000			01636nam a2200121Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
245		0	_aChemical and Technological Characterization of Dairy Products
546			_aEnglish[eng]
650			_amilk composition||Parmigiano Reggiano cheese||cheese-making efficiency||curd fines||cheese-making losses||zinc||ewes’ milk cheese||rumenic acid||zinc-dependent enzyme||volatile compound||cheesemaking||donkey milk||fatty acids||sensory analysis||VOC||starch||yogurt||rheology||sensory||texture||defatted cheese||peptides||amino acids||bioactivity||digestibility||cheese quality||mountain cheese||fatty acid profile||volatile organic compounds||sensory properties||milk clotting||cheese||kiwifruit||actinidin||nutraceutical properties||microstructure||Raman spectroscopy||confocal laser scanning microscopy||cheese freezing||cream cheese||NMR spectroscopy||cryoprotectants||black tea||acidified dairy gel||textural property||antioxidant capacity||functional yogurt||fenugreek and Moringa oleifera seed flours||total phenolic content||antioxidant activity||antibacterial activity||mineral content||Rubus suavissimus S. Lee (Chinese sweet tea)||antioxidant||anticancer||antihypertensive||polymerized goat milk whey protein||soy isoflavones||nanoparticle||physicochemical property||milk fat globules||bovine milk proteins||milk fat globule membrane||comparative proteomics||infant formula preparation||n/a||panela cheese||angiotensin-converting enzyme inhibition||probiotic addition||DPPH||ABTS
700			_aFaccia, Michele
856			_uhttps://mdpi.com/books/pdfview/book/3446
942			_cEB
999			_c23121 _d23121