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There are 13602 results for: content related to: A novel bi-enzymatic system for lactose conversion

  1. Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2485–2492, Saber Hasani, Iraj Khodadadi and Ali Heshmati

    Version of Record online : 5 OCT 2016, DOI: 10.1111/ijfs.13230

  2. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1007–1017, Barbara Wróblewska, Anna Kaliszewska-Suchodoła, Piotr Kołakowski and Agnieszka Troszyńska

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12054

  3. Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2553–2562, Neus Bernat, Maite Cháfer, Amparo Chiralt and Chelo González-Martínez

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12585

  4. Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1640–1648, Nutthaya Srisuvor, Cheunjit Prakitchaiwattana, Ninnart Chinprahast and Suwanna Subhimaros

    Version of Record online : 24 APR 2013, DOI: 10.1111/ijfs.12134

  5. Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1445–1452, Constantinos Karaolis, George Botsaris, Iakovos Pantelides and Dimitris Tsaltas

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12111

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  8. Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1474–1482, Qingli Zhang, Mindy M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li and Mouming Zhao

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12115

  9. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  10. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  11. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  12. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  13. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  14. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  15. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  16. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  17. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  18. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  19. Bioutilisation of agro-industrial waste for lactic acid production

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2143–2151, Parmjit S. Panesar and Shubhneet Kaur

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12886

  20. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035