REVIEW OF THE MONOGRAPH 'PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION'

Autor:	VRABIE, Elvira, GHENDOV-MOSANU, Aliona
Jazyk:	English<br />French<br />Romanian; Moldavian; Moldovan
Rok vydání:	2024
Předmět:	phytonutrients polyphenolic extracts plants bioavailability microencapsulated plant extracts innovative dairy products low-lactose yogurt lactose-free yogurt Social Sciences
Zdroj:	Journal of Social Sciences, Vol 7, Iss 1, Pp 188-190 (2024)
Druh dokumentu:	article
ISSN:	2587-3490 2587-3504
DOI:	10.52326/jss.utm.2024.7(1).15
Popis:	The monograph "Processing dairy products principles related to the objectives of balanced nutrition" was carried out within the postdoctoral Project 20.00208.1908.03 "Processing dairy products principles related to the objectives of balanced nutrition and food safety". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/e84dab68bdf84513bf5269c0faa847b1 Zobrazit plný text záznamu View record in DOAJ