Journal articles on the topic 'Dairy powders'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Dairy powders.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
Burgess, Ken. "Dairy Powders and Concentrated Products." International Journal of Dairy Technology 63, no. 3 (June 29, 2010): 475–76. http://dx.doi.org/10.1111/j.1471-0307.2010.00589.x.
Full textKaram, Marie Celeste, Claire Gaiani, Reine Barbar, Chadi Hosri, and Joel Scher. "Effect of dairy powder rehydration state on gel formation during yogurt process." Journal of Dairy Research 79, no. 3 (April 4, 2012): 280–86. http://dx.doi.org/10.1017/s0022029912000131.
Full textAbernethy, Grant, Don Otter, K. Arnold, J. Austad, S. Christiansen, I. Ferreira, F. Irvine, et al. "Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study." Journal of AOAC INTERNATIONAL 93, no. 2 (April 1, 2010): 622–27. http://dx.doi.org/10.1093/jaoac/93.2.622.
Full textSKEENS, JORDAN W., MARTIN WIEDMANN, and NICOLE H. MARTIN. "Spore-Forming Bacteria Associated with Dairy Powders Can Be Found in Bacteriological Grade Agar–Agar Supply." Journal of Food Protection 83, no. 12 (July 14, 2020): 2074–79. http://dx.doi.org/10.4315/jfp-20-195.
Full textYu, Ming, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet, and Luca Lanotte. "Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments." Foods 11, no. 4 (February 16, 2022): 562. http://dx.doi.org/10.3390/foods11040562.
Full textHuppertz, Thom. "Analytical Methods for Food and Dairy Powders." International Dairy Journal 27, no. 1-2 (December 2012): 103. http://dx.doi.org/10.1016/j.idairyj.2012.07.001.
Full textClarke, Holly J., William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry, and Kieran N. Kilcawley. "Oxidative Quality of Dairy Powders: Influencing Factors and Analysis." Foods 10, no. 10 (September 29, 2021): 2315. http://dx.doi.org/10.3390/foods10102315.
Full textKusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki, and Bartosz G. Sołowiej. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts." Applied Sciences 12, no. 22 (November 13, 2022): 11503. http://dx.doi.org/10.3390/app122211503.
Full textRennie, Paul R., Xiao Dong Chen, C. Hargreaves, and A. R. Mackereth. "A study of the cohesion of dairy powders." Journal of Food Engineering 39, no. 3 (February 1999): 277–84. http://dx.doi.org/10.1016/s0260-8774(98)00158-7.
Full textBagga, Payel, Guillaume Brisson, Alan Baldwin, and Clive E. Davies. "Stick-slip behavior of dairy powders: Temperature effects." Powder Technology 223 (June 2012): 46–51. http://dx.doi.org/10.1016/j.powtec.2011.05.015.
Full textGallagher, Eimear, Sheila Kenny, and Elke K. Arendt. "Impact of dairy protein powders on biscuit quality." European Food Research and Technology 221, no. 3-4 (February 10, 2005): 237–43. http://dx.doi.org/10.1007/s00217-005-1140-5.
Full textDettling, Anna, Etienne Doll, Carolin Wedel, Jörg Hinrichs, Siegfried Scherer, and Mareike Wenning. "Accurate quantification of thermophilic spores in dairy powders." International Dairy Journal 98 (November 2019): 64–71. http://dx.doi.org/10.1016/j.idairyj.2019.07.003.
Full textHan, Jie, John Fitzpatrick, Kevin Cronin, and Song Miao. "Investigation of the influence of powder characteristics on the breakage of dairy powders." Food Research International 150 (December 2021): 110775. http://dx.doi.org/10.1016/j.foodres.2021.110775.
Full textGapper, Leyton, A. Chow, S. Crooks, D. Dupont, B. Guthrie, W. Haasnoot, H. Indyk, C. Marsh, L. Wahlstrom, and J. Yuan. "Determination of Bovine Immunoglobulin G in Bovine Colostrum Powders, Bovine Milk Powders, and Dietary Supplements Containing Bovine Colostrum Products by an Automated Direct Immunoassay with Optical Biosensor: Collaborative Study." Journal of AOAC INTERNATIONAL 96, no. 5 (September 1, 2013): 1026–32. http://dx.doi.org/10.5740/jaoacint.cs2012-26.
Full textPanthi, Ram R., Francesca Bot, and James A. O’Mahony. "Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder." Foods 10, no. 8 (August 23, 2021): 1960. http://dx.doi.org/10.3390/foods10081960.
Full textMaidannyk, Valentyn, Noel McCarthy, and Mark Auty. "Microscopy Techniques for Characterization of Hydration in Dairy Powders." Microscopy and Microanalysis 25, S2 (August 2019): 720–21. http://dx.doi.org/10.1017/s1431927619004331.
Full textBaldwin, A. J., and G. N. T. Truong. "Development of Insolubility in Dehydration of Dairy Milk Powders." Food and Bioproducts Processing 85, no. 3 (September 2007): 202–8. http://dx.doi.org/10.1205/fbp07008.
Full textMalafronte, L., L. Ahrné, E. Schuster, F. Innings, and A. Rasmuson. "Exploring drying kinetics and morphology of commercial dairy powders." Journal of Food Engineering 158 (August 2015): 58–65. http://dx.doi.org/10.1016/j.jfoodeng.2015.02.029.
Full textFoster, Kylie D., John E. Bronlund, and A. H. J. (Tony) Paterson. "The prediction of moisture sorption isotherms for dairy powders." International Dairy Journal 15, no. 4 (April 2005): 411–18. http://dx.doi.org/10.1016/j.idairyj.2004.08.003.
Full textClarke, Holly J., Maurice G. O’Sullivan, Joseph P. Kerry, and Kieran N. Kilcawley. "Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage." Antioxidants 9, no. 4 (April 20, 2020): 338. http://dx.doi.org/10.3390/antiox9040338.
Full textDemina, Ekaterina, Anna Simonenkova, Olga Luneva, Tatyana Bychkova, and Elena Zaugolnikova. "Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology." E3S Web of Conferences 279 (2021): 03022. http://dx.doi.org/10.1051/e3sconf/202127903022.
Full textBörjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl, and Marie Paulsson. "Permeability of powder beds formed from spray dried dairy powders in relation to morphology data." Powder Technology 298 (September 2016): 9–20. http://dx.doi.org/10.1016/j.powtec.2016.05.006.
Full textSERT, DURMUS, MUSTAFA T. YILMAZ, MUSTAFA KARAKAYA, and EBRU BAYRAK. "PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH." Journal of Texture Studies 40, no. 5 (October 2009): 606–22. http://dx.doi.org/10.1111/j.1745-4603.2009.00200.x.
Full textFelik, S. V., T. A. Antipova, N. L. Androsova, and S. V. Simonenko. "Plant components in products for herodietic nutrition." Agrarian-And-Food Innovations 17 (April 1, 2022): 74–84. http://dx.doi.org/10.31208/2618-7353-2022-17-74-84.
Full textVasiljevic, Todor, Antoinette Toebes, and Thom Huppertz. "Moisture sorption by dairy powders studied by low-field NMR." International Dairy Journal 119 (August 2021): 105062. http://dx.doi.org/10.1016/j.idairyj.2021.105062.
Full textSchuck, Pierre. "Why a bibliographic review on free fat in dairy powders?" Le Lait 87, no. 3 (May 2007): 183–85. http://dx.doi.org/10.1051/lait:2007025.
Full textDelaunay, Louis, Emeline Cozien, Pierre Gehannin, Nassim Mouhali, Sabrina Mace, Florence Postollec, Ivan Leguerinel, and Anne-Gabrielle Mathot. "Occurrence and diversity of thermophilic sporeformers in French dairy powders." International Dairy Journal 113 (February 2021): 104889. http://dx.doi.org/10.1016/j.idairyj.2020.104889.
Full textVan De Voort, Frederick R., Abdel Aziz Elkashef, and Jean-Simon Blais. "Interlaboratory Assessment of Dry Calibration Milk Powders for Calibrating Infrared Milk Analyzers." Journal of AOAC INTERNATIONAL 74, no. 5 (September 1, 1991): 772–79. http://dx.doi.org/10.1093/jaoac/74.5.772.
Full textMoloney, Cian, Brid Brosnan, Hope Faulkner, and Jonathan O’Regan. "An Analytical Method to Quantify Osteopontin in Dairy Powders and Infant Formulas by Signature Peptide Quantification with UHPLC-MS/MS." Journal of AOAC INTERNATIONAL 103, no. 6 (April 23, 2020): 1646–53. http://dx.doi.org/10.1093/jaoacint/qsaa058.
Full textBörjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl, and Marie Paulsson. "Evaluation of particle measures relevant for powder bed porosity—A study of spray dried dairy powders." Powder Technology 253 (February 2014): 453–63. http://dx.doi.org/10.1016/j.powtec.2013.11.050.
Full textLee, Jeae, Changhoon Chai, Dong June Park, Kwangsei Lim, and Jee-Young Imm. "Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders." Korean Journal for Food Science of Animal Resources 34, no. 6 (December 31, 2014): 852–57. http://dx.doi.org/10.5851/kosfa.2014.34.6.852.
Full textSert, Durmuş, M. Kürşat Demir, and Nilgün Ertaş. "Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders." Food Science and Technology International 22, no. 3 (April 17, 2015): 196–202. http://dx.doi.org/10.1177/1082013215583149.
Full textHogan, S. A., M. H. Famelart, D. J. O’Callaghan, and P. Schuck. "A novel technique for determining glass–rubber transition in dairy powders." Journal of Food Engineering 99, no. 1 (July 2010): 76–82. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.040.
Full textKelly, Grace M., James A. O’Mahony, Alan L. Kelly, and Donal J. O’Callaghan. "Physical characteristics of spray-dried dairy powders containing different vegetable oils." Journal of Food Engineering 122 (February 2014): 122–29. http://dx.doi.org/10.1016/j.jfoodeng.2013.08.028.
Full textSyll, Ousmane, Bruno Richard, Jean Francois Willart, Marc Descamps, Pierre Schuck, Guillaume Delaplace, and Romain Jeantet. "Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements." Innovative Food Science & Emerging Technologies 14 (April 2012): 139–45. http://dx.doi.org/10.1016/j.ifset.2012.01.001.
Full textKondor, Anett, and Sean A. Hogan. "Relationships between surface energy analysis and functional characteristics of dairy powders." Food Chemistry 237 (December 2017): 1155–62. http://dx.doi.org/10.1016/j.foodchem.2017.06.036.
Full textMurrieta-Pazos, I., C. Gaiani, L. Galet, and J. Scher. "Composition gradient from surface to core in dairy powders: Agglomeration effect." Food Hydrocolloids 26, no. 1 (January 2012): 149–58. http://dx.doi.org/10.1016/j.foodhyd.2011.05.003.
Full textFoster, Kylie D., John E. Bronlund, and A. H. J. (Tony) Paterson. "The contribution of milk fat towards the caking of dairy powders." International Dairy Journal 15, no. 1 (January 2005): 85–91. http://dx.doi.org/10.1016/j.idairyj.2004.05.005.
Full textPaterson, Anthony H., Jenny Y. Zuo, John E. Bronlund, and Rajesh Chatterjee. "Stickiness curves of high fat dairy powders using the particle gun." International Dairy Journal 17, no. 8 (August 2007): 998–1005. http://dx.doi.org/10.1016/j.idairyj.2006.11.001.
Full textAUTY, MARK A. E., MYRA TWOMEY, TIMOTHY P. GUINEE, and DANIEL M. MULVIHILL. "Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products." Journal of Dairy Research 68, no. 3 (August 2001): 417–27. http://dx.doi.org/10.1017/s0022029901004873.
Full textMcSweeney, David J., James A. O'Mahony, and Noel A. McCarthy. "Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders." International Dairy Journal 122 (November 2021): 105116. http://dx.doi.org/10.1016/j.idairyj.2021.105116.
Full textDRAKE, M. A., Y. KARAGUL-YUCEER, K. R. CADWALLADER, G. V. CIVILLE, and P. S. TONG. "DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS." Journal of Sensory Studies 18, no. 3 (July 2003): 199–216. http://dx.doi.org/10.1111/j.1745-459x.2003.tb00385.x.
Full textVun Chong, Li, Xiao Dong Chen, and Antony R. Mackereth. "Effect of ageing and composition on the ignition tendency of dairy powders." Journal of Food Engineering 39, no. 3 (February 1999): 269–76. http://dx.doi.org/10.1016/s0260-8774(98)00156-3.
Full textSzulc, K., J. Nazarko, E. Ostrowska-Ligęza, and A. Lenart. "Effect of fat replacement on flow and thermal properties of dairy powders." LWT - Food Science and Technology 68 (May 2016): 653–58. http://dx.doi.org/10.1016/j.lwt.2015.12.060.
Full textSzulc, Karolina, and Andrzej Lenart. "Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating." International Dairy Journal 33, no. 1 (November 2013): 55–61. http://dx.doi.org/10.1016/j.idairyj.2013.05.021.
Full textMILLQVISTFUREBY, A., and P. SMITH. "In-situ lecithination of dairy powders in spray-drying for confectionery applications." Food Hydrocolloids 21, no. 5-6 (July 2007): 920–27. http://dx.doi.org/10.1016/j.foodhyd.2006.11.009.
Full textZuo, Jenny Y., Anthony H. Paterson, John E. Bronlund, and Rajesh Chatterjee. "Using a particle-gun to measure initiation of stickiness of dairy powders." International Dairy Journal 17, no. 3 (March 2007): 268–73. http://dx.doi.org/10.1016/j.idairyj.2006.02.010.
Full textFitzpatrick, J. J., K. Barry, P. S. M. Cerqueira, T. Iqbal, J. O’Neill, and Y. H. Roos. "Effect of composition and storage conditions on the flowability of dairy powders." International Dairy Journal 17, no. 4 (April 2007): 383–92. http://dx.doi.org/10.1016/j.idairyj.2006.04.010.
Full textKaram, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain, and Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review." Journal of Dairy Research 80, no. 4 (November 2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.
Full textSANDER, B. D., P. B. ADDIS, S. W. PARK, and D. E. SMITH. "Quantification of Cholesterol Oxidation Products in a Variety of Foods." Journal of Food Protection 52, no. 2 (February 1, 1989): 109–14. http://dx.doi.org/10.4315/0362-028x-52.2.109.
Full text