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Refinado por: Base de dados/Biblioteca: Wiley-Blackwell Full Collection 2009 remover
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1
Physicochemical and sensory characteristics of yoghurts made from goat and cow milk
Physicochemical and sensory characteristics of yoghurts made from goat and cow milk
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Physicochemical and sensory characteristics of yoghurts made from goat and cow milk

Costa, Roberto Germano ; Beltrão Filho, Edvaldo Mesquita ; de Sousa, Solange ; da Cruz, George Rodrigo Beltrão ; Queiroga, Rita de Cássia Ramos do Egypto ; da Cruz, Eliel Nunes

Animal science journal, 2016-05, Vol.87 (5), p.703-709 [Periódico revisado por pares]

Australia: Blackwell Publishing Ltd

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2
effect of different sweeteners in low-calorie yogurts--a review
effect of different sweeteners in low-calorie yogurts--a review
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effect of different sweeteners in low-calorie yogurts--a review

Pinheiro, M.V.S ; Oliveira, M.N ; Penna, A.L.B ; Tamime, A.Y

International journal of dairy technology, 2005-11, Vol.58 (4), p.193-199 [Periódico revisado por pares]

Oxford, UK: Blackwell Science Ltd

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3
Development of goat cheese whey-flavoured beverages
Development of goat cheese whey-flavoured beverages
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Development of goat cheese whey-flavoured beverages

TRANJAN, BÁRBARA C ; CRUZ, ADRIANO G ; WALTER, EDUARDO H M ; FARIA, JOSE A F ; BOLINI, HELENA M A ; MOURA, MIRIAM R L ; CARVALHO, LUCIA M J

International journal of dairy technology, 2009-08, Vol.62 (3), p.438-443 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks
Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks
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Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Lucatto, Juliana Nunes ; Silva‐Buzanello, Rosana Aparecida ; Mendonça, Saraspathy Naidoo Terroso Gama ; Lazarotto, Tassyana Crespan ; Sanchez, Jorge Leonardo ; Bona, Evandro ; Drunkler, Deisy Alessandra

International journal of dairy technology, 2020-02, Vol.73 (1), p.144-156 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese
High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese
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High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese

Luiz, Lucas Lima ; de Fatima Bertachi Pinto, Leticia ; de Souza Correia, Selma ; Bruzaroski, Samera Rafaela ; Fagnani, Rafael ; de Sousa, Cínthia Hoch Batista ; Ludovico, Agostinho ; Aragon Alegro, Lina Casale ; Santana, Elsa Helena Walter de

International journal of dairy technology, 2022-05, Vol.75 (2), p.431-437 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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6
Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages
Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages
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Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

DE CASTRO, FABIANE P ; CUNHA, THIAGO M ; BARRETO, PEDRO L.M ; AMBONI, RENATA D.DE M.C ; PRUDÊNCIO, ELANE S

International journal of dairy technology, 2009-02, Vol.62 (1), p.68-74 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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7
Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature
Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature
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Lipolysis and Oxidation in Ultra‐High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature

Lu, Jing ; Langton, Maud ; Sampels, Sabine ; Pickova, Jana

Journal of food science, 2019-05, Vol.84 (5), p.1045-1053 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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8
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis
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A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis

Baptista, Débora Parra ; Araújo, Francisca Diana da Silva ; Eberlin, Marcos Nogueira ; Gigante, Mirna Lúcia

Journal of food science, 2017-02, Vol.82 (2), p.386-393 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey
Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey
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Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Alves, Érika de Pádua ; Morioka, Luiz Rodrigo Ito ; Suguimoto, Hélio Hiroshi

International journal of dairy technology, 2019-08, Vol.72 (3), p.409-415 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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10
Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk
Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk
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Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

Escobar Gianni, Daniela ; Jorcin, Santiago ; Lema, Patricia ; Olazabal, Laura ; Medrano, Alejandra ; Lopez‐Pedemonte, Tomas

Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a [Periódico revisado por pares]

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