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There are 48495 results for: content related to: Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices

  1. The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: C559–C569, I.W. Liaw, H. Eshpari, P.S. Tong and M.A. Drake

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01695.x

  2. Effects of Starter Culture and Storage on the Flavor of Liquid Whey

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: S354–S361, R.E. Campbell, R.E. Miracle, P.D. Gerard and M.A. Drake

    Version of Record online : 4 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02181.x

  3. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1188–C1194, I.W. Liaw, R. Evan Miracle, S.M. Jervis, M.A.D. Listiyani and M.A. Drake

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02360.x

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    Stability of Whey Proteins during Thermal Processing: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 6, November 2014, Pages: 1235–1251, Heni B. Wijayanti, Nidhi Bansal and Hilton C. Deeth

    Version of Record online : 20 OCT 2014, DOI: 10.1111/1541-4337.12105

  5. The effects of whey protein on cardiometabolic risk factors

    Obesity Reviews

    Volume 14, Issue 4, April 2013, Pages: 324–343, Sebely Pal and Simone Radavelli-Bagatini

    Version of Record online : 20 NOV 2012, DOI: 10.1111/obr.12005

  6. Synthesis, Cellular Uptake, and Biodistribution of Whey-Rich Nanoparticles

    Macromolecular Bioscience

    Volume 14, Issue 8, August 2014, Pages: 1149–1159, Xu Zhen, Xin Wang, Chenchen Yang, Qin Liu, Wei Wu, Baorui Liu and Xiqun Jiang

    Version of Record online : 2 MAY 2014, DOI: 10.1002/mabi.201400018

  7. FUNCTIONAL PROPERTIES OF HIGH HYDROSTATIC PRESSURE-TREATED WHEY PROTEIN

    Journal of Food Processing and Preservation

    Volume 30, Issue 4, August 2006, Pages: 488–501, W. LEE, S. CLARK and B.G. SWANSON

    Version of Record online : 17 JUL 2006, DOI: 10.1111/j.1745-4549.2005.00081.x

  8. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: C849–C857, T.J. Smith, E.A. Foegeding and M.A. Drake

    Version of Record online : 22 FEB 2016, DOI: 10.1111/1750-3841.13248

  9. Alternative Bleaching Methods for Cheddar Cheese Whey

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: C818–C823, E. J. Kang, T. J. Smith and M. A. Drake

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02774.x

  10. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: S425–S434, J.L. Childs, M.D. Yates and M.A. Drake

    Version of Record online : 10 JUL 2007, DOI: 10.1111/j.1750-3841.2007.00429.x

  11. Oral tolerance induction by partially hydrolyzed whey protein in mice is associated with enhanced numbers of Foxp3+ regulatory T-cells in the mesenteric lymph nodes

    Pediatric Allergy and Immunology

    Volume 22, Issue 8, December 2011, Pages: 820–826, Betty C. A. M. van Esch, Bastiaan Schouten, Sander de Kivit, Gerard A. Hofman, Léon M. J. Knippels, Linette E. M. Willemsen and Johan Garssen

    Version of Record online : 21 SEP 2011, DOI: 10.1111/j.1399-3038.2011.01205.x

  12. Current trends in whey processing and utilization in Greece

    International Journal of Dairy Technology

    Volume 54, Issue 1, February 2001, Pages: 14–19, Charalabos D Philippopoulos and Marios T Papadakis

    Version of Record online : 28 JUN 2008, DOI: 10.1046/j.1471-0307.2001.00007.x

  13. Demineralisation of whey by a combination of nanofiltration and anion-exchange treatment: a preliminary study

    International Journal of Dairy Technology

    Volume 68, Issue 4, November 2015, Pages: 478–485, Teiichiro Okawa, Masayuki Shimada, Yoshihiko Ushida, Nobuo Seki, Naoki Watai, Masatoshi Ohnishi, Yoshitaka Tamura and Akira Ito

    Version of Record online : 30 SEP 2015, DOI: 10.1111/1471-0307.12283

  14. Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: C798–C804, Xiaomeng E. Li, Rachel E. Campbell, Aaron J. Fox, Patrick D. Gerard and MaryAnne Drake

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02749.x

  15. Studies on the use of acidified and cultured whey as coagulant in the manufacture of paneer

    International Journal of Dairy Technology

    Volume 62, Issue 2, May 2009, Pages: 174–181, DHANAJI S DESHMUKH, PRABHAKAR N ZANJAD, VITHAL D PAWAR and GIRISH M MACHEWAD

    Version of Record online : 21 MAY 2009, DOI: 10.1111/j.1471-0307.2009.00468.x

  16. On-Line Sterilization of Cheese Whey Using Ultraviolet Radiation

    Biotechnology Progress

    Volume 20, Issue 2, 2004, Pages: 550–560, N. S. Mahmoud and A. E. Ghaly

    Version of Record online : 5 SEP 2008, DOI: 10.1021/bp030050i

  17. Subject Index

    International Journal of Food Science & Technology

    Volume 34, Issue 5-6, October 1999, Pages: 607–627,

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00002.x

  18. Acute allergic skin response as a new tool to evaluate the allergenicity of whey hydrolysates in a mouse model of orally induced cow’s milk allergy

    Pediatric Allergy and Immunology

    Volume 21, Issue 4p2, June 2010, Pages: e780–e786, Betty C. A. M. Van Esch, Bastiaan Schouten, Gerard A. Hofman, Ton Van Baalen, Frans P. Nijkamp, Léon M. J. Knippels, Linette E. M. Willemsen and Johan Garssen

    Version of Record online : 26 JUN 2009, DOI: 10.1111/j.1399-3038.2009.00924.x

  19. Whey as a renewable source for lipid production by Rhodococcus strains: Physiology and genomics of lactose and galactose utilization

    European Journal of Lipid Science and Technology

    Volume 118, Issue 2, February 2016, Pages: 262–272, O. Marisa Herrero and Héctor M. Alvarez

    Version of Record online : 21 MAY 2015, DOI: 10.1002/ejlt.201500080

  20. Effect of Indian Cottage Cheese (Paneer)-Whey on Rheological and Proofing Characteristics of Multigrain Bread Dough

    Journal of Texture Studies

    Volume 47, Issue 2, April 2016, Pages: 142–151, Sayantan Paul, S. Kulkarni and K. Jayaraj Rao

    Version of Record online : 9 NOV 2015, DOI: 10.1111/jtxs.12168