Andere Kunden interessierten sich auch für
![High-Yielding Dairy Cows]( "High-Yielding Dairy Cows")
High-Yielding Dairy Cows92,99 €![The CORAF's 2023 Symposium on Processing and Transformation of Agricultural Products in West and Central Africa]( "The CORAF's 2023 Symposium on Processing and Transformation of Agricultural Products in West and Central Africa")
The CORAF's 2023 Symposium on Processing and Transformation of Agricultural Products in West and Central Africa87,99 €![Recent Innovations in Post-harvest Preservation and Protection of Agricultural Products]( "Recent Innovations in Post-harvest Preservation and Protection of Agricultural Products")
Recent Innovations in Post-harvest Preservation and Protection of Agricultural Products60,99 €![Therapeutic Effects of Natural Products on Human Diseases]( "Therapeutic Effects of Natural Products on Human Diseases")
Therapeutic Effects of Natural Products on Human Diseases76,99 €![The Use of Waste Products from the Food Industry to Obtain High Value-Added Products]( "The Use of Waste Products from the Food Industry to Obtain High Value-Added Products")
The Use of Waste Products from the Food Industry to Obtain High Value-Added Products81,99 €![Synthesis of Marine Natural Products and Molecules Inspired by Marine Substances II]( "Synthesis of Marine Natural Products and Molecules Inspired by Marine Substances II")
Synthesis of Marine Natural Products and Molecules Inspired by Marine Substances II45,99 €![Antibacterial, Antifungal, and Antiviral Bioactive Compounds from Natural Products]( "Antibacterial, Antifungal, and Antiviral Bioactive Compounds from Natural Products")
Antibacterial, Antifungal, and Antiviral Bioactive Compounds from Natural Products71,99 €
In recent decades, consumers' preferences, habits, and expectations regarding food have changed, leading to a new landscape in which food is expected to be produced with natural ingredients, balanced chemical compositions, enhanced properties for promoting health, a long shelf-life, safety, and sustainable processing methods. In this context, the dairy sector is facing significant challenges in providing suitable products without impairing their sensory characteristics. This Special Issue presents 11 papers studying different research topics that address these needs, showcasing authors that focus on improving cheese shelf-life or preservation conditions, have developed innovative products with enhanced nutritional properties, and focus on the impact of processing on product quality and safety.