Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum

(2015) Zhaleh Sadat Ladjevardi et al.   CARBOHYDRATE POLYMERS

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

(2015) Wolfgang Hoffmann et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature

(2015) A. Akbarian Moghari et al.   Quality Assurance and Safety of Crops & Foods

Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation

(2015) M. Shokoohi et al.   Quality Assurance and Safety of Crops & Foods

Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains

(2015) M. Salari et al.   Quality Assurance and Safety of Crops & Foods

Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

(2015) M.G. Torkamani et al.   Quality Assurance and Safety of Crops & Foods

The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

(2015) Fatemeh Sadat Hashemi et al.   RSC Advances

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

(2014) Jelena Miocinovic et al.   Archives of Biological Sciences

Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

(2014) Marianthi Sidira et al.   FOOD CONTROL

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

(2014) Bartosz Sołowiej et al.   INTERNATIONAL DAIRY JOURNAL

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

(2014) B. Ganesan et al.   JOURNAL OF APPLIED MICROBIOLOGY

Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses

(2014) Balasubramanian Ganesan et al.   JOURNAL OF DAIRY SCIENCE

Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

(2014) J.F. Rodrigues et al.   JOURNAL OF DAIRY SCIENCE

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior ofStaphylococcus aureusandEscherichia coli O157:H7 in Domiati Cheese

(2014) A.M. El-Kholy et al.   JOURNAL OF FOOD SAFETY

The effect of long-term storage on the quality of sterilized processed cheese

(2014) Zuzana Bubelová et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh

(2013) Hassan Joudaki et al.   CARBOHYDRATE POLYMERS

Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice

(2012) JING PENG et al.   JOURNAL OF FOOD PROTECTION

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

(2012) Somayeh Rahaie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

(2012) Maria Elieidy Gomes de Oliveira et al.   SCIENTIA AGRICOLA

Salt in food processing; usage and reduction: a review

(2011) William Albarracín et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme

(2011) Laura A Wyness et al.   PUBLIC HEALTH NUTRITION

WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS

(2010) T. P. LABUZA et al.   JOURNAL OF FOOD SCIENCE

Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

(2009) L. Ong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening

(2008) BARBAROS ZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

(2008) Cínthia H.B. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

(2008) M.D. Guàrdia et al.   MEAT SCIENCE