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1.
Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere.
J Food Sci Technol
; 57(7): 2722-2731, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32549622
2.
Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for ß-lactoglobulin purification in whey proteins.
J Dairy Res
; 86(1): 114-119, 2019 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30729897
3.
Valorisation of Whey and Buttermilk for Production of Functional Beverages - An Overview of Current Possibilities.
Food Technol Biotechnol
; 57(4): 448-460, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32123507
4.
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture.
Food Technol Biotechnol
; 57(4): 461-471, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32123508
5.
Chymotrypsin selectively digests ß-lactoglobulin in whey protein isolate away from enzyme optimal conditions: potential for native α-lactalbumin purification.
J Dairy Res
; 80(1): 14-20, 2013 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23317562
6.
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.
Foods
; 11(5)2022 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-35267334
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