Search Results

There are 10929 results for: content related to: Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt Containing Mangifera pajang Fibrous Polysaccharides

  1. Microbial and physiochemical changes in yoghurts containing different Lactobacillus delbrueckii subsp. bulgaricus strains in association with Lactobacillus plantarum as an adjunct culture

    International Journal of Dairy Technology

    Volume 67, Issue 2, May 2014, Pages: 246–254, Maryam Mirlohi, Sabihe Soleimanian-Zad, Shahram Dokhani and Mahmoud Sheikh-Zeinodin

    Article first published online : 19 MAR 2014, DOI: 10.1111/1471-0307.12122

  2. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 274–281, ELAHE AHMADI, AMIR MOHAMMAD MORTAZAVIAN, MOHAMMAD REZA FAZELI, HAMID EZZATPANAH and REZA MOHAMMADI

    Article first published online : 5 JAN 2012, DOI: 10.1111/j.1471-0307.2011.00763.x

  3. Production and Maintenance of Viability of Probiotic Micro-Organisms in Dairy Products

    Probiotic Dairy Products

    A. Y. Tamime, M. Saarela, A. Korslund Søndergaard, V. V. Mistry, N. P. Shah, Pages: 39–72, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995785.ch3

  4. Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurt

    International Journal of Dairy Technology

    Volume 65, Issue 3, August 2012, Pages: 423–428, SU-MIN LIM, JAE-YONG SHIM, SEJONG OH, MINSUK RHEE, MOON-HEE SUNG and JEE-YOUNG IMM

    Article first published online : 27 MAR 2012, DOI: 10.1111/j.1471-0307.2012.00836.x

  5. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

    International Journal of Dairy Technology

    Volume 62, Issue 3, August 2009, Pages: 397–404, DANIELA M SACCARO, ADNAN Y TAMIME, ANA LÚCIA O P S PILLEGGI and MARICÊ N OLIVEIRA

    Article first published online : 13 JUL 2009, DOI: 10.1111/j.1471-0307.2009.00497.x

  6. The starter culture characteristics of probiotic microorganisms in fermented milks

    Engineering in Life Sciences

    Volume 12, Issue 4, August 2012, Pages: 399–409, Reza Mohammadi, Sara Sohrabvandi and Amir Mohammad Mortazavian

    Article first published online : 9 JUL 2012, DOI: 10.1002/elsc.201100125

  7. Optimisation of probiotic yoghurt production containing Zedo gum

    International Journal of Dairy Technology

    Volume 65, Issue 1, February 2012, Pages: 118–125, ZAHRA GHASEMPOUR, MOHAMMAD ALIZADEH and MAHMOUD R BARI

    Article first published online : 3 NOV 2011, DOI: 10.1111/j.1471-0307.2011.00740.x

  8. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage

    International Journal of Food Science & Technology

    Volume 39, Issue 6, June 2004, Pages: 613–621, Ayşe Sibel Akalın, Serap Fenderya and Necati Akbulut

    Article first published online : 20 MAY 2004, DOI: 10.1111/j.1365-2621.2004.00829.x

  9. You have free access to this content
    Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 1, 15 January 2014, Pages: 119–125, Raquel Bedani, Marina MS Campos, Inar A Castro, Elizeu A Rossi and Susana MI Saad

    Article first published online : 6 JUN 2013, DOI: 10.1002/jsfa.6212

  10. Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

    International Journal of Dairy Technology

    Volume 64, Issue 2, May 2011, Pages: 240–246, TUBA ERKAYA and MUSTAFA ŞENGÜL

    Article first published online : 23 JAN 2011, DOI: 10.1111/j.1471-0307.2010.00655.x

  11. Microencapsulation for Gastrointestinal Delivery of Probiotic Bacteria

    Nano- and Microencapsulation for Foods

    Hae-Soo Kwak, Pages: 167–197, 2014

    Published Online : 18 APR 2014, DOI: 10.1002/9781118292327.ch7

  12. Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage

    International Journal of Dairy Technology

    Volume 65, Issue 1, February 2012, Pages: 104–110, TATIANA C PIMENTEL, SANDRA GARCIA and SANDRA H PRUDÊNCIO

    Article first published online : 27 OCT 2011, DOI: 10.1111/j.1471-0307.2011.00739.x

  13. Potential effects of probiotics in cheese and yogurt production: A review

    Engineering in Life Sciences

    Volume 12, Issue 4, August 2012, Pages: 433–440, Stavros Plessas, Loulouda Bosnea, Athanasios Alexopoulos and Eugenia Bezirtzoglou

    Article first published online : 23 MAY 2012, DOI: 10.1002/elsc.201100122

  14. Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

    Journal of Food Science

    Volume 70, Issue 8, October 2005, Pages: m375–m381, O.N. Donkor, Anders Henriksson, Todor Vasiljevic and Nagendra P. Shah

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11522.x

  15. Biochemistry and Probiotics

    Food Biochemistry and Food Processing, Second Edition

    Claude P. Champagne, Fatemeh Zare, Pages: 673–685, 2012

    Published Online : 26 APR 2012, DOI: 10.1002/9781118308035.ch35

  16. You have free access to this content
    Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures

    Journal of Applied Microbiology

    Volume 110, Issue 5, May 2011, Pages: 1252–1261, L. Van Brandt, K. Coudijzer, L. Herman, C. Michiels, M. Hendrickx and G. Vlaemynck

    Article first published online : 11 MAR 2011, DOI: 10.1111/j.1365-2672.2011.04979.x

  17. Milk-derived Bioactive Components from Fermentation

    Milk and Dairy Products as Functional Foods

    O.A. Alhaj, A. Kanekanian, Pages: 237–288, 2014

    Published Online : 28 MAR 2014, DOI: 10.1002/9781118635056.ch8

  18. 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

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12134

  19. Membrane Processing of Fermented Milks

    Membrane Processing: Dairy and Beverage Applications

    B. Özer, A. Y. Tamime, Pages: 143–175, 2012

    Published Online : 12 DEC 2012, DOI: 10.1002/9781118457009.ch7

  20. Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

    International Journal of Dairy Technology

    Volume 67, Issue 3, August 2014, Pages: 305–333, Adnan Y Tamime, Michael Hickey and David D Muir

    Article first published online : 16 JUL 2014, DOI: 10.1111/1471-0307.12147