Catálogo de publicaciones - revistas
International Dairy Journal
Resumen/Descripción – provisto por la editorial en inglés
The International Dairy Journal publishes research and critical reviews that advance dairy science and technology, and nutritional and health aspects of dairy foods. Within this scope, the journal pays particular attention to applied research and its interface with the dairy industry.The journal communicates research in dairy science that is of significant relevance to the broader international community, including the research and development of dairy products from milk of bovine and non-bovine species.
The journal's coverage includes:
• Biosynthesis, chemistry and physico-chemical properties of milk constituents
• Microbiology, enzymology, biotechnology
• New developments in processing and engineering
• Relevant emulsion science, food structure and texture
• Raw material quality and effect on relevant products
• Flavour and off flavour development
• Technological functionality and applications of dairy ingredients
• Relevant sensory science/consumer studies
• Analytical techniques
• Nutrition and substantiation of human health implications of milk components or dairy products
Unless there is a clear relationship to dairy technology, human health or final product quality, International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production.
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1991 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0958-6946
ISSN electrónico
1879-0143
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1991-
Cobertura temática
Tabla de contenidos
Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins
Daniel Baier; Christophe Schmitt; Dietrich Knorr
Pp. 51-60
The effect of heat treatment of caprine milk on the composition of cheese whey
Zorana N. Miloradovic; Ognjen D. Macej; Nemanja V. Kljajevic; Snezana T. Jovanovic; Tanja R. Vucic; Igor R. Zdravkovic
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 39-42
Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
Bozena Malmgren; Ylva Ardö; Maud Langton; Annika Altskär; Maria G.E.G. Bremer; Petr Dejmek; Marie Paulsson
Pp. 60-75
High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions
Hong Cheng; Ru-Gang Zhu; Henriette Erichsen; John Soerensen; Mikael Agerlin Petersen; Leif H. Skibsted
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 166-174
A kinetic model for whey protein denaturation at different moisture contents and temperatures
James C. Atuonwu; Joydeep Ray; Andrew G.F. Stapley
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 41-50
Temperature effect on formation of advanced glycation end products in infant formula milk powder
Ru-gang Zhu; Hong Cheng; Li Li; Henriette R. Erichsen; Mikael Agerlin Petersen; John Soerensen; Leif H. Skibsted
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 1-9
Maillard reaction progress in UHT milk during storage at different temperature levels and cycles
Anne Vuholm Sunds; Valentin Maximilian Rauh; John Sørensen; Lotte Bach Larsen
Pp. 56-64
The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
Dorota Martysiak-Żurowska; Małgorzata Puta; Bogumiła Kiełbratowska
Palabras clave: Applied Microbiology and Biotechnology; Food Science.
Pp. 41-47
Comparison of bovine milk fat and vegetable fat for infant formula: Implications for infant health
Jeske H.J. Hageman; Marianne Danielsen; Arie G. Nieuwenhuizen; Anouk L. Feitsma; Trine K. Dalsgaard
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 37-49
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
Aysun Oraç; Nihat Akın
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 49-56