Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder

(2020) Gaurav Kr Deshwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity

(2019) Ni Cheng et al.   JOURNAL OF DAIRY SCIENCE

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

(2019) C.F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Change in the structural and functional properties of goat milk protein due to pH and heat

(2019) X.Y. Li et al.   JOURNAL OF DAIRY SCIENCE

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

(2018) Susana Delgado et al.   Innovative Food Science & Emerging Technologies

Hunter versus CIE color measurement systems for analysis of milk-based beverages

(2018) Ni Cheng et al.   JOURNAL OF DAIRY SCIENCE

Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese

(2018) Jorge L. Chávez-Servín et al.   SMALL RUMINANT RESEARCH

Influence of milk pre-heating conditions on casein–whey protein interactions and skim milk concentrate viscosity

(2017) Suresh G. Sutariya et al.   INTERNATIONAL DAIRY JOURNAL

Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation

(2017) Parameshwar S Jotarkar et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Role of milk protein–based products in some quality attributes of goat milk yogurt

(2016) A. Gursel et al.   JOURNAL OF DAIRY SCIENCE

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

(2015) Héctor E. Martínez-Flores et al.   FOOD CHEMISTRY

Application of ultrafiltration technique for the quality improvement of dahi

(2015) P. K. Meena et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate

(2015) Alok Chatterjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Neuroprotective effect of Tinospora cordifolia ethanol extract on 6-hydroxy dopamine induced Parkinsonism

(2014) Jayasankar Kosaraju et al.   INDIAN JOURNAL OF PHARMACOLOGY

Stability and quality of herb (Pueraria Tuberosa)-milk model system

(2013) Pravin Digambar Sawale et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

(2012) Nilkanth Pawar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of Process and Physico-Chemical Properties of Ready-to-Serve (RTS) Beverage of Cane Juice with Curd

(2012) Ram Kumar Singh et al.   Sugar Tech

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

(2010) AHMED SAAD GAD et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

(2009) Luciano José Quitão-Teixeira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

(2008) S. Kallithraka et al.   FOOD CHEMISTRY