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.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 507, doi. 10.1111/1471-0307.12253

By:

Alegría, Ángel;
González, Pablo;
Delgado, Susana;
Flórez, Ana Belén;
Hernández‐Barranco, Ana María;
Rodríguez, Ana;
Mayo, Baltasar

Publication type:

Article

Production and structural characterisation of dextran from an indigenous strain of Leuconostoc mesenteroides BA08 in Whey.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 520, doi. 10.1111/1471-0307.12271

By:

Lule, Vaibhao K;
Singh, Rameshwar;
Pophaly, Sarang D;
Poonam;
Tomar, Sudhir K

Publication type:

Article

Adherence of probiotic bacteria to human colon epithelial cells and inhibitory effect against enteric pathogens - In vitro study.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 532, doi. 10.1111/1471-0307.12286

By:

Adriana, Nowak;
Ilona, Motyl;
Katarzyna, Śliżewska;
Zdzisława, Libudzisz;
Elżbieta, Klewicka

Publication type:

Article

Robust PCR-based method for quantification of bovine milk in cheeses made from caprine and ovine milk.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 540, doi. 10.1111/1471-0307.12287

By:

Klančnik, Anja;
Toplak, Nataša;
Kovač, Minka;
Ogrinc, Nives;
Jeršek, Barbara

Publication type:

Article

Instructions for Authors.

Published in:: International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 614, doi. 10.1111/1471-0307.12291
Publication type:: Article

Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 550, doi. 10.1111/1471-0307.12292

By:

Hashemi, Seyed Mohammad Bagher;
Shahidi, Fakhri;
Mortazavi, Seyed Ali;
Milani, Elnaz;
Eshaghi, Zarrin

Publication type:

Article

Functional properties and safety assessment of lactic acid bacteria isolated from goat colostrum for application in food fermentations.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 559, doi. 10.1111/1471-0307.12293

By:

Ruiz, Patricia;
Barragán, Iris;
Seseña, Susana;
Palop, María Llanos

Publication type:

Article

Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 569, doi. 10.1111/1471-0307.12295

By:

Tidona, Flavio;
Zago, Miriam;
Corredig, Milena;
Locci, Francesco;
Contarini, Giovanna;
Giraffa, Giorgio;
Carminati, Domenico

Publication type:

Article

Whey protein polymerisation and its applications in environmentally safe adhesives.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 481, doi. 10.1111/1471-0307.12303

By:

Guo, Mingruo;
Wang, Guorong

Publication type:

Article

The World Dairy Situation (2014).

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 612, doi. 10.1111/1471-0307.12304

By:

Sumner, John

Publication type:

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.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 576, doi. 10.1111/1471-0307.12305

By:

Shabani, Jahanbakhsh;
Sarfarazi, Messiah;
Mirzaei, Habibollah;
Jafari, Seid Mahdi

Publication type:

Article

Suitability of the milk of native breeds of cows from low-input farms for cheese production, including rennet curd texture.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 585, doi. 10.1111/1471-0307.12310

By:

Wolanciuk, Anna;
Barłowska, Joanna;
Litwińczuk, Zygmunt;
Florek, Mariusz

Publication type:

Article

Bacterial diversity dynamics of traditional Turkish Ezine Cheese as evaluated by PCR- DGGE and SSCP analysis.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 592, doi. 10.1111/1471-0307.12311

By:

Sofu, Aytül;
Ekinci, Fatma Yeşim

Publication type:

Article

Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 601, doi. 10.1111/1471-0307.12316

By:

Onsekizoglu Bagci, Pelin;
Gunasekaran, Sundaram

Publication type:

Article

Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 497, doi. 10.1111/1471-0307.12343

By:

Hartmann, Katja Isabel;
Reicherter, Ronny;
Hinrichs, Jörg

Publication type:

Article

Milking machine test survey of British installations: An update.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 609, doi. 10.1111/1471-0307.12345

By:

Berry, Elizabeth A;
Scrivens, Mark;
Hillerton, J Eric

Publication type:

Article

Probiotics- the journey continues.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 469, doi. 10.1111/1471-0307.12354

By:

Thomas, Linda V

Publication type:

Article

Kinetic description of heat-induced cross-linking reactions of whey protein-free casein solutions.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 4, p. 489, doi. 10.1111/1471-0307.12357

By:

Bulca, Selda;
Dumpler, Joseph;
Kulozik, Ulrich

Publication type:

Article