Publisher: Wiley-Blackwell

Related content
Volume 65, Number 1, 1 February 2012

< previous issue | all issues | next issue >

Favourites:Add to Favourites

Bioactive peptides in dairy products
pp. 1-12(12)
Authors: CHOI, JONGWOO; SABIKHI, LATHA; HASSAN, ASHRAF; ANAND, SANJEEV

Favourites:Add to Favourites

Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review
pp. 13-21(9)
Authors: ABD EL‐SALAM, MOHAMED H; EL‐SHIBINY, SAFINAZ

Favourites:Add to Favourites

Milk transport costs under differing seasonality assumptions for the Irish Dairy Industry
pp. 22-31(10)
Authors: QUINLAN, CARRIE; KEANE, MICHAEL; O’ CONNOR, DECLAN; SHALLOO, LAURENCE

Favourites:Add to Favourites

Effects of proteose‐peptone fractions from yak milk on lipoprotein lipase lipolysis
pp. 32-37(6)
Authors: HE, SHENG‐HUA; MA, YING; WANG, JIA‐QI; LI, QI‐MING; TANG, SHANHU; LI, HAI‐MEI

Favourites:Add to Favourites

Genetic polymorphism of kappa‐casein, growth hormone and prolactin genes in Turkish native cattle breeds
pp. 38-44(7)
Authors: AKYUZ, BILAL; AGAOGLU, OZGECAN K; ERTUGRUL, OKAN

Favourites:Add to Favourites

A survey of the physicochemical and microbiological quality of ultra‐heat‐treated whole milk in Brazil during their shelf life
pp. 45-50(6)
Authors: DE LONGHI, ROSANA; SPINARDI, NATALÍ; NISHIMURA, MARLISE TALISSA; MIYABE, MARCIA YUKARI; ARAGON‐ALEGRO, LINA CASALE; DE REZENDE COSTA, MARCELA; DE SANTANA, ELSA HELENA WALTER

Favourites:Add to Favourites

Application of a Large Field‐of‐View sensor during coagulation and syneresis in fresh goat cheese manufacture
pp. 51-56(6)
Authors: ROVIRA, SILVIA; GARCÍA, VICTOR; LÓPEZ, MARIA BELÉN

Favourites:Add to Favourites

Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis
pp. 57-63(7)
Authors: DALSGAARD, TRINE K; BAKMAN, METTE; HAMMERSHØJ, MARIANNE; SØRENSEN, JOHN; NEBEL, CAROLINE; ALBRECHTSEN, RITA; VOGNSEN, LENE; NIELSEN, JACOB H

Favourites:Add to Favourites

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening
pp. 64-70(7)
Authors: SHAHAB LAVASANI, ALI REZA; EHSANI, MOHAMMAD REZA; MIRDAMADI, SAEED; EBRAHIM ZADEH MOUSAVI, MOHAMMAD ALI

Favourites:Add to Favourites

The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese
pp. 71-80(10)
Authors: COLÍN‐CRUZ, MARIA DE LOS ÁNGELES; DUBLÁN‐GARCÍA, OCTAVIO; ESPINOZA‐ORTEGA, ANGÉLICA; DOMINGUEZ‐LOPEZ, AURELIO

Favourites:Add to Favourites

The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese
pp. 81-89(9)
Authors: EDALATIAN, MOHAMMAD R; HABIBI NAJAFI, MOHAMMAD B; MORTAZAVI, ALI; MAYO, BALTASAR

Favourites:Add to Favourites

Partial characterisation of enterocin KP produced by Enterococcus faecalis KP, a cheese isolate
pp. 90-97(8)
Authors: ISLEROGLU, HILAL; YILDIRIM, ZELIHA; TOKATLI, MEHMET; ONCUL, NILGUN; YILDIRIM, METIN

Favourites:Add to Favourites

Determination of inorganic elements in milk powder using wavelength dispersive X‐ray fluorescence spectrometer
pp. 98-103(6)
Authors: HABIB‐UR‐REHMAN,  ; REHANA, ISHRAT; YAWAR, WASIM

Favourites:Add to Favourites

Optimisation of probiotic yoghurt production containing Zedo gum
pp. 118-125(8)
Authors: GHASEMPOUR, ZAHRA; ALIZADEH, MOHAMMAD; BARI, MAHMOUD R

Favourites:Add to Favourites

Identification of microbial flora in kefir grains produced in Turkey using PCR
pp. 126-131(6)
Authors: TAŞ, TUĞBA KÖK; EKINCI, F YEŞIM; GUZEL‐SEYDIM, ZEYNEP B

Favourites:Add to Favourites

Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks
pp. 132-139(8)
Authors: MA, CHUNLI; ZHANG, LANWEI; MA, DEXING; DU, MING; HAN, XUE; YI, HUAXI; ZHANG, LILI; FENG, ZHEN; ZHANG, YANHE; ZHANG, YINGCHUN; SONG, WEI

Favourites:Add to Favourites

Restoration of kefir grains subjected to different treatments
pp. 140-145(6)
Authors: KOŁAKOWSKI, PIOTR; OZIMKIEWICZ, MAGDALENA

Favourites:Add to Favourites

Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin
pp. 146-151(6)
Authors: MEENA, MUKESH K; ARORA, SUMIT; SHENDURSE, ASHISH M; SHARMA, VIVEK; WADHWA, BALBIR KAUR; SINGH, ASHISH K

Favourites:Add to Favourites

Fermented Foods and Beverages of the World (2010)
pp. 158-158(1)
Author: Kanekanian, A.

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more