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Journal Abstract Search

252 related items for PubMed ID: 28637531

  • 1.
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  • 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
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  • 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
    [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
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  • 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 15; 82(12):3683-3692. PubMed ID: 27107115
    [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 15; 104(2):1454-1464. PubMed ID: 33309355
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  • 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 15; 73(7):M368-74. PubMed ID: 18803721
    [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 15; 106():98-104. PubMed ID: 29580012
    [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 15; 102(10):8768-8784. PubMed ID: 31351721
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  • 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 15; 73(7):M360-7. PubMed ID: 18803720
    [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 15; 25(3):442-51. PubMed ID: 18355669
    [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 15; 90(2):182-185. PubMed ID: 37294040
    [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 15; 2(4):469-79. PubMed ID: 17260332
    [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 15; 102(5):3978-3984. PubMed ID: 30879808
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  • 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 May 15; 14(4):407-414. PubMed ID: 28068046
    [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 15; 91(7):2545-52. PubMed ID: 18565911
    [Abstract] [Full Text] [Related]

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