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Palabras clave – provistas por la editorial

recrystallization; food hydrocolloids; methods for crystal structure evaluation; high hydrostatic pressure; whey protein hydrolysates; sheep milk; yoghurt; ACE inhibitory activity; gel properties; heat stability; traditional yoghurt starter; biofunctionality; alpha-lactalbumin (α-Lac); beta-lactoglobulin (β-Lg); high pressure processing (HPP); pasteurization; ready-to-feed (RTF) infant formula; milk phospholipids; buttermilk; life-cycle assessment; carbon footprint; supercritical fluid extraction; membrane separation; microfiltration; ovine milk; bovine milk; casein fractions; alkaline phosphatase; cathepsin D; milk renneting properties; probiotics; viability model; high-pressure processing; rheology; sensory quality; fermented dairy beverage; antioxidant capacity; microbial inactivation; image analysis; high pressure processing; total phenolic content; n/a