Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint [PDF]
Shipin KexueIn this study, a total of 138 milk tea powder samples were collected from the market of Inner Mongolia and classified into two categories based on the manufacturing process and major raw materials: traditional wet-processed and modern dry-mixed powder ...
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun
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Foods, 2020 This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products ...
Martina Lille +3 more
semanticscholar +1 more source
Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process [PDF]
, 2019 The experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and ...
O'Brien, Bernadette +4 more
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EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE. [PDF]
Journal of Food and Dairy Sciences, 2015 Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate.
M. Refaey +3 more
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The effect of vanillin and ginger powder addition on Chlorella-milk beverage [PDF]
E3S Web of Conferences, 2023 The study aimed to determine the effect of vanillin addition in the organoleptic acceptance of Chlorella-milk beverages. Besides, the protein and total phenolic content were measured in each formula.
Widyaningrum Dwiyantari +4 more
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Fibrillar aggregates in powdered milk
Journal of Dairy Research, 2023 AbstractThis research paper addresses the hypothesis that powdered milk may contain amyloid fibrils. Amyloids are fibrillar aggregates of proteins. Up to this time, research on the presence of amyloids in food products are scarce. To check the hypothesis we performed thioflavin T fluorescence assay, X-ray powder diffraction, atomic force microscopy and
Jarosław, Wawer +4 more
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Benefit of lactose concentration between goat’s milk and commercialized powder milk [PDF]
, 2017 Even though goat’s milk naturally has lower lactose than cow’s milk (~4.39% compared to 4.51%), when it's consumed in a large amount, those intolerant to lactose may suffer several inconvenient symptoms, such as bloating, nausea, and diarrhoea.
Mustapa Kamal, Siti Mazlina +2 more
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Effects of Morphology on the Bulk Density of Instant Whole Milk Powder
Foods, 2020 The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance.
Haohan Ding +5 more
semanticscholar +1 more source
A Raman Imaging Methodology for Non-targeted Detection of Milk Powder Authenticity Using Flow-based Discrimination Neural Network [PDF]
Shipin Kexue, 2023 A methodology for the non-targeted detection of milk powder authenticity using Raman imaging was proposed in the present study. Meanwhile, a novel flow-based discrimination neural network was developed to extract the deep feature of the Raman image of ...
XIA Qi, HE Tianlun, HUANG Zhixuan, CHEN Da
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Effect of Thermal Treatment and Pasteurization on Milk Powder Quality
Техника и технология пищевых производствMilk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide ...
Mohammed I. Alkadour +3 more
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