Novel Dairy-Based Drinks: Changing Scenario
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-15-2608-4_15
Reference50 articles.
1. Almeida KE, Tamime AY, Oliveira MN (2009) Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT–Food Sci Technol 42:672–678
2. Ashokkumar M, Bhaskaracharya R, Kentish S, Lee J, Palmer M, Zisu B (2010) The ultrasonic processing of dairy products–an overview. Dairy Sci Technol 90(2–3):147–168
3. Baba WN, Din S, Punoo HA, Wani TA, Ahmad M, Masoodi FA (2016) Comparison of cheese and paneer whey for production of a functional pineapple beverage: nutraceutical properties and shelf life. J Food Sci Technol 53(6):2558–2568
4. Bendicho S, Barbosa-Cánovas GV, Martı́n O (2002) Milk processing by high intensity pulsed electric fields. Trends Food Sci Technol 13(6–7):195–204
5. Brambilla A, Lo Scalzo R, Bertolo G, Torreggiani D (2008) Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection. J Agric Food Chem 56(8):2643–2648
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies;Foods;2023-10-29
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3