nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Aminopeptidase Activities of Starter and Non-Starter Lactic Acid Bacteria under Simulated Cheddar Cheese Ripening Conditions
|
Laan, Harry |
|
1998 |
8 |
4 |
p. 267-274 8 p. |
artikel |
2 |
Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese
|
Williams, Alan G. |
|
1998 |
8 |
4 |
p. 255-266 12 p. |
artikel |
3 |
Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins
|
Pihlanto-Leppälä, Anne |
|
1998 |
8 |
4 |
p. 325-331 7 p. |
artikel |
4 |
Component Distribution and Interactions in Powdered Infant Formula
|
Guo, M.R. |
|
1998 |
8 |
4 |
p. 333-339 7 p. |
artikel |
5 |
Composition, Gel Properties and Microstructure of Quarg as Affected by Processing Parameters and Milk Quality
|
Kelly, Alan L. |
|
1998 |
8 |
4 |
p. 295-301 7 p. |
artikel |
6 |
Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats
|
Johnston, K.A. |
|
1998 |
8 |
4 |
p. 281-288 8 p. |
artikel |
7 |
Gelation of Hydrolysates of a Whey Protein Isolate Induced by Heat, Protease, Salts and Acid
|
Ju, Z.Y. |
|
1998 |
8 |
4 |
p. 303-309 7 p. |
artikel |
8 |
Kinetics of Denaturation and Aggregation of Whey Proteins in Skim Milk Heated in an Ultra-high Temperature (UHT) Pilot Plant
|
Oldfield, David J. |
|
1998 |
8 |
4 |
p. 311-318 8 p. |
artikel |
9 |
Plasmids with Homology to pFX3 and pCI3340 in Starter Lactococci and Lactobacilli and Electroporation of Selected Strains with these Vectors
|
Cambourn, Wilhelmina M. |
|
1998 |
8 |
4 |
p. 251-254 4 p. |
artikel |
10 |
Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration
|
López, M.B |
|
1998 |
8 |
4 |
p. 289-293 5 p. |
artikel |
11 |
The Association of Lysozyme with Casein
|
Roos, André L.de |
|
1998 |
8 |
4 |
p. 319-324 6 p. |
artikel |
12 |
Thermoinducible Lysis in Lactococcus lactis subsp. cremoris SK110: Implications for Cheese Ripening
|
Meijer, Wilco |
|
1998 |
8 |
4 |
p. 275-280 6 p. |
artikel |