Extrinsic attributes that drive consumer purchase of block mozzarella.

Autor: Homwongpanich K; Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606., Watson ME; Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606., Rovai D; Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606., Eshpari H; Tillamook County Creamery Association, Tillamook, OR 97941., Drake MA; Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606. Electronic address: mdrake@ncsu.edu.

Publikováno v: Journal of dairy science [J Dairy Sci] 2024 Nov 07. Date of Electronic Publication: 2024 Nov 07.

Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review.

Autor: Pasdar N; Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran 19395-4697, Iran., Mostashari P; Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 19419-33111, Iran., Greiner R; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany., Khelfa A; École Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne (UTC), EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France., Rashidinejad A; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand., Eshpari H; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA., Vale JM; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA., Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Roohinejad S; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Aug 23; Vol. 13 (17). Date of Electronic Publication: 2024 Aug 23.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk

Autor: Eshpari, H., Tong, P.S., Corredig, M.

Publikováno v: In Journal of Dairy Science December 2014 97(12):7394-7401

Distribution of Salts in Milk and Cheese: Critical Methodological Aspects.

Autor: Deshwal, Gaurav Kr^1,2,3 (AUTHOR) gaurav.deshwal@wur.nl, van der Meulen, Liesbeth^2,4 (AUTHOR), Huppertz, Thom^2,4,5 (AUTHOR) thom.huppertz@wur.nl

Publikováno v: Encyclopedia. Dec2024, Vol. 5 Issue 4, p1629-1643. 15p.