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...

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Detalhes bibliográficos
Autor principal: Vilela, Tatiana Paula (author)
Formato: doctoralThesis
Idioma:eng
Publicado em: 2022
Assuntos:
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
Texto completo:http://hdl.handle.net/10400.14/39635
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/39635

Texto Completo

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

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