Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Milk (technology)"'
Autor:
Matheus Abraão Piovesan Pedroso, Wemerson de Castro Oliveira, Andrei Giacchetto Felice, Sara Cristina Silva Cunha, Maria Beatriz Prior Pinto Oliveira, Neila Silvia Pereira dos Santos Richards
Publikováno v:
Fermentation, Vol 10, Iss 8, p 397 (2024)
The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study
Externí odkaz:
https://doaj.org/article/ab7727db35a1439b8cee132a5484b5cb
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Gaukhar Konuspayeva, Bernard Faye
Publikováno v:
Animals, Vol 11, Iss 4, p 1045 (2021)
Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species
Externí odkaz:
https://doaj.org/article/0875fdf7de594626b4195ac14e9bb16b
Autor:
Fatima Dikhanbayeva, Elmira Zhaxybayeva, Zhechko Dimitrov, Meruert Baiysbayeva, Gulmira Yessirkep, Nidhi Bansal
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 36-48 (2021)
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhsta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec52574035922de6938387b0a4540826
https://doi.org/10.15587/1729-4061.2021.235831
https://doi.org/10.15587/1729-4061.2021.235831
Autor:
Raquel Muelas, Paula Monllor, Gema Romero, Estrella Sayas-Barberá, Casilda Navarro, José Ramón Díaz, Esther Sendra
Publikováno v:
Foods, Vol 6, Iss 12, p 112 (2017)
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental
Externí odkaz:
https://doaj.org/article/8d18e82e1d5a4e9ea05e34d2c1d371d7
Autor:
Dikhanbayeva, Fatima, Zhaxybayeva, Elmira, Dimitrov, Zhechko, Baiysbayeva , Meruert, Yessirkep, Gulmira, Bansal, Nidhi
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 36-48
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 36-48
This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhsta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::def85549b21cfab042954ca5da8c1fff
http://journals.uran.ua/eejet/article/view/235831
http://journals.uran.ua/eejet/article/view/235831
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Paula Monllor, G. Romero, Esther Sendra, Estrella Sayas-Barberá, C. Navarro, R. Muelas, José Ramón Díaz
Publikováno v:
Foods, Vol 6, Iss 12, p 112 (2017)
Foods
Foods; Volume 6; Issue 12; Pages: 112
Foods
Foods; Volume 6; Issue 12; Pages: 112
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::664790b45e46f814be905f83e03004af
https://www.mdpi.com/2304-8158/6/12/112
https://www.mdpi.com/2304-8158/6/12/112
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Türkmen, Fatma
Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2012
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2012
Çalışmada, yüksek güçlü ultrases işleminin sütün f
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2012
Çalışmada, yüksek güçlü ultrases işleminin sütün f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::35141dc1862e85a0c81869de09217d22
https://acikbilim.yok.gov.tr/handle/20.500.12812/644987
https://acikbilim.yok.gov.tr/handle/20.500.12812/644987
