Works matching IS 1364727X AND DT 2024 AND VI 77 AND IP 1

Results: 25

Physicochemical quality characteristics of foremilk and hindmilk from native and crossbred dairy goats in a semi‐intensive production system.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 254, doi. 10.1111/1471-0307.13015

By:

Erduran, Hakan

Publication type:

Article

Production of DPP‐IV inhibitory peptides‐rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in vitro assay.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 94, doi. 10.1111/1471-0307.13032

By:

Sonarthi, Harshita;
Kumar M H, Sathish;
Rajani, Champalli S;
Sharma, Ankur;
Kumaresan, Arumugam;
Sabikhi, Latha

Publication type:

Article

Measuring insoluble calcium content in curds during cheesemaking.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 156, doi. 10.1111/1471-0307.13016

By:

Swaminathan, Aakash Varsha;
Lillevang, Søren K;
Lucey, John A

Publication type:

Article

The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 105, doi. 10.1111/1471-0307.13013

By:

Tavşanlı, Hakan;
Güner, Tevhide Elif;
Altundal, Berfin;
Ektik, Nisanur;
İlhak, Osman İrfan

Publication type:

Article

Chlorinated water as a source of chlorate contamination in farm bulk milk.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 50, doi. 10.1111/1471-0307.13012

By:

Twomey, Lorna;
Furey, Ambrose;
O'Brien, Bernadette;
Beresford, Tom;
Gleeson, David

Publication type:

Article

The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 3, doi. 10.1111/1471-0307.13056

By:

Edwards, Nick

Publication type:

Article

Journal News and Editor's Choice Article for February 2024.

Published in:

2024

By:

Mullan, Michael

Publication type:

Proceeding

Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 246, doi. 10.1111/1471-0307.13033

By:

Parmar, Pankajkumar T.;
Singh, Ashish K.

Publication type:

Article

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 35, doi. 10.1111/1471-0307.13009

By:

Kayihura, Joseph F

Publication type:

Article

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 224, doi. 10.1111/1471-0307.13031

By:

Datir, Rupesh Prabhudas;
Ravindra, Menon Rekha;
Manjunatha, M.;
Sharma, Monika

Publication type:

Article

Preparation and evaluation of goat cream cheese analogue for phenylketonuria.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 212, doi. 10.1111/1471-0307.13030

By:

Soleimani, Ahmad;
Maghsoudlou, Yahya;
Khomeiri, Morteza;
Sadeghi‐Mahonak, Ali Reza

Publication type:

Article

Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 6, doi. 10.1111/1471-0307.13029

By:

Carvalho, Michelle M;
Cangussu, Alex Sander;
de Sousa Brito, Hélio;
da Silva, Norma Machado;
Matioli, André L;
Oliveira, Eugênio E;
Fortes Ferreira, Célia L L;
Fontan, Gabrielle C R;
De Dea Lindner, Juliano

Publication type:

Article

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 262, doi. 10.1111/1471-0307.13028

By:

Li, Hongbo;
Zhang, Shuhua;
Chen, Hui;
Yang, Lin;
Li, Jiayi;
Liu, Xiaohui;
Luo, Zhigang;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 114, doi. 10.1111/1471-0307.13027

By:

Qi, Fuling;
Zhu, Jiayi;
Li, Mengyang;
Ren, Jing;
Hu, Yingxi;
Sun, Qingshen

Publication type:

Article

Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 132, doi. 10.1111/1471-0307.13026

By:

Zhang, Shuhua;
Zheng, Yao;
Wu, Zhengyan;
Zhang, Yuanyuan;
Liu, Xiaohui;
Luo, Zhigang;
Li, Hongjuan;
Li, Hongbo;
Yu, Jinghua

Publication type:

Article

Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 183, doi. 10.1111/1471-0307.13025

By:

Tan, Sait;
Demir, Pelin;
Arslan, Ali

Publication type:

Article

Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 81, doi. 10.1111/1471-0307.13024

By:

Xu, Cong;
Jiang, Qiuwan;
Li, Hongyu;
Jiang, Zhanmei;
Liu, Zhenmin

Publication type:

Article

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 198, doi. 10.1111/1471-0307.13023

By:

Fusieger, Andressa;
Russo, Nunziatina;
Nero, Luís Augusto;
Carvalho, Antonio Fernandes de;
Randazzo, Cinzia;
Caggia, Cinzia

Publication type:

Article

Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 59, doi. 10.1111/1471-0307.13022

By:

Iqbal, Shahid;
Zhang, Ping;
Wu, Peng;
Ge, Anlei;
Kirk, Timothy V.;
Chen, Xiao Dong

Publication type:

Article

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 165, doi. 10.1111/1471-0307.13021

By:

Zhang, Deju;
Ling, Xiaoling;
Jiang, Kai;
Zhao, Xiaorui;
Gan, Yiming

Publication type:

Article

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 71, doi. 10.1111/1471-0307.13018

By:

Kumar, Lokesh;
Brennan, Margaret;
Zheng, Haotian;
Kumar, Gaurav;
Brennan, Charles

Publication type:

Article

Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 15, doi. 10.1111/1471-0307.13017

By:

Alhaj, Omar A;
Ahmad, Leena;
Alenezi, Ahmad F;
Abodoleh, Ghaida;
Ghazzawi, Hadeel;
Trabelsi, Khaled;
Bragazzi, Nicola L;
Mehta, Bhavbhuti M;
Faye, Bernard;
Jahrami, Haitham A

Publication type:

Article

Valorisation of cheese whey for ectoine production by Halomonas neptunia.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 146, doi. 10.1111/1471-0307.13008

By:

Orhan, Furkan;
Ceyran, Ertuğrul

Publication type:

Article

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 234, doi. 10.1111/1471-0307.13007

By:

Abarquero, Daniel;
Bodelón, Raquel;
Manso, Catalina;
Rivero, Pablo;
Fresno, José María;
Tornadijo, María Eugenia

Publication type:

Article

Issue Information.

Published in:: International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 1, doi. 10.1111/1471-0307.12966
Publication type:: Article

Works matching IS 1364727X AND DT 2024 AND VI 77 AND IP 1

Physicochemical quality characteristics of foremilk and hindmilk from native and crossbred dairy goats in a semi‐intensive production system.

Production of DPP‐IV inhibitory peptides‐rich beta casein hydrolysates from milk of Gir (Bos indicus) cow and their evaluation for potential antidiabetic effect through in vitro assay.

Measuring insoluble calcium content in curds during cheesemaking.

The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk.

Chlorinated water as a source of chlorate contamination in farm bulk milk.

The Society of Dairy Technology awards the Gold Medal to Dr W Michael A Mullan.

Journal News and Editor's Choice Article for February 2024.

Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating.

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review.

Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser.

Preparation and evaluation of goat cream cheese analogue for phenylketonuria.

Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice.

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Preparation of W/O/W Lactiplantibacillus plantarumL<sub>3</sub> microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems.

Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates.

Determination of Bisphenol a (BPA) migration in Şavak brine cheese stored in polyethylene terephthalate (PET) packaging by HPLC method.

Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex.

Emulsifying salts and P<sub>2</sub>O<sub>5</sub> content as promising strategies to control Bacillus cereus growth during storage of processed cheese.

Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion.

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing.

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties.

Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression.

Valorisation of cheese whey for ectoine production by Halomonas neptunia.

Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese.

Issue Information.