Works matching IS 1364727X AND DT 2021 AND VI 74 AND IP 2

Results: 21

A comparative study of the antibacterial properties of milk from different domestic animals.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 425, doi. 10.1111/1471-0307.12757

By:

Ebrahimi, Alireza;
Moosavy, Mir‐Hassan;
Khatibi, Seyed Amin;
Barabadi, Zahra;
Hajibemani, Abolfazl

Publication type:

Article

Cover Image.

Published in:: International Journal of Dairy Technology, 2021, v. 74, n. 2, p. i, doi. 10.1111/1471-0307.12785
Publication type:: Article

The British Mastitis Conference 2020 – A one‐day virtual conference, jointly organised by The Dairy Group and the University of Nottingham.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 435, doi. 10.1111/1471-0307.12773

By:

Sumner, John

Publication type:

Article

Occurrence of aflatoxin M<sub>1</sub> in milk and Minas Frescal cheese manufactured in Brazilian dairy plants.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 431, doi. 10.1111/1471-0307.12772

By:

Gonçalves, Bruna L;
Ulliana, Rômulo D;
Ramos, Gustavo L P A;
Cruz, Adriano G;
Oliveira, Carlos A F;
Kamimura, Eliana S;
Corassin, Carlos H

Publication type:

Article

Comparative evaluation of the protective effects of cow, buffalo and goat milk in glucocorticoid‐induced bone alterations in mice.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 316, doi. 10.1111/1471-0307.12770

By:

Kumar, Rohit;
Mada, Sanusi Bello;
Reddi, Srinu;
Kaur, Taruneet;
Kapila, Rajeev;
Kapila, Suman

Publication type:

Article

Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 344, doi. 10.1111/1471-0307.12769

By:

Benchikh, Yassine;
Sahli, Sana;
Alleg, Moussa;
Mohellebi, Nassima;
Gagaoua, Mohammed

Publication type:

Article

A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 352, doi. 10.1111/1471-0307.12768

By:

Pathania, Parul;
Sharma, Vivek;
Rao, Priyanka Singh;
Arora, Sumit;
Panjagari, Narender Raju

Publication type:

Article

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 393, doi. 10.1111/1471-0307.12767

By:

Silva, Larissa K R;
Jesus, Josane C;
Onelli, Rebeca R V;
Conceição, Daniele G;
Santos, Leandro S;
Ferrão, Sibelli P B

Publication type:

Article

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 307, doi. 10.1111/1471-0307.12766

By:

Thaiwong, Numphon;
Thaiudom, Siwatt

Publication type:

Article

Concentrations of toxic elements (As, Cd, Hg and Pb) in cow milk: A review of the recent scientific literature.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 277, doi. 10.1111/1471-0307.12764

By:

Domingo, Jose L.

Publication type:

Article

Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 414, doi. 10.1111/1471-0307.12763

By:

Sert, Durmuş;
Üçok, Gamze;
Kara, Ümmügülsüm;
Mercan, EMİN

Publication type:

Article

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 262, doi. 10.1111/1471-0307.12762

By:

Vargas, Maryella Osório;
Prestes, Amanda Alves;
Miotto, Marília;
Prudêncio, Elane Schwinden

Publication type:

Article

Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 332, doi. 10.1111/1471-0307.12761

By:

Kenari, Reza Esmaeilzadeh;
Razavi, Razie

Publication type:

Article

The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 297, doi. 10.1111/1471-0307.12760

By:

Beltrán‐Espinoza, Jesús A;
Domínguez‐Lujan, Berenice;
Gutiérrez‐Méndez, Néstor;
Chávez‐Garay, Dely R;
Nájera‐Domínguez, Carolina;
Leal‐Ramos, Martha Y

Publication type:

Article

Microbial community dynamics of fermented kefir beverages changes over time.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 324, doi. 10.1111/1471-0307.12759

By:

de Almeida Brasiel, Poliana Guiomar;
Dutra Medeiros, Julliane;
Barbosa Ferreira Machado, Alessandra;
Schuchter Ferreira, Maíra;
Gouveia Peluzio, Maria do Carmo;
Potente Dutra Luquetti, Sheila Cristina

Publication type:

Article

The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 404, doi. 10.1111/1471-0307.12758

By:

Finnegan, Eoin W;
Mahomud, Md. Sultan;
Murphy, Eoin G;
O'Mahony, James A

Publication type:

Article

SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 383, doi. 10.1111/1471-0307.12756

By:

Cozzolino, Rosaria;
Martignetti, Antonella;
De Giulio, Beatrice;
Malorni, Livia;
Addeo, Francesco;
Picariello, Gianluca

Publication type:

Article

Application of LC‐HRMS identified marker peptides in an LC‐MS/MS method for detection and quantification of heat‐resistant proteolytic activity in raw milk.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 286, doi. 10.1111/1471-0307.12754

By:

Verhegghe, Marijke;
De Block, Jan;
Heyndrickx, Marc;
Van Coillie, Els;
Van Poucke, Christof;
Duquenne, Barbara

Publication type:

Article

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 371, doi. 10.1111/1471-0307.12753

By:

Los, Paulo Ricardo;
Simões, Deise Rosana Silva;
Benvenutti, Laís;
Zielinski, Acácio Antonio Ferreira;
Alberti, Aline;
Nogueira, Alessandro

Publication type:

Article

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 359, doi. 10.1111/1471-0307.12751

By:

Méndez‐Romero, José I;
Reyes‐Díaz, Ricardo;
Santiago‐López, Lourdes;
Hernández‐Mendoza, Adrian;
Vallejo‐Cordoba, Belinda;
Sayago‐Ayerdi, Sonia G;
Gómez‐Gil, Bruno;
González‐Córdova, Aarón F

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 259, doi. 10.1111/1471-0307.12719
Publication type:: Article