Works matching IS 1364727X AND DT 2011 AND VI 64 AND IP 4
Results: 28
Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 569, doi. 10.1111/j.1471-0307.2011.00700.x
- By:
- Publication type:
- Article
An assessment of Fourier Transform Infrared spectroscopy to identify adulterated raw milk in Brazil.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 480, doi. 10.1111/j.1471-0307.2011.00711.x
- By:
- Publication type:
- Article
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 549, doi. 10.1111/j.1471-0307.2011.00722.x
- By:
- Publication type:
- Article
Characterisation of the exopolysaccharide kefiran produced by lactic acid bacteria entrapped within natural kefir grains.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 544, doi. 10.1111/j.1471-0307.2011.00704.x
- By:
- Publication type:
- Article
Effect of cryoprotective agents on survival and stability of Lactobacillus acidophilus cultured in food-grade medium.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 578, doi. 10.1111/j.1471-0307.2011.00715.x
- By:
- Publication type:
- Article
Handbook of Waste Management and Co-Product Recovery in Food Processing.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 467, doi. 10.1111/j.1471-0307.2011.00719.x
- By:
- Publication type:
- Article
Himalayan Fermented Foods - Microbiology, Nutrition and Ethnic Values.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Bioactive Components in Milk and Dairy Products.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Effect of gelation factors on the formation and characteristics of protease-induced whey protein gel.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 473, doi. 10.1111/j.1471-0307.2011.00721.x
- By:
- Publication type:
- Article
Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 517, doi. 10.1111/j.1471-0307.2011.00703.x
- By:
- Publication type:
- Article
Physicochemical properties of probiotic frozen yoghurt made from camel milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 557, doi. 10.1111/j.1471-0307.2011.00699.x
- By:
- Publication type:
- Article
Engineering Aspects of Milk & Dairy Products.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Health and Safety: A Quick Guide.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 502, doi. 10.1111/j.1471-0307.2011.00718.x
- By:
- Publication type:
- Article
Farming Issues Conference - Solutions and Opportunities, a One-day symposium organised by DairyUK and sponsored by DairyCo., held in the Warriors Sixways Stadium, Worcester, UK on 11 June 2011.
- Published in:
- 2011
- By:
- Publication type:
- Other
The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 536, doi. 10.1111/j.1471-0307.2011.00714.x
- By:
- Publication type:
- Article
Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 526, doi. 10.1111/j.1471-0307.2011.00720.x
- By:
- Publication type:
- Article
Preparation and functional properties of protein coprecipitate from sheep milk.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 461, doi. 10.1111/j.1471-0307.2011.00701.x
- By:
- Publication type:
- Article
Food Packaging and Shelf life: A Practical Guide.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 585, doi. 10.1111/j.1471-0307.2011.00716.x
- By:
- Publication type:
- Article
The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese ( Beyaz peynir) on the fatty acid and volatile content.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 494, doi. 10.1111/j.1471-0307.2011.00683.x
- By:
- Publication type:
- Article
Tracing Pathogens in the Food Chain.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
Development of a process for manufacture of long-life dairy dessert kheer and its physicochemical properties.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 591, doi. 10.1111/j.1471-0307.2011.00713.x
- By:
- Publication type:
- Article
Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 563, doi. 10.1111/j.1471-0307.2011.00705.x
- By:
- Publication type:
- Article
Thermal resistance of aerobic spore formers isolated from food products.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 486, doi. 10.1111/j.1471-0307.2011.00706.x
- By:
- Publication type:
- Article
Pocket Dictionary of Food Safety.
- Published in:
- 2011
- By:
- Publication type:
- Book Review
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 509, doi. 10.1111/j.1471-0307.2011.00697.x
- By:
- Publication type:
- Article