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This study focuses on the development of an innovative instant chocolate latte in the form of a sphere containing moringa, a superfood. The project was driven by the need for healthier eating and the fast-paced lifestyle of today's society. The final product, named T.GREEN, is made of skimmed milk powder, Belgian white chocolate, and moringa powder, and has been carefully formulated and tested. Various analyses were conducted to assess its chemical, physical, and sensory properties, as well as its storage stability. The project also included a comprehensive HACCP analysis, marketing study, packaging development, and production planning to ensure the product meets consumer expectations and market demands.

Sphere --- Moringa --- Dairy beverage --- Instant --- Superfood --- Sciences du vivant > Sciences des denrées alimentaires

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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- n/a

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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content

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There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.

meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis