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107.141  Articles
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Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

Lactic acid bacteria (LAB) with different ecological niches are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages. Lactic acid bacteria are the most important group of bacteria in dairy industry due to... see more

Multidrug resistance and biofilm formation have increasingly become a leading human threat in particular dairy products, which become the primary source of essential nutrients word-wide. Biofilm formation is responsible for economic losses in the dairy in... see more

Multidrug resistance and biofilm formation have increasingly become a leading human threat in particular dairy products, which become the primary source of essential nutrients word-wide. Biofilm formation is responsible for economic losses in the dairy in... see more

Dairy cows are a type of livestock that have been developed by contributing products in the form of milk as a provider of animal protein. The more dairy cow population, the higher the milk production produced. This study aims to determine the population o... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

Functional foods are the foods that provide health benefits beyond the basic nutrition. Dairy products have a prominent position in the functional food market. However, market share for functional dairy products in Sri Lanka is low compared to most of the... see more

This study finds that a sample of 132 dairy farmers located in Burdur Province, Turkey, are producing at a low level of production efficiency. Efficiency ranges from 24 percent to 94 percent, with the average being 50 percent. Eighty one percent of the va... see more

The current cross-sectional study aimed at characterising the productivity and diseases affecting dairy goats kept by smallholder farmers in three sub-counties in Thika Region, Kenya. Standard questionnaires were administered to 240 farmers through face-t... see more

1 of 10.715 pages  |  10  records  |  more records»