New added-value dairy products incorporating cheese surpluses : technical foundations, formulations and physicochemical characterization

The dairy sector is of great economic importance worldwide, and it has always been extremely competitive in terms of product portfolio innovation. In order to respond to new consumer trends, such as products with particular nutritional profiles and products with added health benefits, this industry...

Full description

Bibliographic Details
Main Author: Vilela, Tatiana Paula (author)
Format: doctoralThesis
Language:eng
Published: 2022
Subjects:
Cheese surpluses valorisation
Cheese protein interactions
Cheese-fortified yoghurt
Novel fresh
Physicochemical analysis
Valorização excedentes de queijo
Interação das proteínas do queijo
Iogurte fortificado com queijo
Queijos frescos inovadores
Análise e caracterização físico-química
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/10400.14/39635
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/39635

Internet

http://hdl.handle.net/10400.14/39635

Similar Items