Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 718, doi. 10.1111/1471-0307.12717
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- Publication type:
- Article
Works matching IS 1364727X AND DT 2020 AND VI 73 AND IP 4
Results: 20
1
2
Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 667, doi. 10.1111/1471-0307.12712
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- Article
3
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 1, doi. 10.1111/1471-0307.12724
- Publication type:
- Article
4
The International Journal of Dairy Technology moves Online from February 2021.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 637, doi. 10.1111/1471-0307.12739
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- Article
5
Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 639, doi. 10.1111/1471-0307.12730
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- Publication type:
- Article
6
Development and validation of a lateral flow immunoassay for the detection of aflatoxin M1 in raw and commercialised milks.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 695, doi. 10.1111/1471-0307.12728
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- Publication type:
- Article
7
Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 674, doi. 10.1111/1471-0307.12726
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- Publication type:
- Article
8
The World Dairy Situation (2019).
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 801, doi. 10.1111/1471-0307.12722
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- Publication type:
- Article
9
The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 656, doi. 10.1111/1471-0307.12716
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- Publication type:
- Article
10
Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 771, doi. 10.1111/1471-0307.12715
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- Publication type:
- Article
11
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 726, doi. 10.1111/1471-0307.12714
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- Publication type:
- Article
12
Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 781, doi. 10.1111/1471-0307.12711
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- Publication type:
- Article
13
Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 795, doi. 10.1111/1471-0307.12710
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- Publication type:
- Article
14
Comparison of analytical methods for measuring protein content of whey protein products and investigation of influences on nitrogen conversion factors.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 790, doi. 10.1111/1471-0307.12709
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- Publication type:
- Article
15
Milk products fermented by Lactobacillus strains modulate the gut–bone axis in an ovariectomised murine model.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 743, doi. 10.1111/1471-0307.12708
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- Publication type:
- Article
16
Reduction of bisphenol A by Lactobacillus acidophilus and Lactobacillus plantarum in yoghurt.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 737, doi. 10.1111/1471-0307.12706
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- Publication type:
- Article
17
Cross‐linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba) phenolic compounds by spray drying.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 765, doi. 10.1111/1471-0307.12704
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- Publication type:
- Article
18
The effect of various pH values on foaming properties of whey protein preparations.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 683, doi. 10.1111/1471-0307.12705
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- Publication type:
- Article
19
Bone‐protective effects of Lactobacillus plantarum B719‐fermented milk product.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 706, doi. 10.1111/1471-0307.12701
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- Publication type:
- Article
20
Effect of sodium citrate on lactose crystallization in concentrated whey.
- Published in:
- International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 757, doi. 10.1111/1471-0307.12700
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- Publication type:
- Article