ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Zoology
Veterinary
Technology
Environment
Education
Research
Botany
all records (71)

Languages
English
Spanish
Portuguese
German

Countries
Indonesia
USA
Romania
Brazil
India
Turkey, Turkish Republic
South Africa
Russia
Ukraine
Germany
all records (78)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
14.155  Articles
1 of 1.417 pages  |  10  records  |  more records»
Goat's milk is rich in nutrients, especially vitamin A and lactic acid which are very beneficial for skin health, so it is suitable for liquid bath soap ingredients. However, well-known manufacturing takes a long time to make. Implemented training to prod... see more

Goat's milk is rich in nutrients, especially vitamin A and lactic acid which are very beneficial for skin health, so it is suitable for liquid bath soap ingredients. However, well-known manufacturing takes a long time to make. Implemented training to prod... see more

Training has been held on the formulation of goat milk solid soap to the community. The partners of this activity are a group of fresh Ettawa goat milk producing communities who live in the village of Torongrejo, Klerek, Batu city. The training process fo... see more

Training has been held on the formulation of goat milk solid soap to the community. The partners of this activity are a group of fresh Ettawa goat milk producing communities who live in the village of Torongrejo, Klerek, Batu city. The training process fo... see more

Traceability is the ability to identify and trace the history, distribution, location, and application of products, parts, and materials. A traceability system records and follows the trail as products, parts, and materials come from suppliers and are pro... see more

This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h. Analysis of fatty acids of fresh and fermented goat and c... see more

The enzymatic activity of milk decreases after different heat treatments, because of two effects: the thermal degradation of the antioxidants, and the formation of new species of oxygen after the heating of the milk. The purpose of this study was to deter... see more

The objective of this study was to produce milk powder from Ettawa-crossbred goat milk and subsequently evaluate the quality of the products. The raw material used was Ettawa-crossbred goat fresh milk with total solid, lactose, fat, and protein content of... see more

Goat milk shows important variations of fat and protein content, which may be due to morpho-physiological particularities of breed and specific characteristics of the geographical area. For this specie, fat and protein concentrations are fundamental indic... see more

1 of 1.417 pages  |  10  records  |  more records»