Works matching IS 1364727X AND DT 2019 AND VI 72 AND IP 2

Results: 19

Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 183, doi. 10.1111/1471-0307.12579

By:

Esmaeilnejad Moghadam, Behnam;
Keivaninahr, Fatemeh;
Fouladi, Masoumeh;
Rezaei Mokarram, Reza;
Nazemi, Aylar

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 2, p. i, doi. 10.1111/1471-0307.12546
Publication type:: Article

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 266, doi. 10.1111/1471-0307.12581

By:

Aguilar‐Raymundo, Victoria Guadalupe;
Vélez‐Ruiz, Jorge Fernando

Publication type:

Article

Functional and textural properties of vegetable‐fibre enriched yoghurt.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 199, doi. 10.1111/1471-0307.12566

By:

Yildiz, Eda;
Ozcan, Tulay

Publication type:

Article

Formation of dairy fouling deposits on food contact surfaces.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 257, doi. 10.1111/1471-0307.12580

By:

Fysun, Olga;
Kern, Heike;
Wilke, Bernd;
Langowski, Horst‐Christian

Publication type:

Article

Obituary: Patrick (Pat) O'Connell (1947–2018).

Published in:: 2019
Publication type:: Obituary

Obituary: Dr Harold Burton (1923–2018).

Published in:: 2019
Publication type:: Obituary

Spores in dairy – new insights in detection, enumeration and risk assessment.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 303, doi. 10.1111/1471-0307.12586

By:

Eijlander, Robyn T;
van Hekezen, Rina;
Bienvenue, Annie;
Girard, Victoria;
Hoornstra, Erik;
Johnson, Nicholas B;
Meyer, Rolf;
Wagendorp, Arjen;
Walker, Donald C;
Wells‐Bennik, Marjon H J

Publication type:

Article

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 295, doi. 10.1111/1471-0307.12585

By:

Dang, Bich Phuong;
Wolfschoon Pombo, Alan F;
Kulozik, Ulrich

Publication type:

Article

Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 287, doi. 10.1111/1471-0307.12584

By:

Tabla, Rafael;
Molina, Felipe;
Rebollo, José E.;
Roa, Isidro

Publication type:

Article

A fast micromethod for the estimation of nisin activity in a soft cheese.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 282, doi. 10.1111/1471-0307.12583

By:

Oros‐Flores, Zuleyka S;
García‐Almendárez, Blanca E;
Barboza‐Corona, José E;
Salcedo‐Hernández, Rubén

Publication type:

Article

Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporus.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 275, doi. 10.1111/1471-0307.12582

By:

Lim, Hyun‐Woo;
Kim, Dong‐Hyeon;
Jeong, Dana;
Kang, Il‐Byeong;
Kim, Hyunsook;
Seo, Kun‐Ho

Publication type:

Article

Instructions for Authors.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 320, doi. 10.1111/1471-0307.12545
Publication type:: Article

A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 248, doi. 10.1111/1471-0307.12578

By:

Assaf, Jean Claude;
Khoury, André El;
Chokr, Ali;
Louka, Nicolas;
Atoui, Ali

Publication type:

Article

Probiotic monocultures in fermented goat milk beverages – sensory quality of final product.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 240, doi. 10.1111/1471-0307.12576

By:

Mituniewicz–Małek, Anna;
Zielińska, Dorota;
Ziarno, Małgorzata

Publication type:

Article

Iron fortification of reduced‐fat bioyoghurt containing either short‐ or long‐chain inulin.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 229, doi. 10.1111/1471-0307.12575

By:

Dabour, Nassra;
Dyab, Noha;
Kheadr, Ehab

Publication type:

Article

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 218, doi. 10.1111/1471-0307.12574

By:

Tomar, Oktay

Publication type:

Article

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 169, doi. 10.1111/1471-0307.12572

By:

Ali, Abdelmoneim H

Publication type:

Article

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 208, doi. 10.1111/1471-0307.12569

By:

Gaglio, Raimondo;
Gentile, Carla;
Bonanno, Adriana;
Vintaloro, Lucia;
Perrone, Anna;
Mazza, Francesca;
Barbaccia, Pietro;
Settanni, Luca;
Di Grigoli, Antonino

Publication type:

Article