Works matching IS 1364727X AND DT 2021 AND VI 74 AND IP 1
Results: 24
A critical review on metabolomic analysis of milk and milk products.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 17, doi. 10.1111/1471-0307.12745
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 202, doi. 10.1111/1471-0307.12752
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Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 215, doi. 10.1111/1471-0307.12749
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A dynamic decision support model for the seasonal transportation of raw milk.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 32, doi. 10.1111/1471-0307.12748
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Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 225, doi. 10.1111/1471-0307.12747
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Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 118, doi. 10.1111/1471-0307.12746
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Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 181, doi. 10.1111/1471-0307.12750
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Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 75, doi. 10.1111/1471-0307.12744
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The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 161, doi. 10.1111/1471-0307.12742
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Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 148, doi. 10.1111/1471-0307.12741
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Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 139, doi. 10.1111/1471-0307.12740
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Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 128, doi. 10.1111/1471-0307.12738
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Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 192, doi. 10.1111/1471-0307.12737
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Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 246, doi. 10.1111/1471-0307.12736
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Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 170, doi. 10.1111/1471-0307.12735
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Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 235, doi. 10.1111/1471-0307.12734
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Sodium hexametaphosphate's impact on hydrodynamic parameters of milk fat globule membrane.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 63, doi. 10.1111/1471-0307.12733
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Functional role of bioactive peptides with special reference to cheeses.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 1, doi. 10.1111/1471-0307.12732
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Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 84, doi. 10.1111/1471-0307.12731
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Nanoliposomes coencapsulating curcumin and vitamin D<sub>3</sub> produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 107, doi. 10.1111/1471-0307.12729
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Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 95, doi. 10.1111/1471-0307.12727
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Invitro digestion and absorption efficiency of homogenised milk lipids.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 52, doi. 10.1111/1471-0307.12723
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Issue Information.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. i, doi. 10.1111/1471-0307.12718
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- Article
Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 44, doi. 10.1111/1471-0307.12713
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- Article