-
1
-
-
79958713686
-
Improvement of the properties of goat's milk labneh using some aromatic and vegetable oils
-
Abou Ayana I.A.A., Gamal El Deen A.A. Improvement of the properties of goat's milk labneh using some aromatic and vegetable oils. Int. J. Dairy Sci. 2011, 6:112-123.
-
(2011)
Int. J. Dairy Sci.
, vol.6
, pp. 112-123
-
-
Abou Ayana, I.A.A.1
Gamal El Deen, A.A.2
-
2
-
-
0036844854
-
Rheological properties of a concentrated fermented product, labneh, produced from bovine milk: effect of production method
-
Abu-Jdayil B., Jumah R.Y., Shaker R.R. Rheological properties of a concentrated fermented product, labneh, produced from bovine milk: effect of production method. Int. J. Food Prop. 2002, 5:667-679.
-
(2002)
Int. J. Food Prop.
, vol.5
, pp. 667-679
-
-
Abu-Jdayil, B.1
Jumah, R.Y.2
Shaker, R.R.3
-
3
-
-
20244383255
-
Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage
-
Al-Kadamany E., Khattar M., Haddad T., Toufeili I. Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage. Lebensm. Wissen. Technol. 2003, 36:407-414.
-
(2003)
Lebensm. Wissen. Technol.
, vol.36
, pp. 407-414
-
-
Al-Kadamany, E.1
Khattar, M.2
Haddad, T.3
Toufeili, I.4
-
4
-
-
0004202155
-
-
Association of Official Analytical Chemists, Washington, DC, AOAC.
-
AOAC. Official Methods of Analysis 1990, Association of Official Analytical Chemists, Washington, DC.
-
(1990)
Official Methods of Analysis
-
-
-
5
-
-
33645407623
-
Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques
-
Bönisch M.P., Tolkach A., Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. Int. Dairy J. 2006, 16:669-678.
-
(2006)
Int. Dairy J.
, vol.16
, pp. 669-678
-
-
Bönisch, M.P.1
Tolkach, A.2
Kulozik, U.3
-
6
-
-
78649561438
-
Volatile flavor compounds in yogurt: a review
-
Cheng H. Volatile flavor compounds in yogurt: a review. Crit. Rev. Food Sci. Nutr. 2010, 50:938-950.
-
(2010)
Crit. Rev. Food Sci. Nutr.
, vol.50
, pp. 938-950
-
-
Cheng, H.1
-
7
-
-
70449581140
-
Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk
-
Domagała J. Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. Int. J. Food Prop. 2009, 12:605-615.
-
(2009)
Int. J. Food Prop.
, vol.12
, pp. 605-615
-
-
Domagała, J.1
-
8
-
-
79953693866
-
Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks
-
Erkaya T., şengül M. Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks. Int. J. Dairy Technol. 2011, 64:240-246.
-
(2011)
Int. J. Dairy Technol.
, vol.64
, pp. 240-246
-
-
Erkaya, T.1
Şengül, M.2
-
9
-
-
32444439792
-
Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt
-
Farnsworth J.P., Li J., Hendricks G.M., Guo M.R. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin. Res. 2006, 65:113-121.
-
(2006)
Small Rumin. Res.
, vol.65
, pp. 113-121
-
-
Farnsworth, J.P.1
Li, J.2
Hendricks, G.M.3
Guo, M.R.4
-
10
-
-
21744448778
-
Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim-milk gel
-
Færgemand M., Qvist K.B. Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim-milk gel. Food Hydrocolloids 1997, 11:287-292.
-
(1997)
Food Hydrocolloids
, vol.11
, pp. 287-292
-
-
Færgemand, M.1
Qvist, K.B.2
-
11
-
-
0032840577
-
Cross-linking of adsorbed casein films with transglutaminase
-
Færgemand M., Murray B.S., Dickinson E., Qvist K.B. Cross-linking of adsorbed casein films with transglutaminase. Int. Dairy J. 1999, 9:343-346.
-
(1999)
Int. Dairy J.
, vol.9
, pp. 343-346
-
-
Færgemand, M.1
Murray, B.S.2
Dickinson, E.3
Qvist, K.B.4
-
12
-
-
44249101350
-
Crosslinking of milk whey proteins by transglutaminase
-
Gauche C., Vieira J.T.C., Ogliari P.J., Bordignon-Luiz M.T. Crosslinking of milk whey proteins by transglutaminase. Process Biochem. 2008, 43:788-794.
-
(2008)
Process Biochem.
, vol.43
, pp. 788-794
-
-
Gauche, C.1
Vieira, J.T.C.2
Ogliari, P.J.3
Bordignon-Luiz, M.T.4
-
13
-
-
33846889559
-
Changes in salted yoghurt during storage
-
Güler Z. Changes in salted yoghurt during storage. Int. J. Food Sci. Technol. 2007, 42:235-245.
-
(2007)
Int. J. Food Sci. Technol.
, vol.42
, pp. 235-245
-
-
Güler, Z.1
-
14
-
-
1642445492
-
Goat milk in human nutrition
-
Haenlein G.F.W. Goat milk in human nutrition. Small Rumin. Res. 2004, 51:155-163.
-
(2004)
Small Rumin. Res.
, vol.51
, pp. 155-163
-
-
Haenlein, G.F.W.1
-
15
-
-
81255184989
-
Characteristics and utilization of sheep and goat milk in the Middle East
-
Hilali M., El-Mayda E., Rischkowskya B. Characteristics and utilization of sheep and goat milk in the Middle East. Small Rumin. Res. 2011, 101:92-101.
-
(2011)
Small Rumin. Res.
, vol.101
, pp. 92-101
-
-
Hilali, M.1
El-Mayda, E.2
Rischkowskya, B.3
-
16
-
-
0035531318
-
Transglutaminase: its utilization in the food industry
-
Kuraishi C., Yamazaki K., Susa Y. Transglutaminase: its utilization in the food industry. Food Rev. Int. 2001, 17:221-246.
-
(2001)
Food Rev. Int.
, vol.17
, pp. 221-246
-
-
Kuraishi, C.1
Yamazaki, K.2
Susa, Y.3
-
17
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
18
-
-
0034366655
-
Technofunctional properties of transglutaminase-treated milk proteins
-
Lorenzen P.C. Technofunctional properties of transglutaminase-treated milk proteins. Milchwissenschaft 2000, 55:667-670.
-
(2000)
Milchwissenschaft
, vol.55
, pp. 667-670
-
-
Lorenzen, P.C.1
-
19
-
-
0036686486
-
Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt
-
Lorenzen P.C., Neve H., Mautner A., Schlimme E. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. Int. J. Dairy Technol. 2002, 55:152-157.
-
(2002)
Int. J. Dairy Technol.
, vol.55
, pp. 152-157
-
-
Lorenzen, P.C.1
Neve, H.2
Mautner, A.3
Schlimme, E.4
-
20
-
-
0033417646
-
Compositional characteristics and sensory evaluation of labneh made from goat's milk
-
Mehaia M.A., El-Khadragy S.M. Compositional characteristics and sensory evaluation of labneh made from goat's milk. Milchwissenschaft 1999, 54:567-569.
-
(1999)
Milchwissenschaft
, vol.54
, pp. 567-569
-
-
Mehaia, M.A.1
El-Khadragy, S.M.2
-
21
-
-
0036780330
-
Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels
-
Michalski M.C., Cariou R., Michel F., Garnier C. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. J. Dairy Sci. 2002, 85:2451-2461.
-
(2002)
J. Dairy Sci.
, vol.85
, pp. 2451-2461
-
-
Michalski, M.C.1
Cariou, R.2
Michel, F.3
Garnier, C.4
-
22
-
-
0031690193
-
Transglutaminase and its use for food processing
-
Motoki M., Seguro K. Transglutaminase and its use for food processing. Trends Food Sci. Technol. 1998, 9:204-210.
-
(1998)
Trends Food Sci. Technol.
, vol.9
, pp. 204-210
-
-
Motoki, M.1
Seguro, K.2
-
23
-
-
40249117535
-
Effect of transglutaminase on physicochemical properties of set-style yogurt
-
Oner Z., Karahan A.G., Aydemir S., Sanlidere Aloglu H. Effect of transglutaminase on physicochemical properties of set-style yogurt. Int. J. Food Prop. 2008, 11:196-205.
-
(2008)
Int. J. Food Prop.
, vol.11
, pp. 196-205
-
-
Oner, Z.1
Karahan, A.G.2
Aydemir, S.3
Sanlidere Aloglu, H.4
-
24
-
-
0040627660
-
The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques
-
Ozer B.H., Robinson R.K. The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. Lebensm. Wissen. Technol. 1999, 32:391-395.
-
(1999)
Lebensm. Wissen. Technol.
, vol.32
, pp. 391-395
-
-
Ozer, B.H.1
Robinson, R.K.2
-
25
-
-
84871358241
-
Yogurt Science and Technology
-
Harran University, Faculty of Agricultural Food Engineering, Department Sidas Press, şanliurfa
-
Ozer B. Yoĝurt Bilimi ve Teknolojisi 2006, Harran University, Faculty of Agricultural Food Engineering, Department Sidas Press, şanliurfa.
-
(2006)
Yoĝurt Bilimi ve Teknolojisi
-
-
Ozer, B.1
-
26
-
-
33750731000
-
Incorporation of microbial transglutaminase into non-fat yogurt production
-
Ozer B., Kirmaci H.A., Oztekin S., Hayaloglu A., Atamer M. Incorporation of microbial transglutaminase into non-fat yogurt production. Int. Dairy J. 2007, 17:199-207.
-
(2007)
Int. Dairy J.
, vol.17
, pp. 199-207
-
-
Ozer, B.1
Kirmaci, H.A.2
Oztekin, S.3
Hayaloglu, A.4
Atamer, M.5
-
27
-
-
0000482754
-
Characteristics of concentrated yogurt (Labneh) produced in Israel
-
Rosenthal I., Juven B.J., Gordin S., Jubran N. Characteristics of concentrated yogurt (Labneh) produced in Israel. J. Dairy Sci. 1980, 63:1826-1828.
-
(1980)
J. Dairy Sci.
, vol.63
, pp. 1826-1828
-
-
Rosenthal, I.1
Juven, B.J.2
Gordin, S.3
Jubran, N.4
-
28
-
-
4344648139
-
Development of a static headspace gas chromatographic/mass spectrometric method to analyze the level of volatile contaminants biodegradation
-
Sakata S.K., Taniguchi S., Rodrigues D.F., Urano M.E., Wandermüren M.N., Pellizari V.H., Comasseto J.V. Development of a static headspace gas chromatographic/mass spectrometric method to analyze the level of volatile contaminants biodegradation. J. Chromatogr. A 2004, 1048:67-71.
-
(2004)
J. Chromatogr. A
, vol.1048
, pp. 67-71
-
-
Sakata, S.K.1
Taniguchi, S.2
Rodrigues, D.F.3
Urano, M.E.4
Wandermüren, M.N.5
Pellizari, V.H.6
Comasseto, J.V.7
-
29
-
-
0033673716
-
Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation
-
Schorsch C., Carrie H., Norton I.T. Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation. Int. Dairy J. 2000, 10:529-539.
-
(2000)
Int. Dairy J.
, vol.10
, pp. 529-539
-
-
Schorsch, C.1
Carrie, H.2
Norton, I.T.3
-
30
-
-
84871354990
-
-
Transglutaminaz enziminin yoĝurt üretiminde kullanilmasi üzerinde araştirmalar [Research on the use of the transglutaminase enzyme in yogurt production], TUBITAK Project No: 105160.
-
Sezgin, E., çetin, T., şenel, E., Deveci, O., Benli, M. 2008. Transglutaminaz enziminin yoĝurt üretiminde kullanilmasi üzerinde araştirmalar [Research on the use of the transglutaminase enzyme in yogurt production], TUBITAK Project No: 105160.
-
(2008)
-
-
Sezgin, E.1
Çetin, T.2
Şenel, E.3
Deveci, O.4
Benli, M.5
-
31
-
-
77950519984
-
Recent advances in exploiting goat's milk: quality, safety and production aspects
-
Silanikove N., Leitner G., Merin U., Prosser C.G. Recent advances in exploiting goat's milk: quality, safety and production aspects. Small Rumin. Res. 2010, 89:110-124.
-
(2010)
Small Rumin. Res.
, vol.89
, pp. 110-124
-
-
Silanikove, N.1
Leitner, G.2
Merin, U.3
Prosser, C.G.4
-
32
-
-
77953163444
-
Nutritional and therapeutic value of fermented caprine milk
-
Slačanac V., BoŽanić R., Hardi J., Szabó J.R., Lučan M., Krstanović V. Nutritional and therapeutic value of fermented caprine milk. Int. J. Dairy Technol. 2010, 63:171-189.
-
(2010)
Int. J. Dairy Technol.
, vol.63
, pp. 171-189
-
-
Slačanac, V.1
Božanić, R.2
Hardi, J.3
Szabó, J.R.4
Lučan, M.5
Krstanović, V.6
-
33
-
-
79954989959
-
Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt
-
şanli T., Sezgin E., Deveci O., şenel E., Benli M. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids 2011, 25:1477-1481.
-
(2011)
Food Hydrocolloids
, vol.25
, pp. 1477-1481
-
-
Şanli, T.1
Sezgin, E.2
Deveci, O.3
Şenel, E.4
Benli, M.5
-
34
-
-
79961206941
-
Changes in some properties of strained (Süzme) goat's yoghurt during storage
-
şenel E., Atamer M., Gürsoy A., öztekin F.S. Changes in some properties of strained (Süzme) goat's yoghurt during storage. Small Rumin. Res. 2011, 99:171-177.
-
(2011)
Small Rumin. Res.
, vol.99
, pp. 171-177
-
-
Şenel, E.1
Atamer, M.2
Gürsoy, A.3
Öztekin, F.S.4
-
35
-
-
0001191950
-
Some aspects of the production of a concentrated yogurt (Labneh) popular in the Middle East
-
Tamine A.Y., Robinson R.K. Some aspects of the production of a concentrated yogurt (Labneh) popular in the Middle East. Milchwissenschaft 1978, 33:209-212.
-
(1978)
Milchwissenschaft
, vol.33
, pp. 209-212
-
-
Tamine, A.Y.1
Robinson, R.K.2
-
36
-
-
0011382006
-
Microstructure and firmness of labneh (high solids yoghurt) made from cow's, goat's and sheep's milk by traditional method or by ultrafiltration
-
Tamime A.Y., Kalab M., Davies G., Mahdi H.A. Microstructure and firmness of labneh (high solids yoghurt) made from cow's, goat's and sheep's milk by traditional method or by ultrafiltration. Food Structure 1991, 10:37-44.
-
(1991)
Food Structure
, vol.10
, pp. 37-44
-
-
Tamime, A.Y.1
Kalab, M.2
Davies, G.3
Mahdi, H.A.4
-
38
-
-
84870309452
-
-
Turkish Institute of Standards, Ankara, Turkey, TSE
-
TSE Standard of Yogurt; TS 1330 1999, Turkish Institute of Standards, Ankara, Turkey.
-
(1999)
Standard of Yogurt; TS 1330
-
-
-
39
-
-
50849121408
-
Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk
-
Vargas M., Cháfer M., Albors A., Chiralt A., González-Martínez C. Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk. Int. Dairy J. 2008, 18:1146-1152.
-
(2008)
Int. Dairy J.
, vol.18
, pp. 1146-1152
-
-
Vargas, M.1
Cháfer, M.2
Albors, A.3
Chiralt, A.4
González-Martínez, C.5
-
40
-
-
70149120710
-
Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir
-
Wróblewska B., Kołakowski P., Pawlikowska K., Troszyńska A., Kaliszewska A. Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloids 2009, 23:2434-2445.
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 2434-2445
-
-
Wróblewska, B.1
Kołakowski, P.2
Pawlikowska, K.3
Troszyńska, A.4
Kaliszewska, A.5
|