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Sensory and flavor characteristics of milk
(John Wiley & Sons Inc, 2013)
Milk flavor is the result of a delicate balance of numerous compounds originated through complex metabolic pathways. Quantitative differences in the volatile profile and the presence of specific compounds explain the ...
Buffalo Milk Characteristics and By-Products
(Bentham Science Publishers, 2017)
Products derived from fluid bubaline milk, such as butter and ricotta, frescal andmozzarella cheese, have outstanding attributes in terms of product quality andhealth benefits. Other products, such as fluid milk or ghee, ...
Probiotic Bacteria Isolated from Breast Milk for the Development of New Functional Foods
(Nova Science Publishers, 2010)
Baby’s intestine is (or was said to be) sterile at birth and gut microbiota development is a gradual process after delivery. Quantitative and qualitative differences in bifidobacterial and lactic acid bacteria levels and ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Milk pre-treatment and free fatty acids in cheeses
(Wageningen Academic Publishers, 2013)
In the production of the majority of cheese varieties, two well-defined phases can be identified: manufacture and ripening, both of which include a number of processes/changes. The basic steps implicated in the protocols ...
Biologically active peptides released in fermented milk: role and functions
(Crc Press-taylor & Francis Group, 2008)
Recent years have seen a growing interest in the health enhancement effects of lactic acid bacteria (LAB). More evidence is accumulating that probiotics—foods that contain live bacteria—might constitute a valuable therapeutic ...
Fermented milks and cancer
(Elsevier Academic Press Inc, 2017)
Cancer is a pathology increasing globally, and even when there are many new therapies being applied for different cancers, it is still an important cause of death, especially associated with metastasis. In addition, cancer ...
Molecular Properties of Caseins and Allergenicity
(Nova Science Publishers, 2016)
Cow milk allergy (CMA) is an aberrant reaction to the cow milk proteins (CMP). CMA is the most frequent cause of food allergy in childhood and several reasons are responsible of the highest prevalence, among them: early ...
Presentation of Microbial Signals via Maternal Cells: An Evolutionary Advantage of Mammals
(CRC Press - Taylor & Francis Group, 2014)
The evolutionary lineage leading to mammals began over 300 million years ago when mammals ancestors diverged from those of reptiles and birds (Lefèvre et al. 2010). As one of the main challenges of offspring survival was ...
Production of Functional Milk-Based Beverages
(Elsevier, 2019)
The interest of consumers in preserving health and increasing life quality through an appropriate diet has grown steadily since the turn of the century. A considerable corpus of research has focused on new functional foods. ...