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kw.\*:("Cultured milk")

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The production of Labneh by ultrafiltration : a new technology = La production de Labneh par ultrafiltration : une nouvelle technologieTAMIME, A. Y; DAVIES, G; CHEHADE, A. S et al.Journal of the Society of Dairy Technology. 1989, Vol 42, Num 2, pp 35-39, issn 0037-9840Article

Fabrication des yaourts et des laits fermentés = Manufacturing of yogurts and fermented milksBEAL, Catherine; SODINI, Isabelle.Techniques de l'ingénieur. Bioprocédés. 2003, Vol BIO1, Num F6315, issn 1961-5906, F6315.1-F6315.16, DocF6315Article

Determination of D- and L-lactic acid in fermented dairy products with HPLC = Dosage, par CLHP, de l'acide D- et L-lactique dans les produits laitiers fermentésOLIEMAN, C; DE VRIES, E. S.Netherlands milk and dairy journal. 1988, Vol 42, Num 2, pp 111-120Article

Zum Vorkommen antikanzerogener Substanzen in Lebensmitteln speziell in milchsauren Produkten = Présence de substances anticancérigènes dans les produits alimentaires et plus spécialement dans les produits contenant de l'acide lactiqueGROENEVELD, M; LEITZMANN, C.Aktuelle Ernährungsmedizin. 1987, Vol 12, Num 6, pp 202-204, issn 0341-0501Article

Desarrollo de una leche fermentada a partir de leche de bufala con adición de cultivo de bífidusIRRIGUEZ, Carola; CARDOSO, Florencio; GONZALEZ, Juan et al.Alimentaria. 2003, Num 348, pp 69-72, issn 0300-5755, 4 p.Article

Fermented milk: symposium proceedings (Kolding, Denmark, June 2002)International Dairy Federation special issue. 2003, Num 1, issn 1025-8515, 405 p.Conference Proceedings

Changes in the acidity and lactic acid content of «Nono», a Nigerian cultured milk product = Modifications de l'acidité et de la teneur en acide lactique du «nono», un produit laitier acidifié nigérianATANDA, O. O; IKENEBOMEH, M. J.Letters in applied microbiology. 1988, Vol 6, Num 6, pp 137-138, issn 0266-8254Article

Fermented milks. Past, present, and future = Les laits fermentés : passé, présent et avenirKROGER, M; KURMANN, J. A; RASIC, J. L et al.Food technology (Chicago). 1989, Vol 43, Num 1, pp 92-99, issn 0015-6639, 6 p.Conference Paper

Aspetti nutrizionali e probiotici in latti fermentatiGARBATI, M.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 298, pp 992-997, issn 0019-901XArticle

Influence of the addition of whey proteins and of an ultrasonic treatment on the appearance of an acid casein gel after heating = Influence de l'addition de protéines de lactosérum et d'un traitemnt aux ultrasons sur l'aspect d'un gel de caséine après chauffageMOTTAR, J; BAERT, J; WAES, G et al.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 207-214Article

Manufacture and characterization of Gua-nai : a new dairy food produced with an Oriental-type culture = Fabrication et caractérisation du Gua-nai : un nouveau produit laitier obtenu avec un levain de type orientalONYENEHO, S. N; PARTRIDGE, J. A; BRUNNER, J. R et al.Journal of dairy science. 1987, Vol 70, Num 12, pp 2499-2503, issn 0022-0302Article

Consistency of stirred fermented milk after fermentationSILFVERBERG, P.International Dairy Federation special issue. 2003, Num 1, pp 211-214, issn 1025-8515, 4 p.Conference Paper

Proficiency testing in sensory evaluation of fermented milk by scoringSOLEM, S.International Dairy Federation special issue. 2003, Num 1, pp 328-336, issn 1025-8515, 9 p.Conference Paper

Vitamin profiles of kefirs made from milks of different speciesKNEIFEL, W; MAYER, H. K.International journal of food science & technology. 1991, Vol 26, Num 4, pp 423-428, issn 0950-5423Article

Fermented milks and their future trends. Part II. Technological aspects = Les laits fermentés et les tendances d'évolution. 2ème partie. Aspects technologiquesTAMINE, A. Y; ROBINSON, R. K.Journal of dairy research. 1988, Vol 55, Num 2, pp 281-307, issn 0022-0299Article

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milkPIHLANTO, Anne; VIRTANEN, Tarja; KORHONEN, Hannu et al.International dairy journal. 2010, Vol 20, Num 1, pp 3-10, issn 0958-6946, 8 p.Article

Influence of packaging materials on the keeping quality of fermented milkNIISEN, K. O; EVAVOLD, S; SOLGAARD, R. T et al.International Dairy Federation special issue. 2003, Num 1, pp 215-224, issn 1025-8515, 10 p.Conference Paper

Fermented milksODET, G.Bulletin - International Dairy Federation. 1995, Num 300, pp 98-100, issn 0259-8434Article

A comparison of the plasmid profiles of strains of lactic streptococci isolated from a commercial mixed strain starter culture with those from fermented milk = Comparaison des profils de plasmides de souches de streptocoques lactiques isolées d'une culture mixte industrielle de levains lactiques à ceux des souches isolées de lait fermentéTHOMPSON, J. K; COLLINS, M. A.Milchwissenschaft. 1989, Vol 44, Num 2, pp 65-69, issn 0026-3788Article

Production of fermented beverages from milk with demineralized whey = Production de boissons fermentées à partir de lait dont le lactosérum a été déminéraliséTRATNIK, L; KRSEV, L.Milchwissenschaft. 1988, Vol 43, Num 11, pp 695-698, issn 0026-3788Article

Identification and characterization of lactococcal and Acetobacter strains isolated from traditional caucasusian fermented milkISHIDA, Tatsuya; YOKOTA, Akira; UMEZAWA, Yuka et al.Journal of nutritional science and vitaminology. 2005, Vol 51, Num 3, pp 187-193, issn 0301-4800, 7 p.Article

Les laits fermentés du mondePERDIGON, Gabriela.Nutritopics (Ed. française). 2005, Num 33, pp 1-17, issn 1634-166X, 17 p.Article

Identification and characterization of starter cultures for fermented milkDELLAGLIO, F.International Dairy Federation special issue. 2003, Num 1, pp 34-54, issn 1025-8515, 21 p.Conference Paper

Etudes microbiologique et biochimique du Mbânik, lait fermenté traditionnel sénégalaisGNINGUE, P. N; ROBLAIN, D; THONART, P et al.Cerevisia and biotechnology. 1991, Vol 16, Num 3, pp 32-40Article

Selective enumeration of bifidobacteria in fermented dairy products = Numération sélective des bifidobactéries dans les produits laitiers fermentésWIJSMAN, M. R; HEREIJGERS, L. P. M; DE GROOTE, J. M. F. H et al.Netherlands milk and dairy journal. 1989, Vol 43, Num 3, pp 395-405Article

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