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Refinado por: Nome da Publicação: International Journal Of Dairy Technology remover assunto: Probiotics remover Probiotic remover
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1
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics
Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics
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Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

Wang, Shi ; Naumovski, Nenad ; Ajlouni, Said ; Ayyash, Mutamed ; Silva, Ramon ; Balthazar, Celso Fasura ; Esmerino, Erick Almeida ; Freitas, Mônica Queiroz ; Silva, Márcia Cristina ; Sant'Ana, Anderson S. ; Cruz, Adriano Gomes ; Ranadheera, Chaminda Senaka

International journal of dairy technology, 2023-08, Vol.76 (3), p.482-511 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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2
Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study
Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study
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Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study

Nag, Arup ; Waterland, Mark ; Singh, Harjinder

International journal of dairy technology, 2021-02, Vol.74 (1), p.128-138 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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3
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
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Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Barat, Abdullah ; Ozcan, Tulay

International journal of dairy technology, 2018-03, Vol.71 (S1), p.120-129 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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4
Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability
Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability
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Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability

Silva e Alves, Adriana T ; Antunes, Adriane E C ; Trento, Fabiana K H S ; Zacarchenco, Patricia B ; Ormenese, Rita C S C ; Spadoti, Leila M

International journal of dairy technology, 2016-02, Vol.69 (1), p.22-30 [Periódico revisado por pares]

Oxford: Society of Dairy Technology

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5
Physicochemical properties of probiotic frozen yoghurt made from camel milk
Physicochemical properties of probiotic frozen yoghurt made from camel milk
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Physicochemical properties of probiotic frozen yoghurt made from camel milk

AL-SALEH, ABDULRAHMAN A ; METWALLI, ALI A M ; ISMAIL, ELSAYED A

International journal of dairy technology, 2011-11, Vol.64 (4), p.557-562 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Antihypertensive and antithrombotic activities of a commercial fermented milk product made with Lactobacillus casei Shirota and Streptococcus thermophilus
Antihypertensive and antithrombotic activities of a commercial fermented milk product made with Lactobacillus casei Shirota and Streptococcus thermophilus
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Antihypertensive and antithrombotic activities of a commercial fermented milk product made with Lactobacillus casei Shirota and Streptococcus thermophilus

Domínguez‐González, Karina N ; Cruz‐Guerrero, Alma ; González‐Márquez, Humberto ; Gómez‐Ruiz, Lorena ; García‐Garibay, Mariano ; Jiménez‐Guzmán, Judith ; Rodríguez‐Serrano, Gabriela

International journal of dairy technology, 2014-08, Vol.67 (3), p.358-364 [Periódico revisado por pares]

Oxford: Society of Dairy Technology

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7
Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability
Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability
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Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability

ANTUNES, ADRIANE E.C ; SILVA, ÉRICA R.A ; VAN DENDER, ARIENE G.F ; MARASCA, ELZA T.G ; MORENO, IZILDINHA ; FARIA, ELIETE V ; PADULA, MARISA ; LERAYER, ALDA L.S

International journal of dairy technology, 2009-11, Vol.62 (4), p.556-563 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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8
Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid
Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid
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Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid

Trigueros, Lorena ; Barber, Xavier ; Sendra, Esther

International journal of dairy technology, 2015-05, Vol.68 (2), p.198-206 [Periódico revisado por pares]

Oxford: Society of Dairy Technology

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9
Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce
Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce
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Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce

MAGARIÑOS, HAROLDO ; CARTES, PAULA ; FRASER, BERNARDO ; SELAIVE, SADE ; COSTA, MARCIA ; FIGUEROLA, FERNANDO ; PIZARRO, OLIVIA

International journal of dairy technology, 2008-02, Vol.61 (1), p.96-101 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days
Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days
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Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days

AWAISHEH, SADDAM ; AL‐DMOOR, HANEE ; OMAR, SHARAF ; HAWARI, AZMY ; ALROYLI, MESHREF

International journal of dairy technology, 2012-05, Vol.65 (2), p.268-273 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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