9786206152545 - Effect of Add Vegetables on the Different Properties of Dairy Products: Effect of fortification by vegetables on the qualitative properties of dairy products de El-... (5 resultados)

Taschenbuch. Condición: Neu. Effect of Add Vegetables on the Different Properties of Dairy Products | Effect of fortification by vegetables on the qualitative properties of dairy products | Samah El-Sayed (u. a.) | Taschenbuch | Englisch | 2023 | LAP LAMBERT Academic Publishing | EAN 9786206152545 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Dairy products have been an important part of the human diet for approximately 8,000 years and are included in many countries' official nutritional recommendations. Dairy products are high in calcium, protein, potassium, and phosphorus. Vegetables are considered essential for a healthy diet because they provide vitamins, minerals, dietary fiber, and phytochemicals. All vegetables may protect humans from a variety of diseases. The promotion of healthy vegetable products has coincided with an increase in consumer interest in food's healthfulness. Because of their desired taste, color, aroma, fiber, and vitamin content, vegetables in various forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products. Some vegetables are considered potential dairy product stabilizing agents due to their desirable functional properties, such as water binding and holding, gelling, and thickening ability. The enrichment of dairy products such as cheeses, ice creams, and yogurts with vegetables increases the market of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant and biological properties. 80 pp. Englisch.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: El-Sayed SamahSamah M. El-Sayed Assoc. Prof. Dairy Dept., NRC, Egypt. She received MSc and Ph.D. Ain Shams Uni. Her activities development of functional products, microencapsulation, control the shelf life of food by plant extracts, .

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Dairy products have been an important part of the human diet for approximately 8,000 years and are included in many countries' official nutritional recommendations. Dairy products are high in calcium, protein, potassium, and phosphorus. Vegetables are considered essential for a healthy diet because they provide vitamins, minerals, dietary fiber, and phytochemicals. All vegetables may protect humans from a variety of diseases. The promotion of healthy vegetable products has coincided with an increase in consumer interest in food's healthfulness. Because of their desired taste, color, aroma, fiber, and vitamin content, vegetables in various forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products. Some vegetables are considered potential dairy product stabilizing agents due to their desirable functional properties, such as water binding and holding, gelling, and thickening ability. The enrichment of dairy products such as cheeses, ice creams, and yogurts with vegetables increases the market of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant and biological properties.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Dairy products have been an important part of the human diet for approximately 8,000 years and are included in many countries' official nutritional recommendations. Dairy products are high in calcium, protein, potassium, and phosphorus. Vegetables are considered essential for a healthy diet because they provide vitamins, minerals, dietary fiber, and phytochemicals. All vegetables may protect humans from a variety of diseases. The promotion of healthy vegetable products has coincided with an increase in consumer interest in food's healthfulness. Because of their desired taste, color, aroma, fiber, and vitamin content, vegetables in various forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products. Some vegetables are considered potential dairy product stabilizing agents due to their desirable functional properties, such as water binding and holding, gelling, and thickening ability. The enrichment of dairy products such as cheeses, ice creams, and yogurts with vegetables increases the market of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant and biological properties.