BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

253 related articles for article (PubMed ID: 28637531)

  • 1. Minimising generation of acid whey during Greek yoghurt manufacturing.
    Uduwerella G; Chandrapala J; Vasiljevic T
    J Dairy Res; 2017 Aug; 84(3):346-354. PubMed ID: 28637531
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt.
    Gyawali R; Ibrahim SA
    J Dairy Res; 2018 May; 85(2):238-242. PubMed ID: 29785897
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S; Nout MJ; Antunes Fernandes EC; Hettinga KA; Vervoort JM; van Hooijdonk TC; Zwietering MH; Smid EJ; van Valenberg HJ
    Int J Food Microbiol; 2014 May; 177():29-36. PubMed ID: 24598513
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K; Chobert JM; Sitohy M; Dalgalarrondo M; Haertlé T
    Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.
    Brückner-Gühmann M; Vasil'eva E; Culetu A; Duta D; Sozer N; Drusch S
    J Sci Food Agric; 2019 Oct; 99(13):5852-5857. PubMed ID: 31206178
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
    Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
    Sørensen KI; Curic-Bawden M; Junge MP; Janzen T; Johansen E
    Appl Environ Microbiol; 2016 Jun; 82(12):3683-3692. PubMed ID: 27107115
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
    Yamamoto E; Watanabe R; Ichimura T; Ishida T; Kimura K
    J Dairy Sci; 2021 Feb; 104(2):1454-1464. PubMed ID: 33309355
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
    Akalin AS; Gönç S; Unal G; Fenderya S
    J Food Sci; 2007 Sep; 72(7):M222-7. PubMed ID: 17995644
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M368-74. PubMed ID: 18803721
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry.
    Nguyen DD; Busetti F; Johnson SK; Solah VA
    Food Res Int; 2018 Apr; 106():98-104. PubMed ID: 29580012
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M360-7. PubMed ID: 18803720
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M; Hébert EM; Mozzi F; Font de Valdez G
    Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture.
    Xu K; Silva M; Chandrapala J
    J Dairy Res; 2023 May; 90(2):182-185. PubMed ID: 37294040
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
    Möller C; Bockelmann W; Ammann A; Heller KJ
    Biotechnol J; 2007 Apr; 2(4):469-79. PubMed ID: 17260332
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Short communication: Composition of coproduct streams from dairy processing: Acid whey and milk permeate.
    Menchik P; Zuber T; Zuber A; Moraru CI
    J Dairy Sci; 2019 May; 102(5):3978-3984. PubMed ID: 30879808
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties.
    Bong DD; Moraru CI
    J Dairy Sci; 2014 Mar; 97(3):1259-69. PubMed ID: 24440261
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
    Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
    Aziznia S; Khosrowshahi A; Madadlou A; Rahimi J
    J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.