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Cheese and Whey
Cheese and Whey
Autore Moatsou Golfo
Pubbl/distr/stampa Basel, : MDPI Books, 2022
Descrizione fisica 1 electronic resource (160 p.)
Soggetto topico Research & information: general
Biology, life sciences
Soggetto non controllato ACE inhibition
antioxidant activity
hydrolysis
response surface methodology
whey protein concentrate
Parmigiano Reggiano cheese
somatic cells
milk composition
cheese yield
cheesemaking losses
cheese ripening
ripening extension
cheese microstructure
free amino acids
capillary electrophoresis
proteolysis
volatile compounds
confocal laser scanning microscopy
dairy product analysis
cheese peptidomics
cheesemaking
data-independent acquisition
whey
buttermilk
second cheese whey
ultrafiltration
reduced-fat cheese
hard cheese
long ripened cheese
ripening rooms
environmental ripening conditions
quantitative descriptive analysis
texture
water activity
image analysis
cheesemaking technology
milk whey
hydrolyzed collagen
bioavailability
"bryndza" cheese
electronic nose
gas chromatography
volatile organic compounds
microbiota
Flammulina velutipes
protein-polysaccharide complexes
stability
bio-layer interferometry
in vitro digestibility
binding regions
Quark-type cheese
cow cheese milk homogenization
cheese milk heat treatment
sugars and organic acids
proteolysis indices
texture profile analysis
whey protein denaturation
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910595071403321
Moatsou Golfo  
Basel, : MDPI Books, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemical and Technological Characterization of Dairy Products
Chemical and Technological Characterization of Dairy Products
Autore Faccia Michele
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (216 p.)
Soggetto topico Technology: general issues
Soggetto non controllato 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
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557128903321
Faccia Michele  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui