Search Results

Probiotic fermented milks: Present and future

Authors: SÁNCHEZ, BORJA; de losREYES-GAVILÁN, CLARA G; MARGOLLES, ABELARDO; GUEIMONDE, MIGUEL

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 472-483(12)

Publisher: Blackwell Publishing

Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria

Authors: Wagar, L.E.; Champagne, C.P.; Buckley, N.D.; Raymond, Y.; Green-Johnson, J.M.

Source: Journal of Food Science, Volume 74, Number 8, October 2009 , pp. M423-M430(1)

Publisher: Blackwell Publishing

Effect of refrigerated storage time on the viability of probiotic bacteria in fermented probiotic milk drinks

Authors: MOAYEDNIA, NASRIN; EHSANI, MOHAMAD R; EMAMDJOMEH, ZAHRA; MAZAHERI, AMIR F

Source: International Journal of Dairy Technology, Volume 62, Number 2, May 2009 , pp. 204-208(5)

Publisher: Blackwell Publishing

Behaviour of volatile compounds during the shelf life of yoghurt

Authors: PINTO, SANDRA MARIA; CLEMENTE, MARIA DAS GRAÇAS; DE ABREU, LUIZ RONALDO

Source: International Journal of Dairy Technology, Volume 62, Number 2, May 2009 , pp. 215-223(9)

Publisher: Blackwell Publishing

PERFORMANCE OF PETRIFILM AEROBIC COUNT PLATES ON ENUMERATION OF LACTIC ACID BACTERIA IN FERMENTED MILKS

Authors: NERO, LUÍS AUGUSTO; DE ANDRADE RODRIGUES, LÍVIA; VIÇOSA, GABRIELA NOGUEIRA; ORTOLANI, MARIA BEATRIZ TASSINARI

Source: Journal of Rapid Methods & Automation in Microbiology, Volume 16, Number 2, June 2008 , pp. 132-139(8)

Publisher: Blackwell Publishing

Investigation on whey proteins profile of commercially available milk-based probiotics health drinks using fast protein liquid chromatography (FPLC)

Authors: Alhaj, Omar A.; Kanekanian, Ara D.; Peters, Adrian C.

Source: British Food Journal, Volume 109, Number 6, 2007 , pp. 469-480(12)

Publisher: Emerald Group Publishing Limited

Probiotic therapy for gastro-intestinal allergenic infants: A preliminary review

Author: Sarkar, S.

Source: British Food Journal, Volume 109, Number 6, 2007 , pp. 481-492(12)

Publisher: Emerald Group Publishing Limited

Development and Validation of an HPLC/UV Method for Quantification of Bioactive Peptides in Fermented Milks

Authors: Ferreira, Isabel M. P. L. V. O.; Eça, Rosário; Pinho, Olívia; Tavares, Pedro; Pereira, Alice; Roque, Ana Cecília

Source: Journal of Liquid Chromatography & Related Technologies, Volume 30, Number 14, January 2007 , pp. 2139-2147(9)

Publisher: Taylor and Francis Ltd

Manufacturing Yogurt and Fermented Milks (2006)

Author: Robinson, R. K.

Source: International Journal of Dairy Technology, Volume 60, Number 3, August 2007 , pp. 237-237(1)

Publisher: Blackwell Publishing

Fermented Milks (2006)

Author: Deeth, Hilton

Source: International Journal of Dairy Technology, Volume 60, Number 3, August 2007 , pp. 239-239(1)

Publisher: Blackwell Publishing

Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains

Authors: Savoie, S.; Champagne, C.P.; Chiasson, S.; Audet, P.

Source: Journal of Applied Microbiology, Volume 103, Number 1, July 2007 , pp. 163-174(12)

Publisher: Blackwell Publishing

Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk

Authors: Van Nieuwenhove, C.P.; Oliszewski, R.; González, S.N.; Pérez Chaia, A.B.

Source: Letters in Applied Microbiology, Volume 44, Number 5, May 2007 , pp. 467-474(8)

Publisher: Blackwell Publishing

Recent Trends in Development of Fermented Milks

Authors: Khurana, H. K.; Kanawjia, S. K.

Source: Current Nutrition & Food Science, Volume 3, Number 1, February 2007 , pp. 91-108(18)

Publisher: Bentham Science Publishers

EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES

Authors: PENNA, A.L.B.; GURRAM, SUBBARAO; BARBOSA-CÁNOVAS, G.V.

Source: Journal of Food Process Engineering, Volume 29, Number 5, October 2006 , pp. 447-461(15)

Publisher: Blackwell Publishing

SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS

Authors: UYSAL-PALA, C.; KARAGUL-YUCEER, Y.; PALA, A.; SAVAS, T.

Source: Journal of Sensory Studies, Volume 21, Number 5, October 2006 , pp. 520-533(14)

Publisher: Blackwell Publishing

Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids

Authors: GUZEL-SEYDIM, Z B; SEYDIM, A C; GREENE, A K; TAŞ, T

Source: International Journal of Dairy Technology, Volume 59, Number 3, August 2006 , pp. 209-215(7)

Publisher: Blackwell Publishing

Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products

Authors: Xu, Sa; Boylston, Terri D.; Glatz, Bonita A.

Source: Journal of Food Science, Volume 71, Number 4, May 2006 , pp. C275-C280(1)

Publisher: Blackwell Publishing

Probiotics and their fermented food products are beneficial for health

Authors: Parvez, S.; Malik, K.A.; Ah Kang, S.; Kim, H.-Y.

Source: Journal of Applied Microbiology, Volume 100, Number 6, June 2006 , pp. 1171-1185(15)

Publisher: Blackwell Publishing

Bioactive peptides and lactic fermentations

Authors: FITZGERALD, RICHARD J; MURRAY, BRIAN A

Source: International Journal of Dairy Technology, Volume 59, Number 2, May 2006 , pp. 118-125(8)

Publisher: Blackwell Publishing

The quality of plain and supplemented kefir from goat's and cow's milk

Authors: TRATNIK, LJUBICA; BOŽANIĆ, RAJKA; HERCEG, ZORAN; DRGALIĆ, IDA

Source: International Journal of Dairy Technology, Volume 59, Number 1, February 2006 , pp. 40-46(7)

Publisher: Blackwell Publishing