nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Assessment of microbial population dynamics during yoghurt and hard cheese fermentation and ripening by DNA population fingerprinting
|
Rademaker, J.L.W. |
|
2006 |
16 |
5 |
p. 457-466 10 p. |
artikel |
2 |
Calendar
|
|
|
2006 |
16 |
5 |
p. I-II nvt p. |
artikel |
3 |
Determination of lipase activity in cheese using trivalerin as substrate
|
Svensson, Ingemar |
|
2006 |
16 |
5 |
p. 423-430 8 p. |
artikel |
4 |
Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
|
Ong, L. |
|
2006 |
16 |
5 |
p. 446-456 11 p. |
artikel |
5 |
Editorial Board
|
|
|
2006 |
16 |
5 |
p. CO2- 1 p. |
artikel |
6 |
Immunochromatographic determination of β-lactoglobulin and its antigenic peptides in hypoallergenic formulas
|
Puerta, Angel |
|
2006 |
16 |
5 |
p. 406-414 9 p. |
artikel |
7 |
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
|
Verbeken, Dirk |
|
2006 |
16 |
5 |
p. 482-488 7 p. |
artikel |
8 |
Kinetic parameters of Escherichia coli O157:H7 survival during fermentation of milk and refrigeration of home-made yoghurt
|
Bachrouri, M. |
|
2006 |
16 |
5 |
p. 474-481 8 p. |
artikel |
9 |
Manchego cheese texture evaluation by ultrasonics and surface probes
|
Benedito, J. |
|
2006 |
16 |
5 |
p. 431-438 8 p. |
artikel |
10 |
Mapping of ice cream formulation using front-face fluorescence spectroscopy
|
Granger, C. |
|
2006 |
16 |
5 |
p. 489-496 8 p. |
artikel |
11 |
[No title]
|
Jelen, P. |
|
2006 |
16 |
5 |
p. 497-498 2 p. |
artikel |
12 |
Protein interactions in milk protein concentrate powders
|
Havea, Palatasa |
|
2006 |
16 |
5 |
p. 415-422 8 p. |
artikel |
13 |
Rheological behaviour of dairy products as affected by soluble whey protein isolate
|
Patocka, George |
|
2006 |
16 |
5 |
p. 399-405 7 p. |
artikel |
14 |
Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese
|
Darukaradhya, Jyothsna |
|
2006 |
16 |
5 |
p. 439-445 7 p. |
artikel |
15 |
The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation
|
Braga, A.L.M. |
|
2006 |
16 |
5 |
p. 389-398 10 p. |
artikel |
16 |
The eps locus of Streptococcus thermophilus IP6756 is not involved in exopolysaccharide production
|
Tyvaert, Guillaume |
|
2006 |
16 |
5 |
p. 467-473 7 p. |
artikel |