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Bacterias del ácido láctico en la fermentación de aceitunas de mesa

Author(s): Durán Quintana, M. C. | Romero Barranco, C. | García García, P. | Brenes Balbuena, M. | Garrido Fernández, A.
Physicochemical and sensory characteristics of sheep kefir during storage

Author(s): Dorota Cais-Sokolińska | Romana Danków | Jan Pikul
Selection of Starter Culture for Yogurt Preparation and its Antibacterial Activity

Author(s): Mujeeb ur Rahman | Shereen Gul | Wasim A. Farooqi
Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese

Author(s): Mian Anjum Murtaza | Salim - Ur - Rehman | Faqir Muhammad Anjum | Muhammad Anjum
Residual contaminants in milk

Author(s): Nevijo Zdolec | Mirza Hadžiosmanović | Lidija Kozačinski | Željka Cvrtila | Ivana Filipović
A general method for selection of riboflavin-overproducing food grade micro-organisms

Author(s): Burgess Catherine | Smid Eddy | Rutten Ger | van Sinderen Douwe
Whey - raw material for the production of baker starter-cultures

Author(s): Jasna Mrvčić | Damir Stanzer | Dragana Božić | Vesna Stehlik-Tomas
Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Author(s): Ayesha Sameen | Faqir Muhammad Anjum | Nuzhat Huma | Haq Nawaz
The presence of undesirable mould species on the surface of dry sausages

Author(s): Vesković-Moračanin Slavica M. | Karan Dragica D. | Milićević Dragan R. | Stjepanović Aleksandra B.
Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

Author(s): Kacem, Mourad | Rezki, Meriem | Lamri, Karima | Kaid-Harche, Meriem | Mokhbi, Abdelouahab
Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

Author(s): Andreja Leboš Pavunc | Josip Turk | Jasna Beganović | Jadranka Frece | Stjepan Mahnet | Slavko Kirin | Jagoda Šušković
Use of bovine lymphocytes to assess the immunomodulatory effect of natural extracts

Author(s): L. Lignitto | L. Da Dalt | S. Balzan | G. Gabai | S. Segato | R. Ricci | E. Novelli
Sourdough Effect on Reduction of Barbari Bread Staling

Author(s): A Sadeghi | F SHahidi | A Mortazavi | M Nasiri | A Kochaki
Ecologie du phytoplancton du lac Kivu

Author(s): Sarmento, H.
Biochemical Properties of Some Thermophilic Lactic Acid Bacteria Strains from Traditional Fermented Milk Relevant to Their Technological Performance as Starter Culture

Author(s): Zambou Ngoufack Francois | Nour El Hoda | Fonteh A Florence | Moundipa Fewou Paul | Tchouanguep Mbiapo Felicite | Morsi El Soda
Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread

Author(s): Alireza Sadeghi | Fakhri Shahidi | Seyed Ali Mortazavi | Balal Sadeghi
Effect of Dried Dates Extract on the Growth and Viability of Bifidobacteria in Different Milk Types

Author(s): Meshref A. Al-Rwaily | Saqer | M. Herzallah | Mohammed Ali Humeid | Mohammad I. Yamani
Characterization of Lactococcus Phages from Dahi Whey

Author(s): Kashif Hussain | Tariq Masud | S. Maqsud | Talat Mahmood
CHOLESTEROL ASSIMILATION BY COMMERCIAL YOGHURT STARTER CULTURES

Author(s): Małgorzata Ziarno | Ewa Sękul | Alvaro Aguado Lafraya
Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

Author(s): Tope Olukayode Popoola | Adelodun Kolapo | Oluwatoyin Afolabi
Influence of NaCl and NaCO2 on the Lactic Acid Fermentation of Lactobacillus curvatus Grown in MRS Medium

Author(s): Maria Célia de Oliveira Hauly | Rosicler Balduino Nogueira | Antonio Sérgio Oliveira
Nutritive characteristics of probiotic quark as influenced by type of starter

Author(s): Đurić Mirjana S. | Iličić Mirela D. | Milanović Spasenija D. | Carić Marijana Đ. | Tekić Miodrag N.
Quality of Quarg produced by probiotics application

Author(s): Milanović Spasenija D. | Panić Mirela D. | Carić Marijana Đ.
Development and sensory evaluation of the characteristics of a goats milk yogurt with pineapple jelly semifluid

Author(s): Iria ACEVEDO PONS | Oscar GARCÍA | Jorge CONTRERAS | Ingrid ACEVEDO
Sensory quality evaluation of whey-based beverages

Author(s): Veronika Legarová | Lenka Kouřimská
ISOFLAVONES SUPPLEMENTATION OF A PROBIOTIC FERMENTED SOY PRODUCT: EFFECTS ON QUALITY CHARACTERISTICS AND ISOFLAVONES PROFILE

Author(s): Daniela Cardoso Umbelino CAVALLINI | Mariana Nougalli ROSELINO | Marla Simone Jovenasso MANZONI | Nadiége Dourado PAULY-SILVEIRA | Célia Maria de SYLOS | Elizeu Antonio ROSSI
Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities relevant to flavor development in wine

Author(s): Fabiana Maria Saguir | Iris Eleonora Loto Campos | Carmen Maturano | Maria Cristina Manca de Nadra
RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

Author(s): Ionica Deliu | Elena Brînduse | Daniela Giosanu | Aurelia Tudorache
Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

Author(s): Barbara Turchi | Roberta Nuvoloni | Filippo Fratini | Francesca Pedonese | Valentina V. Ebani | Domenico Cerri
Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia

Author(s): Begovic Jelena | Brandsma J.B. | Jovcic B. | Tolinacki Maja | Veljovic Katarina | Meijer W.C. | Topisirovic L.
The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Author(s): Hynes E. | Ogier J.C. | Lamberet G. | Delacroix-Buchet A.
The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria (NOTE)

Author(s): NADA TRSIC-MILANOVIC | ALEKSANDAR KODZIC | JOSIP BARAS | SUZANA DIMITRIJEVIC-BRANKOVIC
Enterococci: yin - yang microbes

Author(s): Andreja Čanžek Majhenič
Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

Author(s): Mourad, Kacem | Halima, Zadi-Karam | Nour-Eddine, Karam
Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Author(s): Blaženka Kos | Jasna Beganović | Lina Jurašić | Martina Švađumović | Andreja Leboš Pavunc | Ksenija Uroić | Jagoda Šušković
Obtaining fermented dairy products with the yogurt culture YF-L 812

Author(s): INA VASILEAN | RODICA SEGAL | AIDA VASILE
Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

Author(s): DANIELA PARASCHIV | AIDA VASILE | MADALINA CONSTANTIN | ALEXANDRU CIOBANU | GABRIELA BAHRIM
Quality evaluation of the sourdough rye breads

Author(s): IULIANA BANU | INA VASILEAN | IULIANA APRODU
The effect of fermentation temperature on the functional dairy product quality

Author(s): Kanurić Katarina G. | Hrnjez Dajana V. | Ranogajec Marjan I. | Milanović Spasenija D. | Iličić Mirela D. | Vukić Vladimir R. | Milanović Maja Lj.
CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Author(s): Zuzana Hladíková | Jana Smetanková | Gabriel Greif | Mária Greifová
Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

Author(s): Rossana Lauriola | Stefania Franchino | Angela Pacifico | Milena Sinigaglia | Maria Rosaria Corbo | Maria Teresa Cagnazzo | Antonio Bevilacqua | Cataldo Caldarola | Anna Rita Dragano | Emanuela Ciuffreda
The effect of milling on proteins in model queso fresco cheeses

Author(s): Diane Van Hekken | Alberto Nuñez | Moushumi Paul
Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Author(s): Mojisola Edema | Olusola Oyewol | Oluwafunmilayo Adeniran | Olusegun Atanda
The effect of milling on proteins in model queso fresco cheeses

Author(s): Diane Van Hekken | Alberto Nuñez | Moushumi Paul
Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Author(s): Mojisola Edema | Olusola Oyewol | Oluwafunmilayo Adeniran | Olusegun Atanda
THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

Author(s): Ovidiu Tita | Letitia Oprean | Mihaela Tita | Eniko Gaspar | Nicoleta Mandrean | Mariana Pacala | Ecaterina Lengyel
CHARACTERIZATION OF LACTOCOCCUS STRAINS AND THEIR USING IN DAIRY TECHNOLOGY

Author(s): Zuzana Hladíková | Jana Smetanková | Gabriel Greif | Mária Greifová
EFFECT OF MAIZE VARIETY AND BACTERIA STARTER CULTURE ON MAIZE FERMENTATION PROCESS

Author(s): Jane Beal | Felix Oghenemaro Enwa | Matthew Ikhuoria Arhewoh
Ethnobotany of the Monpa ethnic group at Arunachal Pradesh, India

Author(s): Namsa Nima | Mandal Manabendra | Tangjang Sumpam | Mandal Subhash
Isolation and characterization of Lactic Acid Bacteria from shrimp biowaste (Peanus monodon)

Author(s): Kandra Prameela1*, Challa Murali Mohan1, P.V Smita1, S. Santosh Kumar1, R.Sreelatha1 and K.P.J. Hemalatha2
MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

Author(s): Ana Maria Simion Ciuciu | Javier Carballo | Petru Alexe
Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese

Author(s): Mills Susan | Serrano L Mariela | Griffin Carmel | O'Connor Paula | Schaad Gwenda | Bruining Chris | Hill Colin | Ross R Paul | Meijer Wilco
Properties of buffalo Mozzarella cheese as affected by type of coagulante

Author(s): Nawal S. Ahmed | Mona A.M. Abd El-Gawad | M.M. El-Abd | N.S. Abd-Rabou
Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures

Author(s): Barbara Turchi | Roberta Nuvoloni | Filippo Fratini | Francesca Pedonese | Valentina V. Ebani | Domenico Cerri
Production of Nigerian Nono Using Lactic Starter Cultures

Author(s): I.A. Adesokan | B.B. Odetoyinbo | Y.A. Ekanola | R.E. Avanrenren | S. Fakorede
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