Articoli di riviste sul tema "Dairy powders"
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Burgess, Ken. "Dairy Powders and Concentrated Products". International Journal of Dairy Technology 63, n. 3 (29 giugno 2010): 475–76. http://dx.doi.org/10.1111/j.1471-0307.2010.00589.x.
Testo completoKaram, Marie Celeste, Claire Gaiani, Reine Barbar, Chadi Hosri e Joel Scher. "Effect of dairy powder rehydration state on gel formation during yogurt process". Journal of Dairy Research 79, n. 3 (4 aprile 2012): 280–86. http://dx.doi.org/10.1017/s0022029912000131.
Testo completoAbernethy, 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, n. 2 (1 aprile 2010): 622–27. http://dx.doi.org/10.1093/jaoac/93.2.622.
Testo completoSKEENS, JORDAN W., MARTIN WIEDMANN e NICOLE H. MARTIN. "Spore-Forming Bacteria Associated with Dairy Powders Can Be Found in Bacteriological Grade Agar–Agar Supply". Journal of Food Protection 83, n. 12 (14 luglio 2020): 2074–79. http://dx.doi.org/10.4315/jfp-20-195.
Testo completoYu, Ming, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet e Luca Lanotte. "Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments". Foods 11, n. 4 (16 febbraio 2022): 562. http://dx.doi.org/10.3390/foods11040562.
Testo completoHuppertz, Thom. "Analytical Methods for Food and Dairy Powders". International Dairy Journal 27, n. 1-2 (dicembre 2012): 103. http://dx.doi.org/10.1016/j.idairyj.2012.07.001.
Testo completoClarke, Holly J., William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry e Kieran N. Kilcawley. "Oxidative Quality of Dairy Powders: Influencing Factors and Analysis". Foods 10, n. 10 (29 settembre 2021): 2315. http://dx.doi.org/10.3390/foods10102315.
Testo completoKusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki e Bartosz G. Sołowiej. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts". Applied Sciences 12, n. 22 (13 novembre 2022): 11503. http://dx.doi.org/10.3390/app122211503.
Testo completoRennie, Paul R., Xiao Dong Chen, C. Hargreaves e A. R. Mackereth. "A study of the cohesion of dairy powders". Journal of Food Engineering 39, n. 3 (febbraio 1999): 277–84. http://dx.doi.org/10.1016/s0260-8774(98)00158-7.
Testo completoBagga, Payel, Guillaume Brisson, Alan Baldwin e Clive E. Davies. "Stick-slip behavior of dairy powders: Temperature effects". Powder Technology 223 (giugno 2012): 46–51. http://dx.doi.org/10.1016/j.powtec.2011.05.015.
Testo completoGallagher, Eimear, Sheila Kenny e Elke K. Arendt. "Impact of dairy protein powders on biscuit quality". European Food Research and Technology 221, n. 3-4 (10 febbraio 2005): 237–43. http://dx.doi.org/10.1007/s00217-005-1140-5.
Testo completoDettling, Anna, Etienne Doll, Carolin Wedel, Jörg Hinrichs, Siegfried Scherer e Mareike Wenning. "Accurate quantification of thermophilic spores in dairy powders". International Dairy Journal 98 (novembre 2019): 64–71. http://dx.doi.org/10.1016/j.idairyj.2019.07.003.
Testo completoHan, Jie, John Fitzpatrick, Kevin Cronin e Song Miao. "Investigation of the influence of powder characteristics on the breakage of dairy powders". Food Research International 150 (dicembre 2021): 110775. http://dx.doi.org/10.1016/j.foodres.2021.110775.
Testo completoGapper, Leyton, A. Chow, S. Crooks, D. Dupont, B. Guthrie, W. Haasnoot, H. Indyk, C. Marsh, L. Wahlstrom e 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, n. 5 (1 settembre 2013): 1026–32. http://dx.doi.org/10.5740/jaoacint.cs2012-26.
Testo completoPanthi, Ram R., Francesca Bot e James A. O’Mahony. "Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder". Foods 10, n. 8 (23 agosto 2021): 1960. http://dx.doi.org/10.3390/foods10081960.
Testo completoMaidannyk, Valentyn, Noel McCarthy e Mark Auty. "Microscopy Techniques for Characterization of Hydration in Dairy Powders". Microscopy and Microanalysis 25, S2 (agosto 2019): 720–21. http://dx.doi.org/10.1017/s1431927619004331.
Testo completoBaldwin, A. J., e G. N. T. Truong. "Development of Insolubility in Dehydration of Dairy Milk Powders". Food and Bioproducts Processing 85, n. 3 (settembre 2007): 202–8. http://dx.doi.org/10.1205/fbp07008.
Testo completoMalafronte, L., L. Ahrné, E. Schuster, F. Innings e A. Rasmuson. "Exploring drying kinetics and morphology of commercial dairy powders". Journal of Food Engineering 158 (agosto 2015): 58–65. http://dx.doi.org/10.1016/j.jfoodeng.2015.02.029.
Testo completoFoster, Kylie D., John E. Bronlund e A. H. J. (Tony) Paterson. "The prediction of moisture sorption isotherms for dairy powders". International Dairy Journal 15, n. 4 (aprile 2005): 411–18. http://dx.doi.org/10.1016/j.idairyj.2004.08.003.
Testo completoClarke, Holly J., Maurice G. O’Sullivan, Joseph P. Kerry e Kieran N. Kilcawley. "Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage". Antioxidants 9, n. 4 (20 aprile 2020): 338. http://dx.doi.org/10.3390/antiox9040338.
Testo completoDemina, Ekaterina, Anna Simonenkova, Olga Luneva, Tatyana Bychkova e 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.
Testo completoBörjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl e Marie Paulsson. "Permeability of powder beds formed from spray dried dairy powders in relation to morphology data". Powder Technology 298 (settembre 2016): 9–20. http://dx.doi.org/10.1016/j.powtec.2016.05.006.
Testo completoSERT, DURMUS, MUSTAFA T. YILMAZ, MUSTAFA KARAKAYA e 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, n. 5 (ottobre 2009): 606–22. http://dx.doi.org/10.1111/j.1745-4603.2009.00200.x.
Testo completoFelik, S. V., T. A. Antipova, N. L. Androsova e S. V. Simonenko. "Plant components in products for herodietic nutrition". Agrarian-And-Food Innovations 17 (1 aprile 2022): 74–84. http://dx.doi.org/10.31208/2618-7353-2022-17-74-84.
Testo completoVasiljevic, Todor, Antoinette Toebes e Thom Huppertz. "Moisture sorption by dairy powders studied by low-field NMR". International Dairy Journal 119 (agosto 2021): 105062. http://dx.doi.org/10.1016/j.idairyj.2021.105062.
Testo completoSchuck, Pierre. "Why a bibliographic review on free fat in dairy powders?" Le Lait 87, n. 3 (maggio 2007): 183–85. http://dx.doi.org/10.1051/lait:2007025.
Testo completoDelaunay, Louis, Emeline Cozien, Pierre Gehannin, Nassim Mouhali, Sabrina Mace, Florence Postollec, Ivan Leguerinel e Anne-Gabrielle Mathot. "Occurrence and diversity of thermophilic sporeformers in French dairy powders". International Dairy Journal 113 (febbraio 2021): 104889. http://dx.doi.org/10.1016/j.idairyj.2020.104889.
Testo completoVan De Voort, Frederick R., Abdel Aziz Elkashef e Jean-Simon Blais. "Interlaboratory Assessment of Dry Calibration Milk Powders for Calibrating Infrared Milk Analyzers". Journal of AOAC INTERNATIONAL 74, n. 5 (1 settembre 1991): 772–79. http://dx.doi.org/10.1093/jaoac/74.5.772.
Testo completoMoloney, Cian, Brid Brosnan, Hope Faulkner e 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, n. 6 (23 aprile 2020): 1646–53. http://dx.doi.org/10.1093/jaoacint/qsaa058.
Testo completoBörjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl e Marie Paulsson. "Evaluation of particle measures relevant for powder bed porosity—A study of spray dried dairy powders". Powder Technology 253 (febbraio 2014): 453–63. http://dx.doi.org/10.1016/j.powtec.2013.11.050.
Testo completoLee, Jeae, Changhoon Chai, Dong June Park, Kwangsei Lim e Jee-Young Imm. "Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders". Korean Journal for Food Science of Animal Resources 34, n. 6 (31 dicembre 2014): 852–57. http://dx.doi.org/10.5851/kosfa.2014.34.6.852.
Testo completoSert, Durmuş, M. Kürşat Demir e Nilgün Ertaş. "Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders". Food Science and Technology International 22, n. 3 (17 aprile 2015): 196–202. http://dx.doi.org/10.1177/1082013215583149.
Testo completoHogan, S. A., M. H. Famelart, D. J. O’Callaghan e P. Schuck. "A novel technique for determining glass–rubber transition in dairy powders". Journal of Food Engineering 99, n. 1 (luglio 2010): 76–82. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.040.
Testo completoKelly, Grace M., James A. O’Mahony, Alan L. Kelly e Donal J. O’Callaghan. "Physical characteristics of spray-dried dairy powders containing different vegetable oils". Journal of Food Engineering 122 (febbraio 2014): 122–29. http://dx.doi.org/10.1016/j.jfoodeng.2013.08.028.
Testo completoSyll, Ousmane, Bruno Richard, Jean Francois Willart, Marc Descamps, Pierre Schuck, Guillaume Delaplace e Romain Jeantet. "Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements". Innovative Food Science & Emerging Technologies 14 (aprile 2012): 139–45. http://dx.doi.org/10.1016/j.ifset.2012.01.001.
Testo completoKondor, Anett, e Sean A. Hogan. "Relationships between surface energy analysis and functional characteristics of dairy powders". Food Chemistry 237 (dicembre 2017): 1155–62. http://dx.doi.org/10.1016/j.foodchem.2017.06.036.
Testo completoMurrieta-Pazos, I., C. Gaiani, L. Galet e J. Scher. "Composition gradient from surface to core in dairy powders: Agglomeration effect". Food Hydrocolloids 26, n. 1 (gennaio 2012): 149–58. http://dx.doi.org/10.1016/j.foodhyd.2011.05.003.
Testo completoFoster, Kylie D., John E. Bronlund e A. H. J. (Tony) Paterson. "The contribution of milk fat towards the caking of dairy powders". International Dairy Journal 15, n. 1 (gennaio 2005): 85–91. http://dx.doi.org/10.1016/j.idairyj.2004.05.005.
Testo completoPaterson, Anthony H., Jenny Y. Zuo, John E. Bronlund e Rajesh Chatterjee. "Stickiness curves of high fat dairy powders using the particle gun". International Dairy Journal 17, n. 8 (agosto 2007): 998–1005. http://dx.doi.org/10.1016/j.idairyj.2006.11.001.
Testo completoAUTY, MARK A. E., MYRA TWOMEY, TIMOTHY P. GUINEE e 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, n. 3 (agosto 2001): 417–27. http://dx.doi.org/10.1017/s0022029901004873.
Testo completoMcSweeney, David J., James A. O'Mahony e Noel A. McCarthy. "Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders". International Dairy Journal 122 (novembre 2021): 105116. http://dx.doi.org/10.1016/j.idairyj.2021.105116.
Testo completoDRAKE, M. A., Y. KARAGUL-YUCEER, K. R. CADWALLADER, G. V. CIVILLE e P. S. TONG. "DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS". Journal of Sensory Studies 18, n. 3 (luglio 2003): 199–216. http://dx.doi.org/10.1111/j.1745-459x.2003.tb00385.x.
Testo completoVun Chong, Li, Xiao Dong Chen e Antony R. Mackereth. "Effect of ageing and composition on the ignition tendency of dairy powders". Journal of Food Engineering 39, n. 3 (febbraio 1999): 269–76. http://dx.doi.org/10.1016/s0260-8774(98)00156-3.
Testo completoSzulc, K., J. Nazarko, E. Ostrowska-Ligęza e A. Lenart. "Effect of fat replacement on flow and thermal properties of dairy powders". LWT - Food Science and Technology 68 (maggio 2016): 653–58. http://dx.doi.org/10.1016/j.lwt.2015.12.060.
Testo completoSzulc, Karolina, e Andrzej Lenart. "Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating". International Dairy Journal 33, n. 1 (novembre 2013): 55–61. http://dx.doi.org/10.1016/j.idairyj.2013.05.021.
Testo completoMILLQVISTFUREBY, A., e P. SMITH. "In-situ lecithination of dairy powders in spray-drying for confectionery applications". Food Hydrocolloids 21, n. 5-6 (luglio 2007): 920–27. http://dx.doi.org/10.1016/j.foodhyd.2006.11.009.
Testo completoZuo, Jenny Y., Anthony H. Paterson, John E. Bronlund e Rajesh Chatterjee. "Using a particle-gun to measure initiation of stickiness of dairy powders". International Dairy Journal 17, n. 3 (marzo 2007): 268–73. http://dx.doi.org/10.1016/j.idairyj.2006.02.010.
Testo completoFitzpatrick, J. J., K. Barry, P. S. M. Cerqueira, T. Iqbal, J. O’Neill e Y. H. Roos. "Effect of composition and storage conditions on the flowability of dairy powders". International Dairy Journal 17, n. 4 (aprile 2007): 383–92. http://dx.doi.org/10.1016/j.idairyj.2006.04.010.
Testo completoKaram, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain e Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review". Journal of Dairy Research 80, n. 4 (novembre 2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.
Testo completoSANDER, B. D., P. B. ADDIS, S. W. PARK e D. E. SMITH. "Quantification of Cholesterol Oxidation Products in a Variety of Foods". Journal of Food Protection 52, n. 2 (1 febbraio 1989): 109–14. http://dx.doi.org/10.4315/0362-028x-52.2.109.
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