Thư Viện trường Đại Học Nha Trang

Journal of Dairy Science, Tập 96, Số 12, 2013

Mục lục:

STT	Nội dung
1	The effect of limited proteolysis by different proteases on the formation of whey protein fibrils / Yu-Zhe Gao and others
2	A new magnetic resonance imaging approach for discriminating Sardinian sheep milk cheese made from heat-treated or raw milk / G. Mulas and others
3	Cold enzymatic bleaching of fluid whey / R. E. Campbell, M. A. Drake
4	Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita / R. Maldonado and others
5	Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry / H. Ochi and others
6	Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both / A. M. S. Sant’Ana and others
7	Sensory properties and drivers of liking for Greek yogurts / N. T. Desai, L. Shepard , M. A. Drake
8	Effects of Lactobacillus kefiranofaciens M1 isolated from kefir grains on enterohemorrhagic Escherichia coli infection using mouse and intestinal cell models / Y. P. Chen and others
9	Effects of mineral content of bovine drinking water: Does iron content affect milk quality? / G. R. Mann and others
10	Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants / L. S. Alves and others
11	High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese / J. Calzada and others
12	Bovine lactoferricin B induces apoptosis of human gastric cancer cell line AGS by inhibition of autophagy at a late stage / W.-R. Pan and others
13	Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt / M.-N. Leclercq-Perlat, A. Hélias, G. Corrieu
14	Short communication: Goat colostrum quality: Litter size and lactation number effects / T. Romero and others
15	Short communication: Feeding linseed oil to dairy goats with competent reticular groove reflex greatly increases n-3 fatty acids in milk fat / A. L. Martínez Marín and others