Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications

Zhang, Guofang; Sun, Jinwei; Yang, Jingbo; Qi, Xiaoxi; Ramakrishna, Ramnarain; Li, Qiming; Guo, Wengkui; Li, Chun; Liu, Libo; Du, Peng; Yu, Wei; Chen, Bingcan

doi:10.1016/j.tifs.2024.104484

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104484

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Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications

Guofang Zhang,

Jinwei Sun,

Jingbo Yang

et al.

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Cited by 2 publications

References 57 publications

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A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition

Liang,

Chen,

Wang

et al. 2024

Trends in Food Science & Technology

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A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition

Liang,

Chen,

Wang

et al. 2024

Trends in Food Science & Technology

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Magnetic treatment of microorganisms in the food industry

Mesa Torres,

Cayamo,

Mesa Mariño

et al. 2024

PAIJ

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At present, the magnetic treatment of microorganisms in the food industry is gaining more popularity. The aim of this work lies in the design and construction of a magnetic device, which consists of a magnetic system, formed by permanent magnets of rectangular shape, which are distributed and confined in a non-ferromagnetic, annular structure; that contributes: to the growth of lactic acid bacteria (LAB), the pH, the acidity, the morphology of the cells, the symbiotic relationship with an increase in the cell concentration and viability of the yogurt culture to 96%, maintaining the parameters quality of the final product.

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Unlocking the mystery of Tibetan yak butter and its byproducts: Processing, physicochemical characteristics, functional benefits, and applications

Cited by 2 publications

References 57 publications

A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition

A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition

Magnetic treatment of microorganisms in the food industry

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