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Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

Authors: Pilarczyk, Bogumiła; Tomza-Marciniak, Agnieszka; Mituniewicz-Małek, Anna; Wieczorek-Dąbrowska, Marta; Pilarczyk, Renata; Wójcik, Jerzy; Balicka-Ramisz, Aleksandra; Bąkowska, Małgorzata; Dmytrów, Izabela

Source: International Journal of Food Science & Technology, Volume 45, Number 1, January 2010 , pp. 186-191(6)

Publisher: Blackwell Publishing

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

Authors: LOBATO-CALLEROS, C.; RECILLAS-MOTA, M.T.; ESPINOSA-SOLARES, T.; ALVAREZ-RAMIREZ, J.; VERNON-CARTER, E.J.

Source: Journal of Texture Studies, Volume 40, Number 6, December 2009 , pp. 657-675(19)

Publisher: Blackwell Publishing

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

Authors: ABBASI, HABIB; MOUSAVI, MOHAMMAD EBRAHIMZADEH; EHSANI, MOHAMMAD REZA; d-JOMEA, ZAHRA EMAM; VAZIRI, MOHARAM; RAHIMI, JAMSHID; AZIZNIA, SOMAYEH

Source: International Journal of Dairy Technology, Volume 62, Number 4, November 2009 , pp. 549-555(7)

Publisher: Blackwell Publishing

PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

Authors: SERT, DURMUS; YILMAZ, MUSTAFA T.; KARAKAYA, MUSTAFA; BAYRAK, EBRU

Source: Journal of Texture Studies, Volume 40, Number 5, October 2009 , pp. 606-622(17)

Publisher: Blackwell Publishing

Healthy food options and advertising in Greece

Authors: Batrinou, Anthimia M.; Kanellou, Anastassia

Source: Nutrition & Food Science, Volume 39, Number 5, 2009 , pp. 511-519(9)

Publisher: Emerald Group Publishing Limited

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

Authors: SACCARO, DANIELA M; TAMIME, ADNAN Y; PILLEGGI, ANA LÚCIA O P S; OLIVEIRA, MARICÊ N

Source: International Journal of Dairy Technology, Volume 62, Number 3, August 2009 , pp. 397-404(8)

Publisher: Blackwell Publishing

Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers

Authors: AZIZNIA, SOMAYEH; KHOSROWSHAHI, ASGHAR; MADADLOU, ASHKAN; RAHIMI, JAMSHID; ABBASI, HABIB

Source: International Journal of Dairy Technology, Volume 62, Number 3, August 2009 , pp. 405-410(6)

Publisher: Blackwell Publishing

Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose

Authors: PURWANDARI, UMI; VASILJEVIC, TODOR

Source: International Journal of Dairy Technology, Volume 62, Number 3, August 2009 , pp. 411-421(11)

Publisher: Blackwell Publishing

Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt

Authors: GÜLER-AKIN, MUTLU B; SERDAR AKIN, M; KORKMAZ, AZIZ

Source: International Journal of Dairy Technology, Volume 62, Number 3, August 2009 , pp. 422-430(9)

Publisher: Blackwell Publishing

Risk factors for typhoid in Darjeeling, West Bengal, India: evidence for practical action

Authors: Sharma, Puran K.; Ramakrishnan, R.; Hutin, Y.; Manickam, P.; Gupte, M. D.

Source: Tropical Medicine & International Health, Volume 14, Number 6, June 2009 , pp. 696-702(7)

Publisher: Blackwell Publishing

Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production

Authors: MODZELEWSKA-KAPITUŁA, MONIKA; KŁĘBUKOWSKA, LUCYNA

Source: International Journal of Dairy Technology, Volume 62, Number 2, May 2009 , pp. 209-214(6)

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

The effects of carob juice concentrates on the properties of yoghurt

Author: ATASOY, AHMET FERIT

Source: International Journal of Dairy Technology, Volume 62, Number 2, May 2009 , pp. 228-233(6)

Publisher: Blackwell Publishing

Nutritive Composition of Tarag, the Traditional Naturally-Fermented Goat Milk in China

Authors: Zhang, Heping; Wang, Jungguo; Chen, Yongfu; Yun, Yueying; Sun, Tiansong; Li, Haiping; Guo, Mingruo

Source: Ecology of Food and Nutrition, Volume 48, Number 2, March 2009 , pp. 112-122(11)

Publisher: Routledge, part of the Taylor & Francis Group

In vitro evaluation of yoghurt starter lactobacilli and Lactobacillus rhamnosus GG adhesion to saliva-coated surfaces

Authors: Stamatova, I.; Kari, K.; Vladimirov, S.; Meurman, J. H.

Source: Oral Microbiology and Immunology, Volume 24, Number 3, June 2009 , pp. 218-223(6)

Publisher: Blackwell Publishing

The effect of high pressure on selected properties of yoghurt

Authors: Reps, Arnold; Jankowska, Agnieszka; Wiśniewska, Krystyna

Source: International Journal of High Pressure Research, Volume 29, Number 1, March 2009 , pp. 33-37(5)

Publisher: Taylor and Francis Ltd

'I am a very happy, lucky lady, and I am full of Vitality!' Analysis of promotional strategies on the websites of probiotic yoghurt producers

Author: Koteyko, Nelya

Source: Critical Discourse Studies, Volume 6, Number 2, May 2009 , pp. 111-125(15)

Publisher: Routledge, part of the Taylor & Francis Group

Phytosterol-Enriched Yogurt Increases LDL Affinity and Reduces CD36 Expression in Polygenic Hypercholesterolemia

Authors: Ruiu, Gianluca; Pinach, Silvia; Veglia, Fabrizio; Gambino, Roberto; Marena, Saverio; Uberti, Barbara; Alemanno, Natalina; Burt, Davina; Pagano, Gianfranco; Cassader, Maurizio

Source: Lipids, Volume 44, Number 2, February 2009 , pp. 153-160(8)

Publisher: Springer

EFFECTS OF DOCOSAHEXAENOIC ACID POSITIONAL DISTRIBUTION ON THE OXIDATIVE STABILITY OF MODEL TRIACYLGLYCEROL IN WATER EMULSION

Authors: SHEN, ZHIPING; WIJESUNDERA, CHAKRA

Source: Journal of Food Lipids, Volume 16, Number 1, February 2009 , pp. 62-71(10)

Publisher: Blackwell Publishing

Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)

Authors: Aminigo, Ebiokpo Rebecca; Metzger, Lloyd; Lehtola, Peggy Sue

Source: International Journal of Food Science & Technology, Volume 44, Number 3, March 2009 , pp. 560-566(7)

Publisher: Blackwell Publishing