610   $abeta-lactoglobulin (?-Lg)
610   $abiofunctionality
610   $abovine milk
610   $abuttermilk
610   $acarbon footprint
610   $acasein fractions
610   $acathepsin D
610   $afermented dairy beverage
610   $afood hydrocolloids
610   $agel properties
610   $aheat stability
610   $ahigh hydrostatic pressure
610   $ahigh pressure processing
610   $ahigh pressure processing (HPP)
610   $ahigh-pressure processing
610   $aimage analysis
610   $alife-cycle assessment
610   $amembrane separation
610   $amethods for crystal structure evaluation
610   $amicrobial inactivation
610   $amicrofiltration
610   $amilk phospholipids
610   $amilk renneting properties
610   $an/a
610   $aovine milk
610   $apasteurization
610   $aprobiotics
610   $aready-to-feed (RTF) infant formula
610   $arecrystallization
610   $arheology
610   $asensory quality
610   $asheep milk
610   $asupercritical fluid extraction
610   $atotal phenolic content
610   $atraditional yoghurt starter
610   $aviability model
610   $awhey protein hydrolysates
610   $ayoghurt
615  7$aIndustrial chemistry and chemical engineering
615  7$aTechnology: general issues
700   $aMoschopoulou$b Ekaterini$4edt$01328209
702   $aMoschopoulou$b Ekaterini$4oth
906   $aBOOK
912   $a9910580211503321
996   $aNovel Processing Technology of Dairy Products$93038429
997   $aUNINA