Results 171 to 180 of about 1,026,499 (283)

Open to Ideas: Information flows from Dairy Directions to Dairy Farmers [PDF]

The ‘openness’ of farming systems that is the focus of this paper is ‘open to information’, in particular the way that new information from the farming systems research project, Dairy Directions, flows from research outputs to dairy farmers.
Malcolm, Bill, Tarrant, Katherine A.
core   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Dairy Manufacturing in a Dairy Science Department

Journal of Dairy Science, 1968
openaire   +2 more sources

Twenty-Third Annual Report of the Dairy Bureau of the Massachusetts Board of Agriculture (1913) [PDF]

, 1914
Massachusetts. Dairy Bureau.
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

The carbon footprint of beef and beef × dairy crossbred steers under different growing regimens. [PDF]

J Anim Sci
Beck MR, Thompson LR, Beck PA.
europepmc   +1 more source

Utoaji wa maziwa waadhiriwa! [PDF]

, 2010
Smallholder Dairy Project
core  

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

The Future of Dairy: Introduction. [PDF]

JDS Commun
Lucy MC.
europepmc   +1 more source