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                             35 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition Meletharayil, Gopinathan H.
2016
61 C p. 107-113
7 p.
artikel
2 Addition of milk fat globule membrane as an ingredient of infant formulas for resembling the polar lipids of human milk Claumarchirant, Lorena
2016
61 C p. 228-238
11 p.
artikel
3 Antibacterial activity of papain hydrolysed camel whey and its fractions Abdel-Hamid, Mahmoud
2016
61 C p. 91-98
8 p.
artikel
4 Are packaging and presentation format key attributes for cheese consumers? Eldesouky, A.
2016
61 C p. 245-249
5 p.
artikel
5 Bacterial dynamics and functional analysis of microbial metagenomes during ripening of Dutch-type cheese Porcellato, Davide
2016
61 C p. 182-188
7 p.
artikel
6 Calendar 2016
61 C p. I-
1 p.
artikel
7 Citric acid cross-linking of heat-set whey protein hydrogel influences its textural attributes and caffeine uptake and release behaviour Zand-Rajabi, Hadiseh
2016
61 C p. 142-147
6 p.
artikel
8 Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk Tagliazucchi, Davide
2016
61 C p. 196-204
9 p.
artikel
9 Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition Dombrowski, J.
2016
61 C p. 166-175
10 p.
artikel
10 Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation Huc, Delphine
2016
61 C p. 126-134
9 p.
artikel
11 Determination of kinetic parameters for casein hydrolysis by chymotrypsin using two ranges of substrate concentration Vorob'ev, Mikhail M.
2016
61 C p. 76-84
9 p.
artikel
12 Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules Würth, R.
2016
61 C p. 99-106
8 p.
artikel
13 Development of rapid and highly specific TaqMan probe-based real-time PCR assay for the identification and enumeration of Lactobacillus kefiri in kefir milk Kim, Dong-Hyeon
2016
61 C p. 18-21
4 p.
artikel
14 Discrimination markers for the geographical and species origin of raw milk within Romania Magdas, Dana-Alina
2016
61 C p. 135-141
7 p.
artikel
15 Editorial Board 2016
61 C p. IFC-
1 p.
artikel
16 Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese Torracca, Beatrice
2016
61 C p. 189-195
7 p.
artikel
17 Effect of preservatives on milk composition determination Zajác, P.
2016
61 C p. 239-244
6 p.
artikel
18 Effects of glutathione on acid stress resistance and symbiosis between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Wang, Ting
2016
61 C p. 22-28
7 p.
artikel
19 Effects of temperature and concentration on particle size in a lactose solution using dynamic light scattering analysis Pisponen, Anna
2016
61 C p. 205-210
6 p.
artikel
20 Fast detection and quantification of four dairy propionic acid bacteria in milk samples using real-time quantitative polymerase chain reaction Turgay, Meral
2016
61 C p. 37-43
7 p.
artikel
21 Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics Lin, Yingchen
2016
61 C p. 220-227
8 p.
artikel
22 Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products Stoeckel, Marina
2016
61 C p. 250-261
12 p.
artikel
23 Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese Banville, Vincent
2016
61 C p. 155-165
11 p.
artikel
24 Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs Thorning, Tanja K.
2016
61 C p. 67-75
9 p.
artikel
25 Inactivation of microbiota and selected spoilage and pathogenic bacteria in milk by combinations of ultrasound, hydrogen peroxide, and active lactoperoxidase system Shamila-Syuhada, Ahamed Kamal
2016
61 C p. 120-125
6 p.
artikel
26 Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk Beatty, Nicola F.
2016
61 C p. 10-17
8 p.
artikel
27 Interfacial activities of milk total proteose-peptone: Contribution and miscibility of nonhydrophobic and hydrophobic fractions Karamoko, Gaoussou
2016
61 C p. 29-36
8 p.
artikel
28 Native milk fat globule size and its influence on whipping properties Edén, J.
2016
61 C p. 176-181
6 p.
artikel
29 Nucleation of lactose using continuous orifice flow Shaffer, K.R.
2016
61 C p. 148-154
7 p.
artikel
30 Optimisation of the synthesis of high galacto-oligosaccharides (GOS) from lactose with β-galactosidase from Kluyveromyces lactis González-Delgado, Isabel
2016
61 C p. 211-219
9 p.
artikel
31 Predicting hydrolysis of whey protein by mid-infrared spectroscopy Poulsen, Nina A.
2016
61 C p. 44-50
7 p.
artikel
32 Relationship between yoghurt consumption and components of metabolic syndrome: A cross-sectional study in the west of Iran Falahi, Ebrahim
2016
61 C p. 85-90
6 p.
artikel
33 Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition Florence, Ana Carolina Rodrigues
2016
61 C p. 1-9
9 p.
artikel
34 Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review Holzmüller, Wolfgang
2016
61 C p. 51-66
16 p.
artikel
35 The effect of agitation on the nucleation of α-lactose monohydrate McLeod, J.S.
2016
61 C p. 114-119
6 p.
artikel
                             35 gevonden resultaten
 
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