|
|
|
|
|
Baiyi Li, Mingxue Yu, Weiping Xu, Lu Chen and Juan Han
Economic profit-driven food adulteration has become widespread in the dairy industry. One of the most common forms of dairy adulteration is the substitution of low-priced milk for high-priced milk. This has prompted regulatory authorities to focus on var...
ver más
|
|
|
|
|
|
|
|
|
|
|
Zhaohui Yan, Mingli Wang, Yumeng Sun and Zihui Nan
Improving the total factor productivity (TFP) of animal husbandry enterprises is the key to promoting the sustainable development of animal husbandry. Technological progress is an important driving force for improving the TFP of animal husbandry enterpri...
ver más
|
|
|
|
|
|
|
|
|
|
|
Tahir Mahmood Qureshi, Muhammad Nadeem, Javeria Iftikhar, Salim-ur-Rehman, Sobhy M. Ibrahim, Faizan Majeed and Muhammad Sultan
This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different t...
ver más
|
|
|
|
|
|
|
|
|
|
|
Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
ver más
|
|
|
|
|
|
|
|
|
|
|
Luiz Eduardo Nochi Castro, Larissa Resende Matheus, Rosana Rabelo Mançano, William Gustavo Sganzerla, Rafael Gabriel da Rosa, Tiago Linhares Cruz Tabosa Barroso, Vanessa Cosme Ferreira and Leda Maria Saragiotto Colpini
Brewer?s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and...
ver más
|
|
|
|
|
|
|
|
|
|
|
Katarzyna Swiader, Renata Banach and Fa-Jui Tan
The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The researc...
ver más
|
|
|
|
|
|
|
|
|
|
|
Mihaela Adriana Ti?a, Maria Adelina Constantinescu, Ovidiu Ti?a, Endre Mathe, Loreta Tamo?aitiene and Vijole Bradauskiene
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its an...
ver más
|
|
|
|
|
|
|
|
|
|
|
I.V. Volkov,D.V. Baldov
Pág. 35 - 43
The production of products of any category in conditions of natural competition is due to a competent choice of pricing policy. The launch of a new product on the market should be accompanied by a study of its competitiveness. Otherwise, an incorrect mar...
ver más
|
|
|
|
|
|
|
|
|
|
|
Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani and Loulouda Bosnea
Novel functional dairy product.
|
|
|
|
|
|
|
|
|
|
|
Dana Middendorf, Ute Bindrich, Claudia Siemer, Stefan Töpfl and Volker Heinz
The work has shown the potential for PEF-induced conditioning of casein micelles and inclusion of lipophilic substances. A potential application field is the use as a carrier for lipophilic substances in low-fat or fat-free product matrices, such as dair...
ver más
|
|
|
|
|
|