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25.117  Articles
1 of 2.513 pages  |  10  records  |  more records»
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

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

The aim of the reported study was to determine the level of knowledge and awareness of consumers regarding the safety of dairy products. The perception of dairy products safety was evaluated through diagnostic survey among 206 respondents from the Warmia ... 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

Staphylococcus aureus is considered the worlds third most important cause of food-borne illnesses, of which foods of animal origin, especially milk and dairy products, are responsible. Many S. aureus strains can produce one or more of enterotoxins (SEs), ... see more

1 of 2.513 pages  |  10  records  |  more records»