Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar,
and their consequences. Fat replacers “mimetics” are, therefore, recently utilized in many …

Pathogenic microorganisms and lipid oxidation are critical challenges in the dairy industry,
influencing both food safety and quality. This study explores the potential of cold plasma …

The functional properties of food products, in addition to enrichment with functional
components, can also be achieved by reducing the content of certain components such as …

Lipids are directly linked to the physical and chemical properties of foods, which can
influence the quality of products during processing and storage. In addition, they influence …

В статье приводится анализ состава, свойств и технологии производства молочных
жировых продуктов с массовой долей жира от 39 до 49% включительно, именуемых за …