Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 66, Số 1, 2013

Mục lục:

STT	Nội dung
1	Effect of lactose on cross-linking of milk proteins during heat treatments / Jasim M S Al-Saadi, Azhar Mat Easa, Hilton C Deeth
2	Studies on the interaction of -epigallocatechin-3-gallate from green tea with bovine b-lactoglobulin by spectroscopic methods and docking / Xuli Wu and others
3	Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating / Onur Guneser and others
4	Prolactin gene polymorphism in Nili-Ravi buffaloes in relation to Sahiwal and Achai Cattle / Rafaqat Ishaq and others
5	The fatty acid pro ﬁ le of Chinese Maiwa yak milk in relation to season and parity / Sheng-Hua He and others
6	Changes in content of vitamins A and E in growing-up milk throughout its shelf life / Juan Francisco Haro-Vicente and others
7	A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico / Alejandra D Solís-Méndez, Julieta G Estrada-Flores, Octavio A Castelán-Ortega
8	The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening / Mehrnaz Aminifar and others
9	Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue / Clarissa R Cunha and others
10	Cream cheese as a symbiotic food carrier using Bi ﬁ dobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin / Larissa L Alves and others
11	Effects of Mentha longifolia L. essential oil and Lactobacillus casei on the organoleptic properties and on the growth of Staphylococcus aureus and Listeria monocytogenes during manufacturing, ripening and storage of Iranian white-brined cheese / Ali Ehsani, Razzaqh Mahmoudi
12	Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese / Razzagh Mahmoudi and others
13	A comparison of gene expression of Listeria monocytogenes in vitro and in the soft cheese Crescenza / Valentina Alessandria and others
14	Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends / Chandrika Ravindran Rachana and others
15	Effect of cholesterol removal on the granulation behaviour of low-cholesterol ghee / Karuna Meghwal and others
16	Studies on physicochemical and antioxidant properties of strawberry polyphenol extract–fortiﬁed stirred Dahi / Richa Singh and others
17	Sensory and textural properties of chhana kheer made with three arti ﬁcial sweeteners / Anuj Gautam, Alok Jha, Rakhi Singh
18	Textural and sensory properties of Lal peda manufactured with arti ﬁ cial sweeteners and bulking agents / Parul Jain and others
19	Production of propionic acid in a fermented dairy beverage / Shahla Farhadi and others
20	The effects of ratio of cow ’ s milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic ﬂ avoured fermented drinks / Zahra Shahabbaspour and others
21	Symposium Report
22	Poster
23	Book Reviews