{"title":"审查 \"与均衡营养目标有关的乳制品加工原则 \"专著","authors":"Elvira Vrabie, Aliona Ghendov-Moșanu","doi":"10.52326/jss.utm.2024.7(1).15","DOIUrl":null,"url":null,"abstract":"The monograph \"Processing dairy products principles related to the objectives of balanced nutrition\" was carried out within the postdoctoral Project 20.00208.1908.03 \"Processing dairy products principles related to the objectives of balanced nutrition and food safety\". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.","PeriodicalId":36372,"journal":{"name":"Journal of Social Sciences","volume":"51 8","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"REVIEW OF THE MONOGRAPH \\\"PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION\\\"\",\"authors\":\"Elvira Vrabie, Aliona Ghendov-Moșanu\",\"doi\":\"10.52326/jss.utm.2024.7(1).15\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The monograph \\\"Processing dairy products principles related to the objectives of balanced nutrition\\\" was carried out within the postdoctoral Project 20.00208.1908.03 \\\"Processing dairy products principles related to the objectives of balanced nutrition and food safety\\\". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.\",\"PeriodicalId\":36372,\"journal\":{\"name\":\"Journal of Social Sciences\",\"volume\":\"51 8\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Social Sciences\",\"FirstCategoryId\":\"90\",\"ListUrlMain\":\"https://doi.org/10.52326/jss.utm.2024.7(1).15\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Social Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Social Sciences","FirstCategoryId":"90","ListUrlMain":"https://doi.org/10.52326/jss.utm.2024.7(1).15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Social Sciences","Score":null,"Total":0}
REVIEW OF THE MONOGRAPH "PROCESSING DAIRY PRODUCTS PRINCIPLES RELATED TO THE OBJECTIVES OF BALANCED NUTRITION"
The monograph "Processing dairy products principles related to the objectives of balanced nutrition" was carried out within the postdoctoral Project 20.00208.1908.03 "Processing dairy products principles related to the objectives of balanced nutrition and food safety". The monograph is intended for specialists in the field of the food industry, master's and doctoral students of the Faculty of Food Technology. The work represents a broad synthesis regarding the utilization of sources rich in phytonutrients in order to develop innovative dairy products. The paper also addressed the issue of lactose intolerance and the development of low-lactose/lactose-free dairy products with improved sensory and rheological properties.
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