Results 21 to 30 of about 3,642,644 (403)
UV Light Application as a Mean for Disinfection Applied in the Dairy Industry
Applied Sciences, 2021 Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy ...
Arpit Chawla +3 more
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Sustainability of the Dairy Industry: Emissions and Mitigation Opportunities
Frontiers in Animal Science, 2021 Dairy cattle provide a major benefit to the world through upcycling human inedible feedstuffs into milk and associated dairy products. However, as beneficial as this process has become, it is not without potential negatives.
C. B. Peterson, F. Mitloehner
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Influence of redox processes on the antioxidant activity of the symbiotic starter biomass
Пищевые системы, 2023 The biological system of the microbial antioxidant protection is a subject of a certain level of the physiological oxidative process. To prevent oxidation, a regulator of intracellular metabolism, tripeptide glutathione, is accumulated in cells ...
G. A. Donskaya, L. G. Krekker
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INFLUENCE OF THE SPRAY DRYING PROCESS STAGES ON THE STATE OF THE FAT PHASE OF DRY DAIRY PRODUCTS
Современная наука и инновации, 2022 At present, spray drying is the most common method for producing dry milk products. This method is based on dehydration of the product by evaporation of moisture during spraying in hot air.
V. D. Kharitonov +3 more
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Milk fat globule membrane in infant nutrition: a dairy industry perspective
Journal of Dairy Research, 2021 This review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient.
R. Silva, H. Colleran, S. Ibrahim
semanticscholar +1 more source
Пищевые системы, 2023 Functional oligosaccharides include various groups of carbohydrates with the biological activity — an ability to modulate gut microbiota due to the prebiotic, anti-adhesive and anti-inflammatory activities.
E. A. Yurova, N. V. Ananyeva
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Continuous hydrolysis of milk proteins in membrane reactors of various configurations
Foods and Raw Materials, 2021 Introduction. The article provides a review of technologies for membrane fractionation of various hydrolyzed food substrates in membrane bioreactors (MBR).
Ksenia A. Ryazantseva +2 more
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Foods, 2021 DNA authentication of wines is a process of verifying their authenticity by genetic identification of the main plant component. The sample preparation of experimental and commercial wines was carried out by precipitation of wine debris by centrifugation ...
Aram G. Galstyan +5 more
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SUPPLIER SELECTION PROCESS IN DAIRY INDUSTRY USING FUZZY-TOPSIS METHOD
, 2021 Supplier selection is one of the most critical processes within the purchasing function. Choosing the right supplier makes a strategic difference to an organization’s ability to reduce costs and improve the quality of products by helping to select the ...
Tarık Çakar, Burcu Çavuş
semanticscholar +1 more source
INTERDISCIPLINARY APPROACH TO THE LABELLING OF ORGANIC PRODUCTION FOOD
Пищевые системы, 2019 Labelling — the final stage of production, which determines its characteristics and properties. In addition to the main regulated elements of labeling, information about the product distinctive features can be applied to the label, which can influence ...
Z. Yu. Belyakova +2 more
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