Results 21 to 30 of about 47,658 (211)
Journal of Dairy Science, 2019 Control of calcium-mediated storage defects, such as age gelation and sedimentation, were evaluated in enteral high-protein dairy beverages during storage.
K. Pandalaneni +4 more
semanticscholar +1 more source
A novel platform test to detect beta-lactam residues in raw milk
African Journal of Food Science, 2021 The mastitis causing microorganisms resist beta-lactam antibiotics by releasing beta-lactamase and the enzyme can be traced in raw milk. This study was aimed at developing a novel platform test to detect beta-lactam antibiotics residues in raw milk based
Teresiah W. Ndungu +2 more
semanticscholar +1 more source
The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks
JURNAL TERNAK, 2021 Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy.
D. N. Afiyah, R. N. Sarbini
semanticscholar +1 more source
THE TECHNOLOGY AND QUALITY ASSESSMENT OF CHEESE PRODUCT ENRICHED WITH PHYTOCOMPONENTS
Современная наука и инновации, 2022 The subject of the research was phytocomponents: parsnip root and cumin seeds. The purpose of the work was to theoretically substantiate the applicability of the phytocomponents as functional ingredients in cheese production to give it functional ...
I. F. Gorlov +3 more
doaj +1 more source
PENGARUH METODE FERMENTASI DAN PENAMBAHAN URINE KELINCI TERHADAP KUALITAS PUPUK ORGANIK CAIR
Jurnal Teknik Pertanian Lampung, 2021 The Minang Bangkit Merbabu Farmer Group use organic materials and produce their own liquid organic fertilizer. This liquid organic fertilizer is made of varied ingredients: rabbit urine, cow's milk, free-range chicken eggs, palm sugar, coconut water ...
David Richard Hendarto +1 more
doaj +1 more source
EUREKA: Life Sciences, 2019 The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered.
O. Grek +5 more
semanticscholar +1 more source
Beverage Composition for Preventive Nutrition: Theoretical Approach [PDF]
Техника и технология пищевых производств, 2019 Modern food culture and ecological environment lead to metabolic failures. Cardiovascular and digestive diseases, as well as obesity and diabetes, are becoming younger and younger.
Sergeeva I. +3 more
doaj +1 more source
Applications of Modified Milk Fat in Food Products
, 1993 Expanded use of milk fat in foods, where it can contribute substantially to flavor and quality, is frequently inhibited because of functional incompatibilities with other ingredients.
K. Kaylegian, R. Hartel, R. Lindsay
semanticscholar +1 more source
Journal of Dairy Science, 2016 The qualitative and quantitative declaration of food ingredients is important to consumers, especially for genetically modified food as it experiences a rapid increase in sales.
Chenyu Tao +4 more
semanticscholar +1 more source
International Journal of Transportation Science and Technology, 2014 This study presents the application of artificial neural networks (ANN) and least square support vector machine (LS-SVM) for prediction of Marshall parameters obtained from Marshall tests for waste polyethylene (PE) modified bituminous mixtures.
Sunil Khuntia +3 more
doaj +1 more source