Sheep Milk: An Upcoming Functional Food

2019 ◽  
Author(s):  
Savita Devi ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Sumit Arora ◽  
Suman Kapila
Keyword(s):  
Functional Food ◽  
Sheep Milk

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

2017 ◽  
Vol 16 (2) ◽  
pp. 247-262 ◽  
Author(s):  
C.F. Balthazar ◽  
T.C. Pimentel ◽  
L.L. Ferrão ◽  
C.N. Almada ◽  
A. Santillo ◽  
...  
Keyword(s):  
Functional Food ◽  
Physicochemical Characteristics ◽  
Sheep Milk

Sheep milk: A pertinent functional food

2019 ◽  
Vol 181 ◽  
pp. 6-11 ◽  
Author(s):  
Arpita Mohapatra ◽  
Ajay Kumar Shinde ◽  
Raghvendar Singh
Keyword(s):  
Functional Food ◽  
Sheep Milk

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

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