Results 201 to 210 of about 47,658 (211)
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New Lipid Complex of Milk Fat Substitute with High Biological Efficiency
Dairy IndustryThe article introduces a new milk fat substitute that meets all standard requirements in fatty acid composition and biological efficiency. The authors used standard research methods to describe the effect of natural and modified oils and fats introduced ...
Kseniya Starovoitova +3 more
semanticscholar +1 more source
Dairy products and milk-based food ingredients
, 2012: This chapter explains how milk, a natural source of human nutrition and functional food materials, serves as the raw material for the production of dairy products used as foodstuffs in their own right and as ingredients in the manufacture of formulated
R. Early
semanticscholar +1 more source
Die Nahrung, 2004
Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food ...
T. Ahmt +5 more
semanticscholar +1 more source
Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food ...
T. Ahmt +5 more
semanticscholar +1 more source
Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding
PolymersThis study evaluated how added gums, starch amounts, and sucrose levels affect the texture, sensory acceptability, and syneresis of milk puddings. The puddings were prepared with four ingredients, namely 0.3% polysaccharide (κ,ι-carrageenan, gellan gum ...
H. Lin +3 more
semanticscholar +1 more source
, 2001
This paper reviews aspects of the use of milk fats as food ingredients from a technico-marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs.
K. Burgess
semanticscholar +1 more source
This paper reviews aspects of the use of milk fats as food ingredients from a technico-marketing perspective. Good marketing involves matching the needs of the market place with the strengths of the supplier relative to those needs.
K. Burgess
semanticscholar +1 more source
, 2016
The effect of ingredients, viz. chhana, skimmed milk powder (SMP), maltodextrin and whey powder, on sensory and texture responses of a low-fat chhana-based spreads was studied and its formulation was optimised using response surface methodology.
Kumar Amitraj +3 more
semanticscholar +1 more source
The effect of ingredients, viz. chhana, skimmed milk powder (SMP), maltodextrin and whey powder, on sensory and texture responses of a low-fat chhana-based spreads was studied and its formulation was optimised using response surface methodology.
Kumar Amitraj +3 more
semanticscholar +1 more source
Modified semi-synthetic diet for mass rearing of wax moth Galleria mellonella L.
Indian Journal of Entomology, 2019Asemi-synthetic diet with modified composition was used for mass rearing of wax moth Galleria mellonella L. (28±2oC, 65±5%RH, 12: 12 scoto-photophase).
Jagpal Singh +3 more
semanticscholar +1 more source
, 2018
The use of bacteriocin as a bioconservation is very promising in the agri-food industry to substitute the chemical preservatives. The production of bacteriocin by lactic acid bacteria (LAB) depending on various conditions, the purpose of the present work
Fatiha Dalache Zahia Benmouna +1 more
semanticscholar +1 more source
The use of bacteriocin as a bioconservation is very promising in the agri-food industry to substitute the chemical preservatives. The production of bacteriocin by lactic acid bacteria (LAB) depending on various conditions, the purpose of the present work
Fatiha Dalache Zahia Benmouna +1 more
semanticscholar +1 more source
Designer Milk - A Milk of Intrinsic Health Benefit: A Review
, 2015The functional and nutraceutical food are more preferred and consumed by the health conscious people. Milk and milk products are considered as complete food containing most of the nutrients required for healthy life.
P. Umaraw, A. Verma, Devendra Kumar
semanticscholar +1 more source