Thư Viện trường Đại Học Nha Trang

International journal of dairy technology, Tập 66, Số 2, 2013

Mục lục:

STT	Nội dung
1	Study of the effects of spray-drying on the functionality of probiotic lactobacilli / Roxana Páez and others
2	Effect of trehalose and lactose as cryoprotectant during freeze-drying, in vitro gastro-intestinal transit and survival of microencapsulated freeze-dried Lactobacillus casei 431 cells / Arup Nag, Shantanu Das
3	The effect of various heat treatments on the antioxidant capacity of milk before and after simulated gastrointestinal digestion / Hatice Sanlidere Alo Glu
4	Improved isolation of bioactive components of bovine colostrum using cross- ﬂ ow micro ﬁ ltration / Thomas Gosch and others
5	The effect of using nonchlorine products for cleaning and sanitising milking equipment on bacterial numbers and residues in milk / David Gleeson, Bernadette O’brien, Kieran Jordan
6	Occurrence of endosulphan residues in dairy milk in plains of Uttarakhand, India: Short communication / Nagappa S Karabasanavar, Suresh P Singh
7	Relationship between gastrointestinal tolerance and exopolysaccharide production of propionibacteria strains under different pH and bile conditions / Derya Onal Darilmaz
8	Immunomodulatory and antioxidative potential of herb (Pueraria tuberosa) in mice using milk as the carrier / Pravin Digambar Sawale and others
9	An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying / Shriyesh Patel and others
10	Ripening of cheese made from full concentrated milk retentate with and without peptidase addition / Terhi Aaltonen, Ilkka Huumonen
11	The effect of adding whey protein particles as inert ﬁ ller on thermophysical properties of fat-reduced semihard cheese type Gouda / Philipp Schenkel, Ravi Samudrala, Jörg Hinrichs
12	Characterisation of mozzarella cheese curd by means of capillary rheometry / Balz Bahler, Jorg Hinrichs
13	Antibiotic susceptibility patterns of Enterococcus strains isolated from Turkish Tulum cheese / Nazli N Yogurtcu, Yasin Tuncer
14	Effects of probiotic yoghurt on symptoms and intestinal microbiota in patients with irritable bowel syndrome / Jin Lee and others
15	Optimisation of process conditions for lactose hydrolysis in paneer whey with cold-active b -galactosidase from psychrophilic Thalassospira frigidphilosprofundus / Mrinmoy Ghosh and others
16	In ﬂuence of fortiﬁ cation with sodium – calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt / Gulfem Unal, A Sibel Akalin
17	The physicochemical and microbiological quality of the Sudanese yoghurt Mish produced by traditional and modernised methods / Mustafa K H Abdel-Gader, Jafar M El-Bakri, Ibtisam E M El Zubeir
18	The proteolytic activity of selected lactic acid bacteria in fermenting cow ’ s and camel ’ s milk and the resultant sensory characteristics of the products / Maryam Moslehishadt
19	Effect of incorporating whey protein concentrate into stevia-sweetened Kul ﬁ on physicochemical and sensory properties / Apurba Giri, H G Ramachandra Rao, Ramesh V
20	Antibacterial activity of zinc oxide nanoparticle suspensions on food-borne pathogens / Mahboubeh Mirhosseini, Fatemeh B Firouzabadi
21	Symposium Report
22	Book Reviews / From p.145-156