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Katarzyna Swiader, Renata Banach and Fa-Jui Tan
The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The researc...
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Jolyanis Lainawa,Jemmy E.O. Rawis,Very L.H Rembang
Pág. 1 - 12
This research is intended to find a strategy model for developing a dairy farm in North Sulawesi. This is considered important since it will only be developed by the local government in response to the increasing demand for milk and beef, while the avail...
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Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani and Loulouda Bosnea
Novel functional dairy product.
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Mihaela Adriana Ti?a, Maria Adelina Constantinescu, Ovidiu Ti?a, Endre Mathe, Loreta Tamo?aitiene and Vijole Bradauskiene
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its an...
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Bruno Fischer, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga, Jamile Zeni
Pág. e48474
The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold ma...
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Bruno Fischer, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga, Jamile Zeni (Author)
Pág. e48474
The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold ma...
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I.V. Volkov,D.V. Baldov
Pág. 35 - 43
The production of products of any category in conditions of natural competition is due to a competent choice of pricing policy. The launch of a new product on the market should be accompanied by a study of its competitiveness. Otherwise, an incorrect mar...
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Laura Catalina Timiras
This paper aims to identify the manifested connection between the dynamics of the population purchasing power and the dynamic of agroalimentary markets in general as well as by product types on European Union level. Based on the last data supplied by Eur...
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Dana Middendorf, Ute Bindrich, Claudia Siemer, Stefan Töpfl and Volker Heinz
The work has shown the potential for PEF-induced conditioning of casein micelles and inclusion of lipophilic substances. A potential application field is the use as a carrier for lipophilic substances in low-fat or fat-free product matrices, such as dair...
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Zhaohui Yan, Mingli Wang, Yumeng Sun and Zihui Nan
Improving the total factor productivity (TFP) of animal husbandry enterprises is the key to promoting the sustainable development of animal husbandry. Technological progress is an important driving force for improving the TFP of animal husbandry enterpri...
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Jasmin Reiner, Kristin Protte and Jörg Hinrichs
Online detection of product defects using fast spectroscopic measurements is beneficial for producers in the dairy industry since it allows readjustment of product characteristics or redirection of product streams during production. Raman spectroscopy ha...
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Faiqotul Ummah,Charistantya Iddo,Abdul Wahab Hakimy,Shelma Amalia,Tommy Minggus,Ludovica Fortunata Cutrona
Pág. 56 - 70
KAN Jabung is a cooperative established in 1979. KAN Jabung is a cooperatives that run several business. But, the main business for KAN Jabung is product from cow. Producing dairy milk for people is one of the core business. Lately, milk is become a vita...
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Baiyi Li, Mingxue Yu, Weiping Xu, Lu Chen and Juan Han
Economic profit-driven food adulteration has become widespread in the dairy industry. One of the most common forms of dairy adulteration is the substitution of low-priced milk for high-priced milk. This has prompted regulatory authorities to focus on var...
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Veronique Theriault, Ryan Vroegindewey, Amidou Assima and Naman Keita
As in many sub-Saharan African countries, Mali is experiencing an unprecedented rate of urbanization and, with it, changes to its agri-food system. As more people live in urban areas, the demand for processed foods has been increasing rapidly. These chan...
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Veronique Theriault, Ryan Vroegindewey, Amidou Assima and Naman Keita
As in many sub-Saharan African countries, Mali is experiencing an unprecedented rate of urbanization and, with it, changes to its agri-food system. As more people live in urban areas, the demand for processed foods has been increasing rapidly. These chan...
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Zifei Liu, Yang Liu, James P. Murphy and Ronaldo Maghirang
The objective of this study was to conduct a systematic review of published literature on ammonia (NH3) and enteric methane (CH4) emissions from beef and dairy cattle operations to obtain statistically representative emission factors based on dietary int...
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Laura Catalina Timiras
Based on the results of a research undertaken among young people (18-30 years), students of the Faculty of Economic Sciences of the Vasile Alecsandri University of Bacau, this paper reveals their preference for local or foreign brands (on the Romanian ma...
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Piero Franceschi, Francesca Martuzzi, Paolo Formaggioni, Massimo Malacarne and Andrea Summer
The milk whey remaining at the end of the cheese-making process is the main by-product of the dairy industries and it is currently used as a source of high added-value compounds by the food and pharmaceutical industries. The aim of this research was to s...
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Tahir Mahmood Qureshi, Muhammad Nadeem, Javeria Iftikhar, Salim-ur-Rehman, Sobhy M. Ibrahim, Faizan Majeed and Muhammad Sultan
This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different t...
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Luiz Eduardo Nochi Castro, Larissa Resende Matheus, Rosana Rabelo Mançano, William Gustavo Sganzerla, Rafael Gabriel da Rosa, Tiago Linhares Cruz Tabosa Barroso, Vanessa Cosme Ferreira and Leda Maria Saragiotto Colpini
Brewer?s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and...
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