Works matching IS 1364727X AND DT 2016 AND VI 69 AND IP 4
Results: 18
Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 507, doi. 10.1111/1471-0307.12253
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- Article
Production and structural characterisation of dextran from an indigenous strain of Leuconostoc mesenteroides BA08 in Whey.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 520, doi. 10.1111/1471-0307.12271
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- Article
Adherence of probiotic bacteria to human colon epithelial cells and inhibitory effect against enteric pathogens - In vitro study.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 532, doi. 10.1111/1471-0307.12286
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- Article
Robust PCR-based method for quantification of bovine milk in cheeses made from caprine and ovine milk.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 540, doi. 10.1111/1471-0307.12287
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Instructions for Authors.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 614, doi. 10.1111/1471-0307.12291
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- Article
Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 550, doi. 10.1111/1471-0307.12292
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- Article
Functional properties and safety assessment of lactic acid bacteria isolated from goat colostrum for application in food fermentations.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 559, doi. 10.1111/1471-0307.12293
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- Article
Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 569, doi. 10.1111/1471-0307.12295
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- Article
Whey protein polymerisation and its applications in environmentally safe adhesives.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 481, doi. 10.1111/1471-0307.12303
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- Article
The World Dairy Situation (2014).
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 612, doi. 10.1111/1471-0307.12304
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- Article
Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 576, doi. 10.1111/1471-0307.12305
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- Article
Suitability of the milk of native breeds of cows from low-input farms for cheese production, including rennet curd texture.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 585, doi. 10.1111/1471-0307.12310
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- Article
Bacterial diversity dynamics of traditional Turkish Ezine Cheese as evaluated by PCR- DGGE and SSCP analysis.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 592, doi. 10.1111/1471-0307.12311
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- Article
Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 601, doi. 10.1111/1471-0307.12316
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- Article
Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 497, doi. 10.1111/1471-0307.12343
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- Article
Milking machine test survey of British installations: An update.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 609, doi. 10.1111/1471-0307.12345
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- Article
Probiotics- the journey continues.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 469, doi. 10.1111/1471-0307.12354
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- Article
Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions.
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- International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 489, doi. 10.1111/1471-0307.12357
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- Article