Structure of milk and milk products – A need of present era.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 627, doi. 10.1111/1471-0307.12824
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- Publication type:
- Article
Works matching IS 1364727X AND DT 2021 AND VI 74 AND IP 4
Results: 21
1
2
The World Dairy Situation (2020).
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 778, doi. 10.1111/1471-0307.12804
- Publication type:
- Article
3
Effect of size fractionation of a raw bentonite on the excretion rate of aflatoxin M<sub>1</sub> in milk from dairy cows fed with aflatoxin B<sub>1</sub>.
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- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 709, doi. 10.1111/1471-0307.12808
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- Article
4
Editorial.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 613, doi. 10.1111/1471-0307.12825
- Publication type:
- Article
5
Cheese: Advances in understanding the cheese matrix and its influence on structure–function relationships, metabolic activity of entrapped microbiota, health properties and maturation characteristics.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 655, doi. 10.1111/1471-0307.12822
- Publication type:
- Article
6
Novel alternatives to traditional thermal processing.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 614, doi. 10.1111/1471-0307.12823
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- Article
7
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 768, doi. 10.1111/1471-0307.12807
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- Publication type:
- Article
8
The measurement and health risk assessment of polychlorinated biphenyls in butter samples using the QuEChERS/GC‐MS method.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 737, doi. 10.1111/1471-0307.12805
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- Publication type:
- Article
9
Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry.
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- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 759, doi. 10.1111/1471-0307.12806
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- Publication type:
- Article
10
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 723, doi. 10.1111/1471-0307.12803
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- Publication type:
- Article
11
Characterisation of probiotic properties of yeast strains isolated from kefir samples.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 715, doi. 10.1111/1471-0307.12802
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- Article
12
Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide.
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- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 641, doi. 10.1111/1471-0307.12801
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- Publication type:
- Article
13
Recreating pink defect in cheese with different strains of Thermus bacteria.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 700, doi. 10.1111/1471-0307.12800
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- Publication type:
- Article
14
Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 689, doi. 10.1111/1471-0307.12799
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- Article
15
The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 747, doi. 10.1111/1471-0307.12796
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- Article
16
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 681, doi. 10.1111/1471-0307.12784
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- Publication type:
- Article
17
Studies on fatty acid profile and microstructure of butter, dairy fat spreads and blended spreads produced in Russia.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 629, doi. 10.1111/1471-0307.12780
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- Publication type:
- Article
18
Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 671, doi. 10.1111/1471-0307.12765
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- Publication type:
- Article
19
Cold plasma an emerging nonthermal technology for milk and milk products: A review.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 615, doi. 10.1111/1471-0307.12771
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- Publication type:
- Article
20
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 656, doi. 10.1111/1471-0307.12755
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- Article
21
Issue Information.
- Published in:
- International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 611, doi. 10.1111/1471-0307.12721
- Publication type:
- Article