TY - CHAP A1 - Francesca Patrignani A2 - Lorenzo Siroli A3 - Diana I. Serrazanetti and Rosalba Lanciotti ED1 - Nurcan Koca Y1 - 2018-06-20 PY - 2018 T1 - Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods N2 - Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions. BT - Technological Approaches for Novel Applications in Dairy Processing SP - Ch. 3 UR - https://doi.org/10.5772/intechopen.74448 DO - 10.5772/intechopen.74448 SN - 978-1-78923-313-1 PB - IntechOpen CY - Rijeka Y2 - 2020-08-11 ER -