Works matching IS 1364727X AND DT 2019 AND VI 72 AND IP 4

Results: 22

Hypolipidaemic effects of synbiotic yoghurt in rabbits.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 545, doi. 10.1111/1471-0307.12618

By:

Sarfraz, Farkhandah;
Farooq, Umar;
Shafi, Afshan;
Hayat, Zafar;
Akram, Kashif;
Rehman, Hafeez‐Ur

Publication type:

Article

Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 626, doi. 10.1111/1471-0307.12623

By:

Mares‐Mares, Everardo;
Barboza‐Corona, José E;
Sosa‐Morales, María Elena;
Gutiérrez‐Chávez, Abner J;
Gutiérrez‐Vargas, Santiago;
León‐Galván, Ma Fabiola

Publication type:

Article

Corrigendum.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 651, doi. 10.1111/1471-0307.12634
Publication type:: Article

Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 569, doi. 10.1111/1471-0307.12627

By:

Bocharova, Oksana

Publication type:

Article

Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 633, doi. 10.1111/1471-0307.12624

By:

Gurditta, Harsh;
Patel, Ashok A;
Arora, Shalini

Publication type:

Article

Self‐segmenting of rennet‐induced milk gel in cheesemaking tank.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 591, doi. 10.1111/1471-0307.12650

By:

Smykov, Igor T

Publication type:

Article

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 585, doi. 10.1111/1471-0307.12649

By:

Judacewski, Priscila;
Los, Paulo Ricardo;
Lima, Larissa Siqueira;
Alberti, Aline;
Zielinski, Acácio Antonio Ferreira;
Nogueira, Alessandro

Publication type:

Article

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 559, doi. 10.1111/1471-0307.12621

By:

Santos, Widson Michael;
Nobre, Michelangela Suelleny;
Cavalcanti, Mônica Tejo;
dos Santos, Karina Maria Olbrich;
Salles, Hévila Oliveira;
Alonso Buriti, Flávia Carolina

Publication type:

Article

Synthesis and characterisation of a selective adsorbent based on the molecularly imprinted polymer for the removal of cloxacillin antibiotic residue from milk.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 505, doi. 10.1111/1471-0307.12620

By:

Jafari, Saeid;
Dehghani, Mohammad;
Nasirizadeh, Navid;
Baghersad, Mohammad Hadi

Publication type:

Article

Bile salt deconjugation activity of Propionibacterium strains and their cholesterol co‐precipitation abilities.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 551, doi. 10.1111/1471-0307.12619

By:

Onal Darilmaz, Derya;
Beyatli, Yavuz

Publication type:

Article

Selection and analysis of bacteriophage‐insensitive mutants of Streptococcus thermophilus isolated in Ukraine.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 515, doi. 10.1111/1471-0307.12607

By:

Naumenko, Oksana;
Skrypkina, Inessa;
Zhukova, Yaroslava;
Vakulenko, Mykola;
Kigel, Natalia

Publication type:

Article

Impact of nonthermal processing on different milk enzymes.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 481, doi. 10.1111/1471-0307.12622

By:

Ahmad, Talha;
Butt, Muhammad Zubair;
Aadil, Rana Muhammad;
Inam‐ur‐Raheem, Muhammad;
Abdullah;
Bekhit, Alaa El‐Din;
Guimarães, Jonas T;
Balthazar, Celso F;
Rocha, Ramom S;
Esmerino, Erick A;
Freitas, Mônica Q;
Silva, Márcia C;
Sameen, Aysha;
Cruz, Adriano G

Publication type:

Article

Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 617, doi. 10.1111/1471-0307.12615

By:

Kumar, Ranjan;
Mishra, Diwakar;
Sutariya, Harinkumar;
Chaudhary, Madhabhai B;
Rao, Kulkarni J

Publication type:

Article

The use of buttermilk as a raw material for cheese production.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 610, doi. 10.1111/1471-0307.12614

By:

Skryplonek, Katarzyna;
Dmytrów, Izabela;
Mituniewicz‐Małek, Anna

Publication type:

Article

Occurrence of major and trace elements in powdered milk from Argentina.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 643, doi. 10.1111/1471-0307.12611

By:

Arellano, Flavia E;
Braeuer, Simone;
Fernández Cirelli, Alicia;
Goessler, Walter;
Pérez Carrera, Alejo L

Publication type:

Article

A traditional cheese from Greece to Turkey: Armola.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 601, doi. 10.1111/1471-0307.12610

By:

Yoldaş, Melisa;
Kınık, Özer;
Akan, Ecem;
Yerlikaya, Oktay

Publication type:

Article

Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 536, doi. 10.1111/1471-0307.12616

By:

Liu, Wenwen;
Zhang, Meimei;
Xie, Jie;
Wang, Hongwei;
Zhao, Xin;
Chen, Bingcan;
Suo, Huayi

Publication type:

Article

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase<sup>®</sup>.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 573, doi. 10.1111/1471-0307.12606

By:

Eberhardt, Agustina;
López, Emilse C;
Ceruti, Roberto J;
Marino, Fernanda;
Mammarella, Enrique J;
Manzo, Ricardo M;
Sihufe, Guillermo A

Publication type:

Article

Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 496, doi. 10.1111/1471-0307.12604

By:

Ali, Fatma;
Wang, Jianming;
Ullah, Niamat

Publication type:

Article

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 524, doi. 10.1111/1471-0307.12600

By:

Chetachukwu, Adegoke Samuel;
Thongraung, Chakree;
Yupanqui, Chutha Takahashi

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 4, p. i, doi. 10.1111/1471-0307.12544
Publication type:: Article

Instructions for Authors.

Published in:: International Journal of Dairy Technology, 2019, v. 72, n. 4, p. 652, doi. 10.1111/1471-0307.12549
Publication type:: Article