Results 211 to 220 of about 67,760 (255)
Some of the next articles are maybe not open access.

PROCESSING OF DAIRY INGREDIENTS BY ULTRA-SONICATION

2009
The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz.
Ashokkumar, M   +5 more
openaire   +2 more sources

Dairy product and process

2022
CAKIR-FULLER ESRA   +3 more
  +9 more sources

Processing and Preservation of Dairy and Dairy Based Products

2021
H.R. Naik, Tawheed Amin
openaire   +1 more source

Dairy Processing Sludge and Co-Products: A Review of Present and Future Re-Use Pathways in Agriculture

Journal of Cleaner Production, 2021
Owen Fenton, Karen Daly, M G Healy
exaly  

Ultrasound in Dairy Processing

2021
Mayumi Silva, Jayani Chandrapala
openaire   +1 more source

Calcium: A Comprehensive Review on Quantification, Interaction With Milk Proteins and Implications for Processing of Dairy Products

Comprehensive Reviews in Food Science and Food Safety, 2021
Lilia Ahrné   +2 more
exaly  

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

Foods, 2022
Armin Mirzapour-Kouhdasht   +1 more
exaly  

Dairy product and process

2010
WILES PETER   +3 more
  +7 more sources

The New Achievements in Ultrasonic Processing of Milk and Dairy Products

Journal of Radiation Research and Applied Sciences, 2022
Mustafa Z Mahmoud   +2 more
exaly  

Multilevel Environmental Assessment of the Anaerobic Treatment of Dairy Processing Effluents in the Context of Circular Economy

Journal of Cleaner Production, 2020
Sergio Ponsá   +2 more
exaly  
2. zero hunger
probiotics
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gut microbiota
b2
lactic acid bacteria
metabolomics
b1
comparative genomics
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