Thư Viện trường Đại Học Nha Trang

Journal of Dairy Science, Tập 96, Số 03, 2013

Mục lục:

STT	Nội dung
1	Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese / D. Sánchez-Macías and others
2	Quantitative measurement of vitamin K 2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method / E. Manoury and others
3	Skimmed, sterilized, and concentrated bovine late colostrum promotes both prevention and recovery from intestinal tissue damage in mice / Cairangzhuoma and others
4	Optical backscatter method for determining thermal denaturation of β lactoglobulin and other whey proteins in milk / Alisa Lamb and others
5	Influence of heating and acidification on the flavor of whey protein isolate / S. S. White and others
6	Descriptive sensory profile of cow and buffalo milk cheddar cheese prepared using indigenous cultures / M. A. Murtaza and others
7	Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate / Rachel E. Campbell and others
8	Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese / J. Grummer and others
9	Effect of drying methods of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris on secondary protein structure and glass transition temperature as studied by Fourier transform infrared and differential scanning calorimetry / Dianawati Dianawati, Vijay Mishra, Nagendra P. Shah
10	Ameliorative potential of wwhey proteins hydrolysate against paracetamol-induced oxidative stress / S. Athira and others
11	Antimicrobial potential for the combination of bovine lactoferrin or its hydrolysate wwith lactoferrin - resistant probiotics against foodborne pathogens / P.-W. Chen and others
12	Development of a method to determine essential oil residues in cow milk / A. Hallier and others
13	Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses / L. Sadat-Mekmene and others
14	Short communication: Radio frequency dielectric heating of nonfat dry milk affects solubility and wwhey protein nitrogen index / C. Chen and others