Results 171 to 180 of about 59,210 (228)

From Farm to Retail: Decoding the Elemental Landscape of Milk and Dairy Products Across Organic and Conventional Production Systems Using ICP-MS. [PDF]

Toxics
Marcus OI, Tabaran A, Crișan Reget OL, Dan SD, Panait LC, Lăcătuș CM, Popescu M, Codea AR, Purdoiu RC, Lăcătuș R, Petrescu-Mag IV, Nicolescu A, Bora FD.   +12 more
europepmc   +1 more source

Substitution of Dairy Foods With Plant-Based Alternatives in German Children and Adolescents: A Modeling Analysis on Nutritional Adequacy and Environmental Sustainability Impact. [PDF]

Food Sci Nutr
Hohoff E, van de Locht K, Perrar I, Alexy U, Nöthlings U.   +4 more
europepmc   +1 more source

From farm to fork: Microplastic contamination in the meat and dairy supply chain. [PDF]

Curr Res Food Sci
Rahman S, Sarker P, Datta TR, Maysha TI, Rahman S, Saha W, Sarker A, Mazumder MAR.   +7 more
europepmc   +1 more source

Analytical Methods for the Characterisation of Aroma Compounds in Milk. [PDF]

Foods
Ghavalas K, Kukuljan S, Nolvachai Y, Jadhav SR, Dias DA, Keast R.   +5 more
europepmc   +1 more source

Application of MALDI-TOF-MS in the surveillance of microbial diversity in butter production: a case study of Polish dairy. [PDF]

Sci Rep
Sibińska E, Adamczyk I, Ludwiczak A, Złoch M, Pomastowski P.   +4 more
europepmc   +1 more source

Probiotic-fortified functional foods: integrating nutrient delivery and gut health benefits. [PDF]

Front Nutr
Alsanie SA.
europepmc   +1 more source

Demand for Dairy Products in the EU [PDF]

Bouamra-Mechemache, Zohra, Réquillart, Vincent, Soregaroli, Claudio, Trévisiol, Audrey   +3 more
core  

Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Foods, 2022
Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in
Armin Mirzapour-Kouhdasht, Marco Garcia-Vaquero, Mirzapour-Kouhdasht Armin   +2 more
exaly   +3 more sources

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DAIRY PRODUCT PROCESSING

Nutrition & Food Science, 1986
Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.
Susan Hayes, Judy Buttriss
openaire   +1 more source