المؤلفون: Rabbiya Choudhry, Adeela Yasmin, Muhammad Arslan Aslam, Ali Imran, Rabia Shabir Ahmad, Farhan Saeed, Fakhar Islam, Tahir Zahoor, Mohd Asif Shah, Adil Rasool

المصدر: Food Science & Nutrition, Vol 11, Iss 10, Pp 6085-6095 (2023)

مصطلحات موضوعية: apricot kernel, protein extraction, skim milk powder, yogurt, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2048-7177Test

الوصول الحر: https://doaj.org/article/c6882c26aa3b4d3e978f40449c7ce501Test

المؤلفون: Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Ho, Minh Thao, Mo, Chuanzi, Bhandari, Bhesh, Bansal, Nidhi

المساهمون: Department of Food and Nutrition, Food Materials Science Research Group

مصطلحات موضوعية: Casein micelle, Foaming properties, Milk protein concentrate, Minerals, Skim milk powder, 416 Food Science

وصف الملف: application/pdf

العلاقة: Xiong , X , Pundalik , E , Kontogiorgos , V , Ho , M T , Mo , C , Bhandari , B & Bansal , N 2023 , ' Influence of minerals on the foaming properties of milk ' , Food Research International , vol. 169 . https://doi.org/10.1016/j.foodres.2023.112796Test; ORCID: /0000-0003-1389-7446/work/138281409; http://hdl.handle.net/10138/574982Test; e689685e-1b56-4c20-9c13-2e451e2394f1; 000990375900001

الإتاحة: http://hdl.handle.net/10138/574982Test

المؤلفون: Kartik Shah, Prafulla Salunke, Lloyd Metzger

المصدر: Dairy, Vol 3, Iss 3, Pp 565-576 (2022)

مصطلحات موضوعية: skim milk powder (SMP), nonfat dry milk (NDM), milk protein concentrate (MPC), storage, functionality, Dairy processing. Dairy products, SF250.5-275

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2624-862X/3/3/40Test; https://doaj.org/toc/2624-862XTest

الوصول الحر: https://doaj.org/article/3d40db818b3f4867b9dd89645794553eTest

المؤلفون: Dedes Amertaningtyas, Herly Evanuarini, Sabitha Hikmah Mutia, Lulu Luthfiah Zahra

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 1 (2023)

مصطلحات موضوعية: chicken liver, skim milk powder, quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://jitek.ub.ac.id/index.php/jitek/article/view/689Test; https://doaj.org/toc/1978-0303Test; https://doaj.org/toc/2338-1620Test

الوصول الحر: https://doaj.org/article/dd981a289a374e69a1720d466b060920Test

المؤلفون: Nurliyani Nurliyani, Jamhari Jamhari, Widodo Widodo, Citravia Agustin

المصدر: Jurnal Ilmu-Ilmu Peternakan, Vol 32, Iss 1, Pp 22-34 (2022)

مصطلحات موضوعية: cookies quality, cured egg yolk, skim milk powder, storage, Animal culture, SF1-1100

وصف الملف: electronic resource

العلاقة: https://jiip.ub.ac.id/index.php/jiip/article/view/912Test; https://doaj.org/toc/0852-3681Test; https://doaj.org/toc/2443-0765Test

الوصول الحر: https://doaj.org/article/0025b8af105d4f5594281902e068268cTest

المؤلفون: Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, Majid Nooshkam

المصدر: Food Science & Nutrition, Vol 10, Iss 4, Pp 1113-1125 (2022)

مصطلحات موضوعية: concentrated yogurt, functional food, Quinoa flour, sensory properties, skim milk powder, texture, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2048-7177Test

الوصول الحر: https://doaj.org/article/358ad043e5c046b48b2470b6487347e8Test

المؤلفون: Janish Chullikkal, Shruti Mishra, Chakkaravarthi S

مصطلحات موضوعية: Biophysics, Biochemistry, Molecular Biology, Developmental Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, Physical Sciences not elsewhere classified, various beneficiary effects, skim milk powder, watermelon seed protein, shelf life ), protein content, substantial replacement, substantial quantity, study owing, study aimed, smp ), quality parameters, quality evaluation, melting temperature, considerably reduced, chocolate prepared, better replacer, best formulation, 57 pa, 23 %, ), hardness

العلاقة: https://figshare.com/articles/journal_contribution/Quality_Evaluation_in_the_Utilization_of_Watermelon_Seed_Protein_for_Chocolate_Manufacturing/24857288Test

الإتاحة: https://doi.org/10.1021/acsfoodscitech.3c00481.s001Test
https://figshare.com/articles/journal_contribution/Quality_Evaluation_in_the_Utilization_of_Watermelon_Seed_Protein_for_Chocolate_Manufacturing/24857288Test

المؤلفون: Hailu , Yonas, Maidannyk, Valentyn A., Murphy, Eoin, McCarthy, Noel

المساهمون: Enterprise Ireland, European Union Horizon 2020, 847402.

المصدر: 357 ; 111597 ; Journal of Food Engineering

مصطلحات موضوعية: Agglomeration, Lecithination, Skim milk powder, Surface composition, Water sorption, Wettability

العلاقة: Journal of Food Engineering; Hailu Y, Maidannyk VA, Murphy EG, McCarthy NA. Improving the physical and wettability properties of skim milk powders through agglomeration and lecithination. Journal of Food Engineering. 2023;357:111597. doi: https://doi.org/10.1016/j.jfoodeng.2023.111597Test; http://hdl.handle.net/11019/2997Test; https://doi.org/10.1016/j.jfoodeng.2023.111597Test; S0260877423001954

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2023.111597Test
http://hdl.handle.net/11019/2997Test

المؤلفون: Amertaningtyas, Dedes, Evanuarini, Herly, Mutia, Sabitha Hikmah, Zahra, Lulu Luthfiah

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK); Vol. 18 No. 1 (2023) ; 2338-1620 ; 1978-0303

مصطلحات موضوعية: chicken liver, skim milk powder, quality

وصف الملف: application/pdf

العلاقة: https://jitek.ub.ac.id/index.php/jitek/article/view/689/380Test; https://jitek.ub.ac.id/index.php/jitek/article/view/689Test

الإتاحة: https://doi.org/10.21776/ub.jitek.2023.018.01.6Test
https://jitek.ub.ac.id/index.php/jitek/article/view/689Test

المؤلفون: Dhiman, Pooja, Kumar, Amit

المصدر: International Journal of Quality & Reliability Management, 2020, Vol. 38, Issue 7, pp. 1614-1627.

الوصول الحر: http://www.emeraldinsight.com/doi/10.1108/IJQRM-12-2019-0370Test