Works matching IS 1364727X AND DT 2013 AND VI 66 AND IP 2
Results: 27
Optimisation of process conditions for lactose hydrolysis in paneer whey with cold-active β-galactosidase from psychrophilic Thalassospira frigidphilosprofundus.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 256, doi. 10.1111/1471-0307.12020
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Development and Manufacture of Yogurt and Other Functional Dairy Products (2010).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 300, doi. 10.1111/1471-0307.12031
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The British Mastitis conference 2012.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 296, doi. 10.1111/1471-0307.12035
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The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 279, doi. 10.1111/1471-0307.12017
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Effects of probiotic yoghurt on symptoms and intestinal microbiota in patients with irritable bowel syndrome.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 243, doi. 10.1111/1471-0307.12028
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Ripening of cheese made from full concentrated milk retentate with and without peptidase addition.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 214, doi. 10.1111/1471-0307.12039
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- Article
Bioactive Food Proteins and Peptides - Applications in Human Health (2012).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 299, doi. 10.1111/1471-0307.12030
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- Article
Effect of trehalose and lactose as cryoprotectant during freeze-drying, in vitro gastro-intestinal transit and survival of microencapsulated freeze-dried Lactobacillus casei 431 cells.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 162, doi. 10.1111/1471-0307.12041
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- Article
Animal Feed Contamination Effects on Livestock and Food Safety (2010).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 302, doi. 10.1111/1471-0307.12012
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An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 207, doi. 10.1111/1471-0307.12023
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- Article
Engineering Aspects of Milk and Dairy Products (2009).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 304, doi. 10.1111/1471-0307.12034
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Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physicochemical and sensory properties.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 286, doi. 10.1111/1471-0307.12005
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Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 264, doi. 10.1111/1471-0307.12016
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- Article
Improved isolation of bioactive components of bovine colostrum using cross-flow microfiltration.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 175, doi. 10.1111/1471-0307.12027
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- Article
Study of the effects of spray-drying on the functionality of probiotic lactobacilli.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 155, doi. 10.1111/1471-0307.12038
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- Article
Immunomodulatory and antioxidative potential of herb ( Pueraria tuberosa) in mice using milk as the carrier.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 202, doi. 10.1111/1471-0307.12011
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- Article
Characterisation of mozzarella cheese curd by means of capillary rheometry.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 231, doi. 10.1111/1471-0307.12022
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- Article
Antibacterial activity of zinc oxide nanoparticle suspensions on food-borne pathogens.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 291, doi. 10.1111/1471-0307.12015
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Antibiotic susceptibility patterns of Enterococcus strains isolated from Turkish Tulum cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 236, doi. 10.1111/1471-0307.12014
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The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 220, doi. 10.1111/1471-0307.12036
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Emerging Food Packaging Technologies (2012).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 301, doi. 10.1111/1471-0307.12026
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The physicochemical and microbiological quality of the Sudanese yoghurt Mish produced by traditional and modernised methods.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 273, doi. 10.1111/1471-0307.12010
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The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 170, doi. 10.1111/1471-0307.12021
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Handbook of Herbs and Spices (2012).
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 303, doi. 10.1111/1471-0307.12019
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The effect of using nonchlorine products for cleaning and sanitising milking equipment on bacterial numbers and residues in milk.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 182, doi. 10.1111/1471-0307.12037
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Occurrence of endosulphan residues in dairy milk in plains of Uttarakhand, India: Short communication.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 189, doi. 10.1111/1471-0307.12007
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Relationship between gastrointestinal tolerance and exopolysaccharide production of propionibacteria strains under different pH and bile conditions.
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- International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 194, doi. 10.1111/1471-0307.12029
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