-
1
-
-
33846379636
-
Potentially probiotic and synbiotic chocolate mousse
-
Aragon-Alegro, L.C., Alegro, J.H.A., Cardarelli, H.R., Chiub, M.C., Saadb, S.M.I. (2007): Potentially probiotic and synbiotic chocolate mousse. LWT - Food Science and Technology 40, 669-675.
-
(2007)
LWT - Food Science and Technology
, vol.40
, pp. 669-675
-
-
Aragon-Alegro, L.C.1
Alegro, J.H.A.2
Cardarelli, H.R.3
Chiub, M.C.4
Saadb, S.M.I.5
-
2
-
-
51349099038
-
Does information about the source of functional ingredients influence consumer perception of functional milk desserts?
-
Ares, G., Giménez, A., Gámbaro, A. (2008): Does information about the source of functional ingredients influence consumer perception of functional milk desserts? Journal of the Science of Food and Agriculture 88, 2061-2068.
-
(2008)
Journal of the Science of Food and Agriculture
, vol.88
, pp. 2061-2068
-
-
Ares, G.1
Giménez, A.2
Gámbaro, A.3
-
3
-
-
74249093308
-
-
M.Sc Thesis, Uludag University Institute of Natural and Applied Sciences, Bursa
-
Ayok, S. (2002): A research on the chemical and microbiological properties of dairy desserts such as keskul, kazandibi, tavukgogsu and sutlac presented for consumption in Bursa province city center, M.Sc Thesis, Uludag University Institute of Natural and Applied Sciences, Bursa.
-
(2002)
A Research on the Chemical and Microbiological Properties of Dairy Desserts Such As Keskul, Kazandibi, Tavukgogsu and Sutlac Presented for Consumption in Bursa Province City Center
-
-
Ayok, S.1
-
4
-
-
0005227882
-
Yeasts and moulds
-
F. P. Downes, and K. Ito (Eds.), Washington: American Public Health Association
-
Beuchat, L.R., Cousin, M.A. (2001): Yeasts and moulds. In F. P. Downes, and K. Ito (Eds.), Compendium of methods for the microbiological examination of foods, Washington: American Public Health Association, 209-215.
-
(2001)
Compendium of Methods for the Microbiological Examination of Foods
, pp. 209-215
-
-
Beuchat, L.R.1
Cousin, M.A.2
-
5
-
-
0347432403
-
Production of cottage cheese using dressing fermented by Bifidobacteria
-
Blanchette, L., Roy, Q., Belanger, G., Guthier, S. (1996): Production of cottage cheese using dressing fermented by Bifidobacteria. Journal of Dairy Science 79, 8-15.
-
(1996)
Journal of Dairy Science
, vol.79
, pp. 8-15
-
-
Blanchette, L.1
Roy, Q.2
Belanger, G.3
Guthier, S.4
-
6
-
-
1542471400
-
Incorporation of Bifidobacteria into cheeses: Challenges and rewards
-
Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B., Reinheimer, J.A. (2004): Incorporation of Bifidobacteria into cheeses: challenges and rewards. International Dairy Journal 14, 375-387.
-
(2004)
International Dairy Journal
, vol.14
, pp. 375-387
-
-
Boylston, T.D.1
Vinderola, C.G.2
Ghoddusi, H.B.3
Reinheimer, J.A.4
-
7
-
-
44349121215
-
Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
-
Cardarelli, H.R., Aragon-Alegro, L.C., Alegro, J.H.A., De Castro, I.A., Saad, S.M.I. (2008): Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture 88, 1318-1324.
-
(2008)
Journal of the Science of Food and Agriculture
, vol.88
, pp. 1318-1324
-
-
Cardarelli, H.R.1
Aragon-Alegro, L.C.2
Alegro, J.H.A.3
De Castro, I.A.4
Saad, S.M.I.5
-
8
-
-
33748364357
-
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpiguia emarginata, DC.) ice cream
-
Favaro-Trindade, C.S., Bernardi, S., Bodini, R.B., Balieiro, J.C.C., Almeida, E. (2006): Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpiguia emarginata, DC.) ice cream. Journal of Food Science 71, 492-495.
-
(2006)
Journal of Food Science
, vol.71
, pp. 492-495
-
-
Favaro-Trindade, C.S.1
Bernardi, S.2
Bodini, R.B.3
Balieiro, J.C.C.4
Almeida, E.5
-
9
-
-
19944414359
-
Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt
-
Ferreira, C., Favaro, C. (2004): Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt. Brazilian Journal of Microbiology 35, 151-156.
-
(2004)
Brazilian Journal of Microbiology
, vol.35
, pp. 151-156
-
-
Ferreira, C.1
Favaro, C.2
-
10
-
-
0028843096
-
Incorporation and survival of Bifidobacterium spp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product
-
Gomes, A.M.P., Malcata, F.X., Klaver, F.A.M., Grande, H.J. (1995): Incorporation and survival of Bifidobacterium spp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherlands Milk and Dairy Journal 49, 71-95.
-
(1995)
Netherlands Milk and Dairy Journal
, vol.49
, pp. 71-95
-
-
Gomes, A.M.P.1
Malcata, F.X.2
Klaver, F.A.M.3
Grande, H.J.4
-
11
-
-
0032085261
-
Development of probiotic cheese manufactured from goat milk: Response surface analysis via technological manipulation
-
Gomes, A.M.P., Malcata, F.X. (1998): Development of probiotic cheese manufactured from goat milk: Response surface analysis via technological manipulation. Journal of Dairy Science 81, 1492-1507.
-
(1998)
Journal of Dairy Science
, vol.81
, pp. 1492-1507
-
-
Gomes, A.M.P.1
Malcata, F.X.2
-
12
-
-
0042277304
-
Caprine cheese with probiotic strains: The effects of ripening temperature and relative humidity on proteolysis and lipolysis
-
Gomes, A.M.P., Silva, M.L.P.C., Malcata, F.X. (1998): Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis. Zeitschrift fur Lebensmittel-Untersuchung und Forschung 207, 386-394.
-
(1998)
Zeitschrift fur Lebensmittel-Untersuchung und Forschung
, vol.207
, pp. 386-394
-
-
Gomes, A.M.P.1
Silva, M.L.P.C.2
Malcata, F.X.3
-
13
-
-
0032695359
-
Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological, and therapeutical properties relevant for use as probiotics
-
Gomes, A., Malcata, X. (1999): Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological, and therapeutical properties relevant for use as probiotics. Trends in Food Science and Technology 10, 139-157.
-
(1999)
Trends in Food Science and Technology
, vol.10
, pp. 139-157
-
-
Gomes, A.1
Malcata, X.2
-
14
-
-
1942424230
-
Survival and sensory acceptability of probiotic microorganisms in a non-fermented frozen vegetarian dessert
-
Heenan, C.N., Adamsa, M.C., Hoskena, R.W., Fleet, G.H. (2004): Survival and sensory acceptability of probiotic microorganisms in a non-fermented frozen vegetarian dessert. LWT - Food Science and Technology 37, 461-466.
-
(2004)
LWT - Food Science and Technology
, vol.37
, pp. 461-466
-
-
Heenan, C.N.1
Adamsa, M.C.2
Hoskena, R.W.3
Fleet, G.H.4
-
15
-
-
0026870941
-
Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food
-
Hekmat, S., McMahon, D. (1992): Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science 75, 1415-1422.
-
(1992)
Journal of Dairy Science
, vol.75
, pp. 1415-1422
-
-
Hekmat, S.1
McMahon, D.2
-
16
-
-
4344595876
-
Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings
-
Helland, M.H., Wicklund, T., Narvhus, J.A. (2004): Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. International Dairy Journal 14, 957-965.
-
(2004)
International Dairy Journal
, vol.14
, pp. 957-965
-
-
Helland, M.H.1
Wicklund, T.2
Narvhus, J.A.3
-
18
-
-
0029026746
-
Impedance measurement of the microbial flora in dairybased desserts
-
Kleiss, T., Albrecht, J., Putallaz, T., Cordier, J.L. (1995): Impedance measurement of the microbial flora in dairybased desserts. Journal of Microbiology Methods 22, 2131-2137.
-
(1995)
Journal of Microbiology Methods
, vol.22
, pp. 2131-2137
-
-
Kleiss, T.1
Albrecht, J.2
Putallaz, T.3
Cordier, J.L.4
-
19
-
-
0142032277
-
Enterobacteriaceae, Coliforms, and Escherichia coli as quality and safety indicators
-
F. P. Downes, and K. Ito (Eds.). Washington: American Public Health Association
-
Kornacki, J.L., Johnson, J.L. (2001): Enterobacteriaceae, Coliforms, and Escherichia coli as quality and safety indicators. In F. P. Downes, and K. Ito (Eds.), Compendium of methods for the microbiological examination of food. Washington: American Public Health Association, 69-82.
-
(2001)
Compendium of Methods for the Microbiological Examination of Food
, pp. 69-82
-
-
Kornacki, J.L.1
Johnson, J.L.2
-
20
-
-
77954752623
-
-
Uludag University Lecture Notes No 99, Bursa
-
Kurdal, E., Ozcan, T., Yilmaz, L. (2008): Sut Teknolojisi, Uludag University Lecture Notes No, 99, Bursa.
-
(2008)
Sut Teknolojisi
-
-
Kurdal, E.1
Ozcan, T.2
Yilmaz, L.3
-
21
-
-
0026856203
-
Lithium chloride-sodium propionate agar for the enumeration of Bifidobacteria in fermented dairy products
-
Lapierre, S., Undeland, P., Cox, L.J. (1992): Lithium chloride-sodium propionate agar for the enumeration of Bifidobacteria in fermented dairy products. Journal of Dairy Science 75, 1192-1196.
-
(1992)
Journal of Dairy Science
, vol.75
, pp. 1192-1196
-
-
Lapierre, S.1
Undeland, P.2
Cox, L.J.3
-
22
-
-
0004130629
-
-
Chapman & Hall, New York, NY
-
Lawless, H.T., Heymann, H. (1999): Sensory evaluation of food: Principles and practices, Chapman & Hall, New York, NY.
-
(1999)
Sensory Evaluation of Food: Principles and Practices
-
-
Lawless, H.T.1
Heymann, H.2
-
23
-
-
19744373279
-
Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract
-
Madureira, A.R., Pereira C.I., Truszkowska K., Gomes A.M., Pintado, M.E., Malcata, E.X. (2005a): Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract. International Dairy Journal 15, 921-927
-
(2005)
International Dairy Journal
, vol.15
, pp. 921-927
-
-
Madureira, A.R.1
Pereira, C.I.2
Truszkowska, K.3
Gomes, A.M.4
Pintado, M.E.5
Malcata, E.X.6
-
24
-
-
17644425320
-
Incorporation and survival of probiotic bacteria in whey cheese matrices
-
Madureira, A.R., Giao, M.S., Pintado, M.E., Gomes, A.M., Freitas, A.C., Malcata, E.X. (2005b): Incorporation and survival of probiotic bacteria in whey cheese matrices. Journal of Food Science 70, 160-165.
-
(2005)
Journal of Food Science
, vol.70
, pp. 160-165
-
-
Madureira, A.R.1
Giao, M.S.2
Pintado, M.E.3
Gomes, A.M.4
Freitas, A.C.5
Malcata, E.X.6
-
25
-
-
34247281418
-
Viability of probiotic microorganisms (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB- 12) in ice cream
-
Magariños, H., Selaive, S., Costa, M., Flores, M., Pizarro, O. (2007): Viability of probiotic microorganisms (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB- 12) in ice cream. International Journal of Dairy Technology 60,128-134.
-
(2007)
International Journal of Dairy Technology
, vol.60
, pp. 128-134
-
-
Magariños, H.1
Selaive, S.2
Costa, M.3
Flores, M.4
Pizarro, O.5
-
26
-
-
39449094547
-
Viability of probiotic microorganisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. Lactis) in a milk-based dessert with cranberry sauce
-
Magariños, H., Cartes, P., Fraser, B., Selaive, S., Costa, M., Figuerola, F., Pizarro, O. (2008): Viability of probiotic microorganisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. Lactis) in a milk-based dessert with cranberry sauce. International Journal of Dairy Technology 61, 96-101.
-
(2008)
International Journal of Dairy Technology
, vol.61
, pp. 96-101
-
-
Magariños, H.1
Cartes, P.2
Fraser, B.3
Selaive, S.4
Costa, M.5
Figuerola, F.6
Pizarro, O.7
-
27
-
-
33646534404
-
The in vitro inhibition of gram negative pathogenic bacteria by Bifidobacteria is caused by the production of organic acids
-
Makras, L., de Vyust, L. (2006): The in vitro inhibition of gram negative pathogenic bacteria by Bifidobacteria is caused by the production of organic acids. International Dairy Journal 16, 1049-1057.
-
(2006)
International Dairy Journal
, vol.16
, pp. 1049-1057
-
-
Makras, L.1
De Vyust, L.2
-
28
-
-
55649124085
-
Functional dairy foods - An overview
-
Malcata, F. X., Gomes, A.M.P., Pintado, M.E. (2005): Functional dairy foods - an overview. Egyptian Journal of Dairy Science 33, 1-12.
-
(2005)
Egyptian Journal of Dairy Science
, vol.33
, pp. 1-12
-
-
Malcata, F.X.1
Gomes, A.M.P.2
Pintado, M.E.3
-
29
-
-
0036088097
-
Nutritional advantages of probiotics and prebiotics
-
Marteau, P., Boutron-Ruault, M.C. (2002): Nutritional advantages of probiotics and prebiotics. British Journal of Nutrition 87 (2), 153-157.
-
(2002)
British Journal of Nutrition
, vol.87
, Issue.2
, pp. 153-157
-
-
Marteau, P.1
Boutron-Ruault, M.C.2
-
30
-
-
58149486125
-
Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. Shermanii
-
Maity, T., Kumar, R., Misra, A.K. (2008): Development of healthy whey drink with Lactobacillus rhamnosus, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii. Mljekarstvo 58 (4) 315-325.
-
(2008)
Mljekarstvo
, vol.58
, Issue.4
, pp. 315-325
-
-
Maity, T.1
Kumar, R.2
Misra, A.K.3
-
31
-
-
67649184124
-
The influence of lactulose on growth and survival of probioticbacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey
-
Matijević, B., Božanić, R., Tratnik, LJ. (2009): The influence of lactulose on growth and survival of probioticbacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey. Mljekarstvo 59 (1), 20-27.
-
(2009)
Mljekarstvo
, vol.59
, Issue.1
, pp. 20-27
-
-
Matijević, B.1
Božanić, R.2
Tratnik, L.J.3
-
32
-
-
0035684983
-
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
-
Oliveira, M.N., Sodini, I., Remeuf, F., Corrieu, G. (2001): Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal 11, 935-942.
-
(2001)
International Dairy Journal
, vol.11
, pp. 935-942
-
-
Oliveira, M.N.1
Sodini, I.2
Remeuf, F.3
Corrieu, G.4
-
33
-
-
34547628199
-
Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives
-
Parada, J.L., Ricoy Caron, C., Medeiros, A.B.P., Soccol, C.R. (2007): Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives. Brazilian Archives of Biology and Technology 50, 512-542.
-
(2007)
Brazilian Archives of Biology and Technology
, vol.50
, pp. 512-542
-
-
Parada, J.L.1
Ricoy Caron, C.2
Medeiros, A.B.P.3
Soccol, C.R.4
-
34
-
-
0020650513
-
Bifidobacteria and their role: Microbiological, nutritional- physiological, medical and technological aspects and bibliography
-
Rasic, J.L., Kurmann, J.A. (1983): Bifidobacteria and their role: microbiological, nutritional-physiological, medical and technological aspects and bibliography. Experientia 39 (suppl.), 1-295.
-
(1983)
Experientia
, vol.39
, Issue.SUPPL.
, pp. 1-295
-
-
Rasic, J.L.1
Kurmann, J.A.2
-
35
-
-
0032336462
-
Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts
-
Ravula, R.R., Shah, N.P. (1998): Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts. Australian Journal of Dairy Technology 53, 175-179.
-
(1998)
Australian Journal of Dairy Technology
, vol.53
, pp. 175-179
-
-
Ravula, R.R.1
Shah, N.P.2
-
36
-
-
0035964969
-
Media for the isolation and enumeration of Bifidobacteria in dairy products
-
Roy, D. (2001): Media for the isolation and enumeration of Bifidobacteria in dairy products. International Journal of Food Microbiology 69, 167-182
-
(2001)
International Journal of Food Microbiology
, vol.69
, pp. 167-182
-
-
Roy, D.1
-
37
-
-
0003115770
-
The survival of culture bacteria in fresh and freeze-dried AB yoghurts
-
Rybka, S., Kailasapathy, K. (1995): The survival of culture bacteria in fresh and freeze-dried AB yoghurts, Australian Journal of Dairy Technology 50, 51-57.
-
(1995)
Australian Journal of Dairy Technology
, vol.50
, pp. 51-57
-
-
Rybka, S.1
Kailasapathy, K.2
-
38
-
-
67649204003
-
Probiotic bacteria in prevention and treatment of diarrhea
-
Samaržija, D., Tudor, M., Prtilo, T., Špehar, I.D., Zamberlin, Š., Havranek, J. (2009): Probiotic bacteria in prevention and treatment of diarrhea. Mljekarstvo 59 (1), 28-32.
-
(2009)
Mljekarstvo
, vol.59
, Issue.1
, pp. 28-32
-
-
Samaržija, D.1
Tudor, M.2
Prtilo, T.3
Špehar, I.D.4
Zamberlin, Š.5
Havranek, J.6
-
39
-
-
0038047725
-
Probiotics: Considerations for human health
-
Sanders, M.E. (2003): Probiotics: Considerations for human health. Nutrition Reviews 61, 91-99.
-
(2003)
Nutrition Reviews
, vol.61
, pp. 91-99
-
-
Sanders, M.E.1
-
40
-
-
4444242774
-
Antagonastic activities of Lactobacilli and Bifidobacteria against microbial pathogens
-
Servin, A.L. (2004): Antagonastic activities of Lactobacilli and Bifidobacteria against microbial pathogens, FEMS Microbiology Reviews 28, 405-440.
-
(2004)
FEMS Microbiology Reviews
, vol.28
, pp. 405-440
-
-
Servin, A.L.1
-
41
-
-
33746454159
-
Survey and properties of Staphylococcus aureus isolated from Japanese-style desserts
-
Shimamura, Y., Kidokoro, S., Murata, M. (2006): Survey and properties of Staphylococcus aureus isolated from Japanese-style desserts. Bioscience, Biotechnology and Biochemistry 70, 1571-1577.
-
(2006)
Bioscience, Biotechnology and Biochemistry
, vol.70
, pp. 1571-1577
-
-
Shimamura, Y.1
Kidokoro, S.2
Murata, M.3
-
42
-
-
33646512632
-
Effect of inulin addition on rheological and sensory properties of fatfree starch-based dairy desserts
-
Tarrega, A., Costell, E. (2006): Effect of inulin addition on rheological and sensory properties of fatfree starch-based dairy desserts. International Dairy Journal 16, 1104-1112.
-
(2006)
International Dairy Journal
, vol.16
, pp. 1104-1112
-
-
Tarrega, A.1
Costell, E.2
-
43
-
-
30744433142
-
Interactions between kappa-carrageenan, milk proteins and modified starch in sterilized dairy desserts
-
Verbeken, D., Bael, K., Thas, O., Dewettinck, K. (2006): Interactions between kappa-carrageenan, milk proteins and modified starch in sterilized dairy desserts. International Dairy Journal 16, 482-488.
-
(2006)
International Dairy Journal
, vol.16
, pp. 482-488
-
-
Verbeken, D.1
Bael, K.2
Thas, O.3
Dewettinck, K.4
-
44
-
-
0032831428
-
Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria
-
Vinderola, C.G., Reinheimer, J.A. (1999): Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal 9, 497-505.
-
(1999)
International Dairy Journal
, vol.9
, pp. 497-505
-
-
Vinderola, C.G.1
Reinheimer, J.A.2
-
45
-
-
0034055626
-
Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage
-
Vinderola, C.G., Bailo, N., Reinheimer, J.A. (2000): Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Research International 33, 97-102.
-
(2000)
Food Research International
, vol.33
, pp. 97-102
-
-
Vinderola, C.G.1
Bailo, N.2
Reinheimer, J.A.3
|