Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition (English)
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In:
International Journal of Dairy Technology
;
72
, 4
;
496-504
;
2019
- Article (Journal) / Electronic Resource
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Title:Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition
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Contributors:
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Published in:International Journal of Dairy Technology ; 72, 4 ; 496-504
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Publisher:
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Publication date:2019-11-01
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 72, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 481
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Impact of nonthermal processing on different milk enzymesAhmad, Talha / Butt, Muhammad Zubair / Aadil, Rana Muhammad / Inam‐ur‐Raheem, Muhammad / Abdullah / Bekhit, Alaa El‐Din / Guimarães, Jonas T / Balthazar, Celso F / Rocha, Ramom S / Esmerino, Erick A et al. | 2019
- 496
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Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid compositionAli, Fatma / Wang, Jianming / Ullah, Niamat et al. | 2019
- 505
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Synthesis and characterisation of a selective adsorbent based on the molecularly imprinted polymer for the removal of cloxacillin antibiotic residue from milkJafari, Saeid / Dehghani, Mohammad / Nasirizadeh, Navid / Baghersad, Mohammad Hadi et al. | 2019
- 515
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Selection and analysis of bacteriophage‐insensitive mutants of Streptococcus thermophilus isolated in UkraineNaumenko, Oksana / Skrypkina, Inessa / Zhukova, Yaroslava / Vakulenko, Mykola / Kigel, Natalia et al. | 2019
- 524
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Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory propertiesChetachukwu, Adegoke Samuel / Thongraung, Chakree / Yupanqui, Chutha Takahashi et al. | 2019
- 536
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Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regionsLiu, Wenwen / Zhang, Meimei / Xie, Jie / Wang, Hongwei / Zhao, Xin / Chen, Bingcan / Suo, Huayi et al. | 2019
- 545
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Hypolipidaemic effects of synbiotic yoghurt in rabbitsSarfraz, Farkhandah / Farooq, Umar / Shafi, Afshan / Hayat, Zafar / Akram, Kashif / Rehman, Hafeez‐Ur et al. | 2019
- 551
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Bile salt deconjugation activity of Propionibacterium strains and their cholesterol co‐precipitation abilitiesOnal Darilmaz, Derya / Beyatli, Yavuz et al. | 2019
- 559
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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strainsSantos, Widson Michael / de Caldas Nobre, Michelangela Suelleny / Cavalcanti, Mônica Tejo / dos Santos, Karina Maria Olbrich / Salles, Hévila Oliveira / Alonso Buriti, Flávia Carolina et al. | 2019
- 569
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Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurtsBocharova, Oksana et al. | 2019
- 573
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Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®Eberhardt, Agustina / López, Emilse C / Ceruti, Roberto J / Marino, Fernanda / Mammarella, Enrique J / Manzo, Ricardo M / Sihufe, Guillermo A et al. | 2019
- 585
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Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word associationJudacewski, Priscila / Los, Paulo Ricardo / Lima, Larissa Siqueira / Alberti, Aline / Zielinski, Acácio Antonio Ferreira / Nogueira, Alessandro et al. | 2019
- 591
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Self‐segmenting of rennet‐induced milk gel in cheesemaking tankSmykov, Igor T et al. | 2019
- 601
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A traditional cheese from Greece to Turkey: ArmolaYoldaş, Melisa / Kınık, Özer / Akan, Ecem / Yerlikaya, Oktay et al. | 2019
- 610
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The use of buttermilk as a raw material for cheese productionSkryplonek, Katarzyna / Dmytrów, Izabela / Mituniewicz‐Małek, Anna et al. | 2019
- 617
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Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk PaneerKumar, Ranjan / Mishra, Diwakar / Sutariya, Harinkumar / Chaudhary, Madhabhai B / Rao, Kulkarni J et al. | 2019
- 626
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Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheesesMares‐Mares, Everardo / Barboza‐Corona, José E / Sosa‐Morales, María Elena / Gutiérrez‐Chávez, Abner J / Gutiérrez‐Vargas, Santiago / León‐Galván, Ma Fabiola et al. | 2019
- 633
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Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parametersGurditta, Harsh / Patel, Ashok A / Arora, Shalini et al. | 2019
- 643
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Occurrence of major and trace elements in powdered milk from ArgentinaArellano, Flavia E / Braeuer, Simone / Fernández Cirelli, Alicia / Goessler, Walter / Pérez Carrera, Alejo L et al. | 2019
- 651
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Corrigendum| 2019
- 652
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Instructions for Authors| 2019
- i
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Issue Information| 2019