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1
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
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Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Abushelaibi, Aisha ; Al-Mahadin, Suheir ; El-Tarabily, Khaled ; Shah, Nagendra P. ; Ayyash, Mutamed

Food science & technology, 2017-06, Vol.79, p.316-325 [Periódico revisado por pares]

Elsevier Ltd

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2
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
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Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Ana Carolina Rodrigues Florence Ricardo Pinheiro de Souza Oliveira; Roberta Claro da Silva; Fabiana Andréia Schafer de Martini Soares; Luiz Antonio Gioielli

LWT - Food Science and Technology Amsterdam v. 49, n. 1, p. 89-95, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

3
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
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Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

Elsamani, Mohamed O. ; Habbani, Siddig S. ; Babiker, Elfadil E. ; Mohamed Ahmed, Isam A.

Food science & technology, 2014-11, Vol.59 (1), p.553-559 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
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Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin Maria Regina Alcântara; A. P Nunes; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 10, p. 1744-1750, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
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Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk

Fabiana Fernanda Pacheco da Silva Vanessa Bíscola; Jean Louis LeBlanc; Bernadette Dora Gombossy de Melo Franco

LWT - Food Science and Technology Amsterdam v. 71, p. 155-161, 2016

Amsterdam 2016

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
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Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

De Souza Oliveira, Ricardo Pinheiro ; Perego, Patrizia ; De Oliveira, Maricê Nogueira ; Converti, Attilio

Food science & technology, 2011-03, Vol.44 (2), p.520-523 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits
Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits
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Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits

Bruno, Mariela A. ; Lazza, Cristian M. ; Errasti, María E. ; López, Laura M.I. ; Caffini, Néstor O. ; Pardo, Marcelo F.

Food science & technology, 2010-05, Vol.43 (4), p.695-701 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Enzymatic production of human milk fat substitutes containing palmitic and docosahexaenoic acids at sn-2 position and oleic acid at sn-1,3 positions
Enzymatic production of human milk fat substitutes containing palmitic and docosahexaenoic acids at sn-2 position and oleic acid at sn-1,3 positions
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Enzymatic production of human milk fat substitutes containing palmitic and docosahexaenoic acids at sn-2 position and oleic acid at sn-1,3 positions

Robles, Alfonso ; Jiménez, María J. ; Esteban, Luis ; González, Pedro A. ; Martín, Lorena ; Rodríguez, Alicia ; Molina, Emilio

Food science & technology, 2011-12, Vol.44 (10), p.1986-1992 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Effect of green tea flavonoids on Maillard browning in UHT milk
Effect of green tea flavonoids on Maillard browning in UHT milk
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Effect of green tea flavonoids on Maillard browning in UHT milk

Schamberger, Gerry P. ; Labuza, Theodore P.

Food science & technology, 2007-10, Vol.40 (8), p.1410-1417 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins
pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins
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pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins

Mohamed Ahmed, Isam A. ; Babiker, Elfadil E. ; Mori, Nobuhiro

Food science & technology, 2010-06, Vol.43 (5), p.759-764 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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