Works matching IS 1364727X AND DT 2022 AND VI 75 AND IP 3

Results: 23

Editor's choice article.

Published in:: International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 477, doi. 10.1111/1471-0307.12896
Publication type:: Article

Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 710, doi. 10.1111/1471-0307.12883

By:

Neokleous, Ioanna;
Tarapata, Justyna;
Papademas, Photis

Publication type:

Article

Encapsulation of dipeptidyl peptidase‐IV inhibitory peptides from alpha‐lactalbumin extracted from milk of Gir cows – A Bos indicus species.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 575, doi. 10.1111/1471-0307.12882

By:

Patange, Swapnil Ramrao;
Sabikhi, Latha;
Shelke, Prashant Ashok;
Rathod, Nilesh;
Shaik, Abdul Hussain;
Khetra, Yogesh;
Kumar M H, Sathish

Publication type:

Article

Machine learning methods for the prediction of milk fatty acid content.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 553, doi. 10.1111/1471-0307.12877

By:

Petrini, Juliana;
Salgado, Ricardo Menezes;
Rodriguez, Mary Ana Petersen;
Machado, Paulo Fernando;
Mourão, Gerson Barreto

Publication type:

Article

The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 690, doi. 10.1111/1471-0307.12876

By:

Bista, Archana;
Murphy, Eoin G;
O'Donnell, Colm P;
O'Shea, Norah

Publication type:

Article

Milk permeate medium for the production of selenium nanoparticles by lactic acid bacteria.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 603, doi. 10.1111/1471-0307.12875

By:

Zommara, Mohsen;
Omran, Mayada;
Ghanimah, Mohamed

Publication type:

Article

Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 668, doi. 10.1111/1471-0307.12867

By:

ALQtaishat, Nour;
Saleh, Mohammed;
Al‐Ismail, Khalid;
Abu Ghoush, Mahmoud

Publication type:

Article

Aflatoxin‐M1 contamination in cheese of six countries in the West Asia region: A systematic review and meta‐analysis.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 653, doi. 10.1111/1471-0307.12866

By:

Mohammadi, Salman;
Keshavarzi, Majid;
Kazemi, Asma;
Rahmdel, Samane;
Nouri, Mehran;
Rastegar, Ayoob;
Ghaffarian‐Bahraman, Ali

Publication type:

Article

Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 563, doi. 10.1111/1471-0307.12874

By:

Vasava, Hardik;
Singh, Richa;
Yadav, Tanushree

Publication type:

Article

Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 679, doi. 10.1111/1471-0307.12871

By:

Kůrová, Vendula;
Salek, Richardos Nikolaos;
Černíková, Michaela;
Lorencová, Eva;
Zalešáková, Ludmila;
Buňka, František

Publication type:

Article

Dipeptidyl peptidase‐IV inhibitory potential of alpha‐lactalbumin extracted from milk of Gir cows: A Bos indicus species.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 527, doi. 10.1111/1471-0307.12868

By:

Kumar, Ashok;
Kumar M H, Sathish;
C S, Rajani;
Sabikhi, Latha;
Naik N, Laxmana

Publication type:

Article

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 643, doi. 10.1111/1471-0307.12865

By:

Alinovi, Marcello;
Tidona, Flavio;
Monti, Lucia;
Francolino, Salvatore;
Brusa, Gianluca;
Ghiglietti, Roberta;
Locci, Francesco;
Giraffa, Giorgio

Publication type:

Article

Application of lactobionic acid in ice cream production.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 701, doi. 10.1111/1471-0307.12873

By:

Zagorska, Jelena;
Paeglite, Ieva;
Galoburda, Ruta

Publication type:

Article

Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase<sup>®</sup> whey protein hydrolysates using fractionation strategies.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 538, doi. 10.1111/1471-0307.12872

By:

López, Emilse C;
Eberhardt, Agustina;
Marino, Fernanda;
Mammarella, Enrique J;
Sihufe, Guillermo A;
Manzo, Ricardo M

Publication type:

Article

Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (Melaleuca alternifolia) and garlic (Allium sativum) essential oils for Edam cheese coating.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 611, doi. 10.1111/1471-0307.12858

By:

Tamošaitis, Almantas;
JaruševičienĖ, AušrinĖ;
StrykaitĖ, Monika;
Damašius, Jonas

Publication type:

Article

Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 588, doi. 10.1111/1471-0307.12864

By:

Mgomi, Fedrick C;
Yuan, Lei;
Wang, Yang;
Rao, Sheng‐Qi;
Yang, Zhen‐Quan

Publication type:

Article

Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 630, doi. 10.1111/1471-0307.12862

By:

Diezhandino, Isabel;
Fernández, Domingo;
Combarros‐Fuertes, Patricia;
Renes, Erica;
Fresno, José María;
Tornadijo, María Eugenia

Publication type:

Article

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 513, doi. 10.1111/1471-0307.12861

By:

Wu, Feiyang;
Chen, Fang;
Pu, Yizhen;
Qian, Fang;
Leng, Youbin;
Mu, Guangqing;
Zhu, Xuemei

Publication type:

Article

Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 479, doi. 10.1111/1471-0307.12860

By:

Reitmaier, Michael;
Kulozik, Ulrich

Publication type:

Article

Application of infrared spectroscopic techniques to cheese authentication: A review.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 490, doi. 10.1111/1471-0307.12859

By:

Silva, Larissa K R;
Santos, Leandro S;
Ferrão, Sibelli P B

Publication type:

Article

Effect of chymosin‐induced hydrolysis of α<sub>S1</sub>‐casein on the tribological behaviour of brine‐salted semihard cheeses.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 717, doi. 10.1111/1471-0307.12863

By:

Lamichhane, Prabin;
Sharma, Prateek;
Kelly, Alan L;
Sheehan, Jeremiah J

Publication type:

Article

Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 619, doi. 10.1111/1471-0307.12847

By:

Dopazo, Victor;
Luz, Carlos;
Calpe, Jorge;
Vila‐Donat, Pilar;
Rodríguez, Lorena;
Meca, Giuseppe

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 475, doi. 10.1111/1471-0307.12793
Publication type:: Article