A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

(2018) Celso F. Balthazar et al.   FOOD CHEMISTRY

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

(2018) Hugo L.A. Silva et al.   FOOD CHEMISTRY

Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial

(2018) Marcella F. Sperry et al.   Journal of Functional Foods

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen et al.   FOOD HYDROCOLLOIDS

Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

(2016) Jéssica C. Bigaski Ribeiro et al.   FOOD CHEMISTRY

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

(2016) L.L. Ferrão et al.   FOOD RESEARCH INTERNATIONAL

Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

(2016) S. Ozturkoglu-Budak et al.   JOURNAL OF DAIRY SCIENCE

Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

(2016) Camila Sampaio Cutrim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

(2016) Manhal Yousseef et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics

(2014) Oluwakemi Obasola Adebola et al.   Journal of Functional Foods

Bio-production of lactobionic acid: Current status, applications and future prospects

(2013) Saúl Alonso et al.   BIOTECHNOLOGY ADVANCES

Streamlined analysis of lactose-free dairy products

(2013) Gertrud E. Morlock et al.   JOURNAL OF CHROMATOGRAPHY A

Physiological heterogeneity of Pseudomonas taetrolens during lactobionic acid production

(2012) Saúl Alonso et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Lactobionic acid: A high value-added lactose derivative for food and pharmaceutical applications

(2012) Luis-Felipe Gutiérrez et al.   INTERNATIONAL DAIRY JOURNAL

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

(2012) A.G. Cruz et al.   JOURNAL OF FOOD ENGINEERING

Production of organic acids by periplasmic enzymes present in free and immobilized cells of Zymomonas mobilis

(2012) Eloane Malvessi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Lactose as a source for lactulose and other functional lactose derivatives

(2011) Nobuo Seki et al.   INTERNATIONAL DAIRY JOURNAL

Residual yoghurt whey for lactic acid production

(2010) Saúl Alonso et al.   BIOMASS & BIOENERGY

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactose and lactose derivatives as bioactive ingredients in human nutrition

(2007) Gertjan Schaafsma   INTERNATIONAL DAIRY JOURNAL