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Journal of Culinary Science & Technology Volume 18, 2020 - Issue 3
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Articles

Development of New Dairy Products with Functional Ingredients

Raquel P. F. GuinéCI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Viseu, PortugalCorrespondence[email protected]
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Edite Teixeira De LemosCI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Viseu, PortugalView further author information
Pages 159-176 | Received 26 Jul 2018, Accepted 23 Nov 2018, Published online: 01 Dec 2018

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Mircea Oroian, Georgiana Gabriela Codină & Adriana Dabija. (2023) Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes. Journal of Culinary Science & Technology 21:6, pages 1005-1017.
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Articles from other publishers (10)

Harmandeepsingh Lamsar & Abhilasha Abhilasha. 2023. Industrial Application of Functional Foods, Ingredients and Nutraceuticals. Industrial Application of Functional Foods, Ingredients and Nutraceuticals 127 170 .
Alicja Sobczak, Marzena Danowska‐Oziewicz, Katarzyna Ząbek, Jan Miciński & Agnieszka Narwojsz. (2022) Effect of vitamin C fortification on the quality of cow's and goat's yoghurt. Food Science & Nutrition 10:11, pages 3621-3626.
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Juan Carlos Barrios Renteria, Luis Alfredo Espinoza-Espinoza, Jaime Valdiviezo-Marcelo & Luz Arelis Moreno-Quispe. (2022) Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content. Frontiers in Sustainable Food Systems 6.
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Nicola Gasparre & Cristina M. Rosell. 2022. Functional Foods. Functional Foods 195 234 .
Martha L. Díaz-Bustamante, Miguel Fernández-Niño, Luis H. Reyes & Oscar Alberto Alvarez Solano. (2022) Multiscale Approach to Dairy Products Design. Frontiers in Chemical Engineering 4.
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LIljana Anastasova, Tanja Petreska Ivanovska, Andrijana Ancevska, Rumenka Petkovska & LIdija Petrushevska-Tozi. (2022) Applıcatıon of Experımental Desıgn Approach in Optımızatıon of Qualıty Parameters of Calcıum- and Magnesıum-Enrıched Mılk. International Journal Of Pharmaceutical And Phytopharmacological Research 12:1, pages 7-16.
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Rajwinder Kaur, Ankita Sood, Muskan Kanotra, Sandeep Arora, Vetriselvan Subramaniyan, Saurabh Bhatia, Ahmed Al-Harrasi, Lotfi Aleya & Tapan Behl. (2021) Pertinence of nutriments for a stalwart body. Environmental Science and Pollution Research 28:39, pages 54531-54550.
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Maëlys Brochard, Paula Correia, Maria João Barroca & Raquel P. F. Guiné. (2021) Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. Applied Sciences 11:14, pages 6617.
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Liljana Anastasova, Tanja Petreska Ivanovska, Zoran Zhivikj, Kristina Shutevska, Rumenka Petkovska & Lidija Petrushevska-Tozi. (2020) Principal component analysis of sensory attributes of calcium- and magnesium enriched milk. Macedonian Pharmaceutical Bulletin 66:03, pages 21-22.
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Liljana Anastasova, Tanja Petreska Ivanovska, Rumenka Petkovska & Lidija Petrusevska-Tozi. (2019) Concepts, benefits and perspectives of functional dairy food products. Macedonian Pharmaceutical Bulletin 64:02, pages 73-83.
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