Works matching IS 1364727X AND DT 2021 AND VI 74 AND IP 1

Results: 24

Sodium hexametaphosphate's impact on hydrodynamic parameters of milk fat globule membrane.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 63, doi. 10.1111/1471-0307.12733

By:

Ali, Fatma;
Tian, Kangming;
Liu, Xuhui;
Atehli, Dima;
Wang, Jianming

Publication type:

Article

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 181, doi. 10.1111/1471-0307.12750

By:

Pandule, Vishal S;
Sharma, Monika;
HC, Devaraja;
B, Surendra Nath

Publication type:

Article

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 215, doi. 10.1111/1471-0307.12749

By:

Eisenstecken, Daniela;
Stanstrup, Jan;
Robatscher, Peter;
Huck, Christian W.;
Oberhuber, Michael

Publication type:

Article

Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 128, doi. 10.1111/1471-0307.12738

By:

Nag, Arup;
Waterland, Mark;
Singh, Harjinder

Publication type:

Article

Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 202, doi. 10.1111/1471-0307.12752

By:

García‐Gómez, Belén;
Vázquez‐Odériz, Mª Lourdes;
Muñoz‐Ferreiro, Nieves;
Romero‐Rodríguez, Mª Ángeles;
Vázquez, Manuel

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2021, v. 74, n. 1, p. i, doi. 10.1111/1471-0307.12718
Publication type:: Article

A dynamic decision support model for the seasonal transportation of raw milk.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 32, doi. 10.1111/1471-0307.12748

By:

O'Callaghan, Sean;
O'Connor, Declan;
Goulding, David

Publication type:

Article

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 225, doi. 10.1111/1471-0307.12747

By:

Cais‐Sokolińska, Dorota;
Kaczyński, Łukasz K;
Bierzuńska, Paulina;
Skotarczak, Ewa;
Dobek, Anita

Publication type:

Article

Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 118, doi. 10.1111/1471-0307.12746

By:

Ajlouni, Said;
Ranadheera, Chaminda Senaka;
Chua, Ee Ling

Publication type:

Article

A critical review on metabolomic analysis of milk and milk products.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 17, doi. 10.1111/1471-0307.12745

By:

Sen, Chandrakanta;
Ray, Pinaki Ranjan;
Bhattacharyya, Mahasweta

Publication type:

Article

Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 75, doi. 10.1111/1471-0307.12744

By:

Pretorius, Chané;
Buys, Elna Maria

Publication type:

Article

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 161, doi. 10.1111/1471-0307.12742

By:

Ghaderi‐Ghahfarokhi, Maryam;
Yousefvand, Amin;
Ahmadi Gavlighi, Hassan;
Zarei, Mehdi

Publication type:

Article

Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 148, doi. 10.1111/1471-0307.12741

By:

Ozcan, Tulay;
Ozdemir, Tugce;
Avci, Halil Riza

Publication type:

Article

Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 139, doi. 10.1111/1471-0307.12740

By:

Brodziak, Aneta;
Król, Jolanta;
Litwińczuk, Zygmunt;
Florek, Mariusz

Publication type:

Article

Development and evaluation of a processing sector model for butter manufacture using a mass balance technique at two dairy processing sites.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 192, doi. 10.1111/1471-0307.12737

By:

Parmar, Puneet;
Lopez‐Villalobos, Nicolas;
Tobin, John T;
Murphy, Eoin;
Crowley, Shane V;
Kelly, Alan L;
Shalloo, Laurence

Publication type:

Article

Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 246, doi. 10.1111/1471-0307.12736

By:

Rasouli Pirouzian, Haniyeh;
Alakas, Elif;
Cayir, Merve;
Yakisik, Elif;
Toker, Omer Said;
Kaya, Şevin;
Tanyeri, Ozan

Publication type:

Article

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 170, doi. 10.1111/1471-0307.12735

By:

Pena, Fabíola L;
Souza, Mariana C;
Valle, Maria Carolina P R;
Bezerra, Rosangela M N;
Rostagno, Maurício A;
Antunes, Adriane E C

Publication type:

Article

Near‐infrared spectroscopy and data analysis for predicting milk powder quality attributes.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 235, doi. 10.1111/1471-0307.12734

By:

Khan, Asma;
Munir, Muhammad Tajammal;
Yu, Wei;
Young, Brent R.

Publication type:

Article

Functional role of bioactive peptides with special reference to cheeses.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 1, doi. 10.1111/1471-0307.12732

By:

Rafiq, Saima;
Gulzar, Nabila;
Sameen, Aysha;
Huma, Nuzhat;
Hayat, Imran;
Ijaz, Raina

Publication type:

Article

Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 84, doi. 10.1111/1471-0307.12731

By:

Nyuydze, Collette;
Martínez‐Monteagudo, Sergio I

Publication type:

Article

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.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 107, doi. 10.1111/1471-0307.12729

By:

A. Chaves, Matheus;
Franckin, Vinicius;
Sinigaglia‐Coimbra, Rita;
Pinho, Samantha C.

Publication type:

Article

Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 95, doi. 10.1111/1471-0307.12727

By:

Molaee Parvarei, Mitra;
Fazeli, Mohammad R.;
Mortazavian, Amir M.;
Sarem Nezhad, Solmaz;
Mortazavi, Seyed Ali

Publication type:

Article

Invitro digestion and absorption efficiency of homogenised milk lipids.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 52, doi. 10.1111/1471-0307.12723

By:

Agiral, Seyma;
Ozturkoglu Budak, Sebnem;
Ilbasmis Tamer, Sibel;
Ozer, Barbaros;
Yazihan, Nuray

Publication type:

Article

Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 44, doi. 10.1111/1471-0307.12713

By:

Kumar, Sathish M H;
Sabikhi, Latha;
Lamba, Heena

Publication type:

Article