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 freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
Sara Mohamed Gaber; Anne-Grethe Johansen
; Reidar Barfod Schüller; Tove Gulbrandsen Devold; Elling-Olav Rukke; Siv Borghild Skeie
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 104563
Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders
A.K.M. Masum; Jayani Chandrapala; Thom Huppertz; Benu Adhikari; Bogdan Zisu
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 104696
Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk
Qian Wang; Ying Ma
Palabras clave: Food Science; Applied Microbiology and Biotechnology.
Pp. 104713
Whey proteins and peptides in health-promoting functions – A review
Changhui Zhao; Nan Chen; Tolulope Joshua Ashaolu
Pp. 105269
Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo)
Tanje Mada; Ramesh Duraisamy; Abambagade Abera; Fisseha Guesh
Palabras clave: Applied Microbiology and Biotechnology; Food Science.
Pp. 105396
Effect of steam frothing on milk microfoam: Chemical composition, texture, stability and organoleptic properties
Yulia Klimanova; Valeria Polzonetti; Stefania Pucciarelli; Diego Romano Perinelli; Giulia Bonacucina; Marco Cespi; Maria Gabriella Gabrielli; Giuseppe Santini; Lauro Fioretti; Luca Cognigni; Silvia Vincenzetti
Palabras clave: Applied Microbiology and Biotechnology; Food Science.
Pp. 105476
Freeze drying of food-grade recombinant Lactococcus lactis NZ3900-fermented milk with different protecting agents
Yu Hsuan How; Michelle Yee Mun Teo; Lionel Lian Aun In; Siok Koon Yeo; Bhesh Bhandari; Liew Phing Pui
Palabras clave: Applied Microbiology and Biotechnology; Food Science.
Pp. 105752
Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese
Guillermo H. Peralta; Victoria Beret; Milagros Bürgi; Elisa C. Ale; Luciano J. Martínez; Virginia H. Albarracín; I. Verónica Wolf; Carina V. Bergamini
Palabras clave: Applied Microbiology and Biotechnology; Food Science.
Pp. 105763