Zobrazeno 1 - 10
of 338
pro vyhledávání: '"non-cow milk"'
Autor:
Eleni Malissiova, Stamatia Fotiadou, Anastasia Tzereme, Dimitra Cheimona, Georgia Soultani, Ioannis Maisoglou, Athanasios Manouras
Publikováno v:
Ruminants, Vol 2, Iss 4, Pp 435-447 (2022)
Alkaline phosphatase is used as the main marker in the evaluation of successful milk pasteurization, although there is concern about whether this method is appropriate for non-cow milk. We systematically reviewed articles related to ALP in non-cow mi
Externí odkaz:
https://doaj.org/article/829304397b1344b6bc9c504d87a7a78e
Autor:
Tsiamita, Asimo1 (AUTHOR), Valiakos, George2 (AUTHOR) georgevaliakos@uth.gr, Natsaridis, Nikolaos3 (AUTHOR), Fotiadou, Stamatia4 (AUTHOR), Manouras, Athanasios5 (AUTHOR), Malissiova, Eleni3 (AUTHOR)
Publikováno v:
BioTech. Sep2022, Vol. 11 Issue 3, p39-39. 11p.
Autor:
Asimo Tsiamita, George Valiakos, Nikolaos Natsaridis, Stamatia Fotiadou, Athanasios Manouras, Eleni Malissiova
Publikováno v:
BioTech, Vol 11, Iss 3, p 39 (2022)
The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correct and effective pasteurization becomes necessary. Typical practices for evaluating milk pasteurization are mainly based on the thermal inactivation of
Externí odkaz:
https://doaj.org/article/e8edfdf76fca447d9ce2f44db1969b1e
Akademický článek
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Autor:
Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu, Mariacinzia Rutigliano, Angela Scauro, Khaled Abderrahmani, Kihal Mebrouk, Vittorio Capozzi, Giuseppe Spano, Barbara la Gatta, Maria Teresa Rocchetti, Daniela Fiocco, Mariagiovanna Fragasso
Publikováno v:
Microorganisms, Vol 12, Iss 10, p 2042 (2024)
The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused
Externí odkaz:
https://doaj.org/article/ac95daa0228549e490cd940fc3fc32e0
© 2016 Elsevier Inc. All rights reserved. Milk is known as the most complete single food available and is a fundamental ingredient of the human diet for both children and adults. Millions of people suffer for protein-energy malnutrition and micronut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a854b4c469bed414e8cc7bbf4abb1998
http://hdl.handle.net/11695/62758
http://hdl.handle.net/11695/62758
Autor:
Alexandraki, V., Kazou, M., Angelopoulou, A., Arena, M.P., Capozzi, V., Russo, P., Fiocco, D., Spano, G., Papadimitriou, K., Tsakalidou, E.
Publikováno v:
In Non-Bovine Milk and Milk Products 2016:117-159
Publikováno v:
In Non-Bovine Milk and Milk Products 2016:209-261