Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (2012).
- Published in:
- 2013
- By:
- Publication type:
- Book Review
Works matching IS 1364727X AND DT 2013 AND VI 66 AND IP 3
Results: 27
1
2
Fermentation, Effects on Food Properties (2012).
- Published in:
- 2013
- By:
- Publication type:
- Book Review
3
Bovine Genomics (2012).
- Published in:
- 2013
- By:
- Publication type:
- Book Review
4
Current Situation and Compilation of Commercially Available Screening Methods for the Detection of Inhibitors/Antibiotic Residues in Milk (2010).
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 455, doi. 10.1111/1471-0307.12033
- By:
- Publication type:
- Article
5
The World Dairy Situation (2012).
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 454, doi. 10.1111/1471-0307.12044
- By:
- Publication type:
- Article
6
Milk and Milk Products in Human Nutrition (2011).
- Published in:
- 2013
- By:
- Publication type:
- Book Review
7
Membrane Processing: Dairy and Beverage Applications (2013).
- Published in:
- 2013
- By:
- Publication type:
- Book Review
8
OUTLOOK 2012.
- Published in:
- 2013
- By:
- Publication type:
- Conference Paper/Materials
9
The effect of enriching milk-based beverages with plant sterols or stanols on the fatty acid composition of the products.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 437, doi. 10.1111/1471-0307.12068
- By:
- Publication type:
- Article
10
A preliminary study on functionality of Gundelia toumefortii L. as a new stabiliser in ice cream production.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 431, doi. 10.1111/1471-0307.12042
- By:
- Publication type:
- Article
11
Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 424, doi. 10.1111/1471-0307.12053
- By:
- Publication type:
- Article
12
The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 417, doi. 10.1111/1471-0307.12047
- By:
- Publication type:
- Article
13
The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 410, doi. 10.1111/1471-0307.12045
- By:
- Publication type:
- Article
14
Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 402, doi. 10.1111/1471-0307.12040
- By:
- Publication type:
- Article
15
Comparison of buffalo cottage cheese made from aqueous extract of Withania coagulans with commercial calf rennet.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 396, doi. 10.1111/1471-0307.12048
- By:
- Publication type:
- Article
16
Free amino acid profile during ripening of ewe'S milk cheese from the Croatian island Krk.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 390, doi. 10.1111/1471-0307.12032
- By:
- Publication type:
- Article
17
Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 382, doi. 10.1111/1471-0307.12050
- By:
- Publication type:
- Article
18
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 373, doi. 10.1111/1471-0307.12046
- By:
- Publication type:
- Article
19
Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 366, doi. 10.1111/1471-0307.12024
- By:
- Publication type:
- Article
20
Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 359, doi. 10.1111/1471-0307.12051
- By:
- Publication type:
- Article
21
Effect of electron beam irradiation on the shelf life of mozzarella cheese.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 352, doi. 10.1111/1471-0307.12056
- By:
- Publication type:
- Article
22
Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 346, doi. 10.1111/1471-0307.12049
- By:
- Publication type:
- Article
23
Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate-maltodextrin conjugate.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 333, doi. 10.1111/1471-0307.12052
- By:
- Publication type:
- Article
24
Effects of homogenisation pressures on physicochemical changes in different layers of ultra-high temperature whole milk during storage.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 325, doi. 10.1111/1471-0307.12055
- By:
- Publication type:
- Article
25
Making and justifying health claims.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 321, doi. 10.1111/1471-0307.12089
- By:
- Publication type:
- Article
26
Towards a Sustainable Dairy Sector: The underappreciated role of dairy protein in the preservation of lean tissue mass in the elderly.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 317, doi. 10.1111/1471-0307.12078
- By:
- Publication type:
- Article
27
Towards a sustainable dairy sector: Leadership in sustainable nutrition.
- Published in:
- International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 307, doi. 10.1111/1471-0307.12067
- By:
- Publication type:
- Article