Combination of dairy components and other ingredients - exciting new opportunities

被引：0
|
作者：
Sancho, F [1 ]
机构：
[1] Alliance Agro Alimentaire, Res & Dev Direct, Sci Direct, F-31016 Toulouse, France
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2003年 / 58卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
This paper summarises functional dairy food evolution in Europe over the past 10 years, as well as trends and further developments that could become important in the coming few years. Chemical engineering advances, process and technological improvements, coupled with more precise nutritional data concerning ingredients and components mentioned in the article, will permit dairy scientists and engineers to offer the consumer better adapted dairy products.
引用
收藏
页码：153 / 155
页数：3
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