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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
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel Processing Technology of Dairy Products
| Novel Processing Technology of Dairy Products |
| Autore | Moschopoulou Ekaterini |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (118 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
ACE inhibitory activity
alkaline phosphatase alpha-lactalbumin (α-Lac) antioxidant capacity beta-lactoglobulin (β-Lg) biofunctionality bovine milk buttermilk carbon footprint casein fractions cathepsin D fermented dairy beverage food hydrocolloids gel properties heat stability high hydrostatic pressure high pressure processing high pressure processing (HPP) high-pressure processing image analysis life-cycle assessment membrane separation methods for crystal structure evaluation microbial inactivation microfiltration milk phospholipids milk renneting properties n/a ovine milk pasteurization probiotics ready-to-feed (RTF) infant formula recrystallization rheology sensory quality sheep milk supercritical fluid extraction total phenolic content traditional yoghurt starter viability model whey protein hydrolysates yoghurt |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580211503321 |
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Moschopoulou Ekaterini
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||