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Journal Abstract Search

303 related items for PubMed ID: 28071036

  • 1. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
    Gustaw W, Kozioł J, Radzki W, Skrzypczak K, Michalak-Majewska M, Sołowiej B, Sławińska A, Jabłońska-Ryś E.
    Acta Sci Pol Technol Aliment; 2016; 15(1):29-36. PubMed ID: 28071036
    [Abstract] [Full Text] [Related]

  • 2. Fermented probiotic beverages based on acid whey.
    Skryplonek K, Jasińska M.
    Acta Sci Pol Technol Aliment; 2015; 14(4):397-405. PubMed ID: 28068045
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent.
    Shi H, Kraft J, Guo M.
    J Food Sci; 2020 Oct; 85(10):3450-3458. PubMed ID: 32901954
    [Abstract] [Full Text] [Related]

  • 5. The changes of proteins fractions shares in milk and fermented milk drinks.
    Bonczar G, Walczycka M, Duda I.
    Acta Sci Pol Technol Aliment; 2016 Oct; 15(4):379-389. PubMed ID: 28071015
    [Abstract] [Full Text] [Related]

  • 6. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.
    Skrzypczak KW, Gustaw WZ, Jabłońska-Ryś ED, Michalak-Majewska M, Sławińska A, Radzki WP, Gustaw KM, Waśko AD.
    Acta Sci Pol Technol Aliment; 2017 Oct; 16(2):199-207. PubMed ID: 28703960
    [Abstract] [Full Text] [Related]

  • 7. 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 Oct; 14(4):407-414. PubMed ID: 28068046
    [Abstract] [Full Text] [Related]

  • 8. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
    Zhang T, McCarthy J, Wang G, Liu Y, Guo M.
    J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
    [Abstract] [Full Text] [Related]

  • 9. Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt.
    Wang M, Wang C, Gao F, Guo M.
    J Microencapsul; 2018 Aug; 35(5):504-512. PubMed ID: 30332902
    [Abstract] [Full Text] [Related]

  • 10. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
    Pescuma M, Hébert EM, Mozzi F, Valdez GF.
    J Appl Microbiol; 2007 Nov; 103(5):1738-46. PubMed ID: 17953584
    [Abstract] [Full Text] [Related]

  • 11. Probiotic fermented beverages based on acid whey.
    Skryplonek K, Dmytrów I, Mituniewicz-Małek A.
    J Dairy Sci; 2019 Sep; 102(9):7773-7780. PubMed ID: 31301827
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 May; 18(2):153-161. PubMed ID: 31256543
    [Abstract] [Full Text] [Related]

  • 14. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
    [Abstract] [Full Text] [Related]

  • 15. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 May; 97(4):2039-44. PubMed ID: 24485676
    [Abstract] [Full Text] [Related]

  • 16. Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.
    Zielińska D, Marciniak-Lukasiak K, Karbowiak M, Lukasiak P.
    Molecules; 2021 Sep 22; 26(19):. PubMed ID: 34641276
    [Abstract] [Full Text] [Related]

  • 17. Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures.
    Van Brandt L, Coudijzer K, Herman L, Michiels C, Hendrickx M, Vlaemynck G.
    J Appl Microbiol; 2011 May 22; 110(5):1252-61. PubMed ID: 21332899
    [Abstract] [Full Text] [Related]

  • 18. Effect of denak (Oliveria decumbens Vent) on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic herbal milk and yoghurt.
    Ehsandoost E, Gholami SP, Nazemi M.
    Pak J Biol Sci; 2013 Dec 15; 16(24):2009-14. PubMed ID: 24517020
    [Abstract] [Full Text] [Related]

  • 19. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
    Wang H, Wang C, Wang M, Guo M.
    J Food Sci; 2017 Nov 15; 82(11):2650-2658. PubMed ID: 29125639
    [Abstract] [Full Text] [Related]

  • 20. Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.
    Wu TY, Tsai CC, Hwang YT, Chiu TH.
    J Food Sci; 2012 Jan 15; 77(1):M2-8. PubMed ID: 22182227
    [Abstract] [Full Text] [Related]

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