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Articles (48)

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1-10 of 48 results for Fermented dairy product

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Select article: Preparation and evaluation of yoghurt like fermented dairy product containing transesterified palm olein

Retricted access

Research article

First published 2012-7-16

Preparation and evaluation of yoghurt like fermented dairy product containing transesterified palm olein

M. Abdullah, M. Nadeem, T. N. Pasha [...]

Mediterranean Journal of Nutrition and Metabolism

Select article: Effects of Fermented Dairy Products on Skin: A Systematic Review

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Review article

First published 2015-07

Effects of Fermented Dairy Products on Skin: A Systematic Review

Alexandra R. Vaughn, Raja K. Sivamani

Journal of Integrative and Complementary Medicine

Select article: Novel application of confocal Raman microscopy to determine the microstructure of fermented dairy products including the spatial distribution of proteins,lipids and carbohydrates

Open access

Research article

First published 2020-2

Novel application of confocal Raman microscopy to determine the microstructure of fermented dairy products including the spatial distribution of proteins,lipids and carbohydrates

Anita P. Pax, Jeremiah J. Sheehan

Biomedical Spectroscopy and Imaging

Select article: Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy

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Research article

First published 2013-10

Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy

Otto Højager Attermann Nielsen, Arman Ahamed Subash, Frederik Donbæk Nielsen [...]

Journal of Near Infrared Spectroscopy

Select article: Development of a non-dairy probiotic fermented product based on almond milk and inulin

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Research article

First published 2015-9

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Neus Bernat, Maite Cháfer, Amparo Chiralt [...]

Food Science and Technology International

Select article: Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

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Research article

First published 2018-3

Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

Derya Savran, Fernando Pérez-Rodríguez, A Kadir Halkman

Food Science and Technology International

Select article: Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

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Research article

First published 2014-4

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

Ivan Salmerón, Raquel Rozada, Keith Thomas [...]

Food Science and Technology International

Select article: Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi ( misti doi )

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Research article

First published 2025

Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi ( misti doi )

Arijit Ray, Chitranayak Sinha, Sheetal Berry [...]

Food Science and Technology International

Select article: The Relationship Between Fermented Dairy Consumption with Cognitive Function Among Older US Adults: Data from the NHANES 2011–2014

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Research article

First published 2024-02-13

The Relationship Between Fermented Dairy Consumption with Cognitive Function Among Older US Adults: Data from the NHANES 2011–2014

Yinlian Han, Mu Yang, Min Tian [...]

Journal of Alzheimer’s Disease

Select article: Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk

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Research article

First published 2016-9

Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk

P Ačai, L’ Valík, A Medved’ová [...]

Food Science and Technology International

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