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Items where Subject is "SEO Classification > 8602 Dairy Products"

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Article

Ayyash, Mutamed M and Shah, Nagendra P (2010) Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acid production. Journal of Food Science, 75 (6). C525-C529. ISSN 0022-1147

Ayyash, Mutamed M and Sherkat, F and Francis, P and Williams, R. P. W and Shah, Nagendra P (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science, 94 (1). pp. 37-42. ISSN 1525-3198

Cheung , Anne Lise Tang Fook and Wilcox, Gisela and Walker, Karen and Shah, Nagendra P and Stojanovska, Lily (2010) Fermentation of calcium-fortified soya milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women. British Journal of Nutrition, 105 (2). pp. 282-286. ISSN 0007-1145

Ding, W. K and Shah, Nagendra P (2010) Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation. Journal of Food Science, 75 (3). M140-M149. ISSN 0022-1147

Ding, W. K and Shah, Nagendra P and Fallourd, M. J and Leyer, G (2010) Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75 (5). M278-M282. ISSN 0022-1147

Ding, Wun and Shah, Nagendra P (2008) Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices. International Food Research Journal, 15 (2). pp. 219-232. ISSN 1985-4668

Dissanayake, Muditha and Kelly, Alan L and Vasiljevic, Todor (2010) Gelling properties of microparticulated whey proteins. Journal of Agricultural and Food Chemistry, 58 (11). pp. 6825-6832. ISSN 0021-8561

Dissanayake, Muditha and Vasiljevic, Todor (2009) Composition and functionality of whey protein concentrates available on the Australian market. Australian Journal of Dairy Technology, 64 (2). pp. 164-170. ISSN 0004-9433

Dissanayake, Muditha and Vasiljevic, Todor (2009) Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science, 92 (4). pp. 1387-1397. ISSN 0022-0302

Donkor, Osaana N and Shah, Nagendra P (2008) Production of β-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk. Journal of Food Science, 73 (1). M15-M20. ISSN 0022-1147

Granato, Daniel and Branco, Gabriel F and Gomes da Cruz, Adriano and de Assis Fonsecca, Jose and Shah, Nagendra P (2010) Probiotic Dairy Products as Functional Foods. Comprehensive Reviews in Food Science and Food Safety, 9 (5). pp. 455-470. ISSN 1541-4337 (online)

Jang, Ki-Hyo and Han, Woo-Cheul and Ji, Seol-Hee and Ah Kang, Soon and Shah, Nagendra P (2009) Effect of Glycine on the Growth of Leuconostoc mesenteroides and Lactobacillus plantarum in Kimchi Fermentation. Food Science and Biotechnology, 18 (5). pp. 1180-1185. ISSN 1226-7708 (print), 2092-6456 (online)

Medenieks, Laura and Vasiljevic, Todor (2008) Underutilised fish as sources of bioactive peptides with potential health benefits. Food Australia, 60 (12). pp. 581-588. ISSN 1032-5298

Ong, Lydia and Shah, Nagendra P (2009) Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses. Journal of Food Science, 74 (5). S182-S191. ISSN 0022-1147

Ong, Lydia and Shah, Nagendra P (2008) Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 ◦C. Journal of Food Science, 73 (3). M111-M120. ISSN 0022-1147

Ong, Lydia and Shah, Nagendra P (2009) Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT - Food Science and Technology, 42 (7). pp. 1260-1268. ISSN 0023-6438

Ong, Lydia and Shah, Nagendra P (2007) Release and Identification of Angiotensin Converting Enzyme-Inhibitory Peptides as Influenced by Ripening Temperatures and Probiotic Adjuncts in Cheddar Cheeses. LWT Food Science and Technology, 41 (9). pp. 1555-1566. ISSN 0023-6438

Osaili, Tareq and Shah, Nagendra P and Ayyash, Mutamed M and Shaker, Reyad (2010) Effect of Curd Washing Level on Proteolysis and Functionality of low moisture mozzarella cheese made with Galactose-Fermenting Culture. Journal of Food Science, 75 (5). C406-C412. ISSN 0022-1147

Pham, Thuy Thi and Shah, Nagendra P (2008) Effect of Lactulose on Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk by Lactobacilli. Journal of Food Science, 73 (3). M158-M165. ISSN 0022-1147

Pham, Thuy Thi and Shah, Nagendra P (2008) Effects of Lactulose Supplementation on the Growth of Bifidobacteria and Biotransformation of Isoflavone Glycosides to Isoflavone Aglycones in Soymilk. Journal of Agricultural and Food Chemistry, 56 (12). pp. 4703-4709. ISSN 0021-8561

Pham, Thuy Thi and Shah, Nagendra P (2008) Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms. Journal of Food Science, 73 (2). M62-M66. ISSN 0022-1147

Pham, Thuy Thi and Shah, Nagendra P (2009) Hydrolysis of isoflavone glycosides in soymilk by B-galactosidase and B-glucosidase. Journal of Food Biochemistry, 33 (1). pp. 38-60. ISSN 1745-4514

Pham, Thuy Thi and Shah, Nagendra P (2009) Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period. Journal of Food Science, 74 (4). M190-M195. ISSN 0022-1147

Pham, Thuy Thi and Shah, Nagendra P (2008) Skim Milk Powder Supplementation Affects Lactose Utilization, Microbial Survival and Biotransformation of Isoflavone Glycosides to Isoflavone Aglycones in Soymilk by Lactobacillus. Food Microbiology, 25 (5). pp. 653-661. ISSN 0740-0020

Purwandari, Umi and Vasiljevic, Todor (2010) Production of Exopolysaccharides by Strains of Streptococcus thermophilus. Microbiology Indonesia, 4 (1). pp. 39-43. ISSN 1978-3477 (print) 2087-8575 (online)

Purwandari, Umi and Vasiljevic, Todor (2010) Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilus. International Food Research Journal , 17 (3). pp. 575-582. ISSN 1985-4668

Purwandari, Umi and Vasiljevic, Todor (2009) Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose. International Journal of Dairy Technology, 62 (3). pp. 411-421. ISSN 1364-727X (print), 1471-0307 (online)

Ramchandran, Lata and Shah, Nagendra P (2010) Characterization of functional, biochemical and textural properties of synbiotic low fat yogurts during refrigerated storage. LWT - Food Science and Technology, 43 (5). pp. 819-827. ISSN 0023-6438

Ramchandran, Lata and Shah, Nagendra P (2008) Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-fat Yogurt. Journal of Food Science, 73 (7). M360-M367. ISSN 0022-1147

Ramchandran, Lata and Shah, Nagendra P (2008) Effect of Versagel® on the growth and metabolic activities of selected lactic acid bacteria. Journal of Food Science, 73 (1). M21-M26. ISSN 0022-1147

Ramchandran, Lata and Shah, Nagendra P (2009) Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and -glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage rheological properties of low-fat yogurt during refrigerated storage. Dairy Science and Technology, 89 (6). pp. 583-600. ISSN 1958-5586

Ramchandran, Lata and Shah, Nagendra P (2009) Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. Journal of Dairy Science, 92 (3). pp. 895-906. ISSN 0022-0302

Ramchandran, Lata and Shah, Nagendra P (2008) Growth, Proteolytic, and ACE-I Activities of Lactobacillus Delbrueckii ssp. Bulgaricus and Streptococcus Thermophilus and Rheological Properties of Low-fat Yogurt as Influenced by the Addition of Raftiline HP®. Journal of Food Science, 73 (7). M368-M374. ISSN 0022-1147

Ramchandran, Lata and Shah, Nagendra P (2010) Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and a-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium. LWT - Food Science and Technology, 43 (1). pp. 146-152. ISSN 0023-6438

Ramchandran, Lata and Shah, Nagendra P (2008) Proteolytic profiles and angiotensin-I converting enzyme and α-glucosidase inhibitory activities of selected lactic acid bacteria. Journal of Food Science, 73 (2). M75-M81. ISSN 0022-1147

Shah, Nagendra P (2008) Functional Cultures and Potential Health Benefits. Indian Dairyman, 60 (3). pp. 95-97. ISSN 0019-4603

Shah, Nagendra P and Tsangalis, Dimitri and Donkor, Osaana N and Versteeg, Kees (2008) Effect of High Pressure Treatment on Viability of Lactobacillus Delbrueckii ssp. Bulgaricus, Streptococcus Thermophilus, and L. Acidophilus and the pH of Fermented Milk. Milchwissenschaft - Milk Science International, 63 (1). pp. 11-14. ISSN 0026-3788

Tang, Anne and Wilcox, Gisela and Walker, Karen and Shah, Nagendra P and Stojanovska, Lily and Ashton, John (2010) Phytase activity from Lactobacillus spp. in calcium-fortified soymilk. Journal of Food Science, 75 (6). M373-M376. ISSN 0022-1147

Tharmaraj, Nalayini and Shah, Nagendra P (2009) Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips. International Journal of Food Science and Technology, 44 (10). pp. 1916-1926. ISSN 09505423

Tharmaraj, Nalayini and Shah, Nagendra P (2009) Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips. International Food Research Journal, 16 (3). pp. 261-276. ISSN 1985-4668

Vasiljevic, Todor and Shah, Nagendra P (2008) Probiotics-from Metchnikoff to Bioactives. International Dairy Journal, 18 (7). pp. 714-728. ISSN 0958-6946

Vasiljevic, Todor and Shah, Nagendra P and Donkor, Osaana N and Apostolopoulos, Vasso (2010) Development of allergic responses related to microorganisms exposure in early life. International Dairy Journal, 20 (6). pp. 373-385. ISSN 0958-6946

Vithanage, C and Mishra, Vijay and Vasiljevic, Todor and Shah, Nagendra P (2008) Use of B-Glucan in Development of Low-fat Mozzarella Cheese. Milchwissenschaft-milk Science International, 63 (4). pp. 420-423. ISSN 0026-3788

Book Section

Shah, Nagendra P (2010) Probiotics: Health benefits, efficacy and safety. In: Biotechnology in Functional foods and nutraceuticals. Bagchi, Debasis and Lau, Francis C and Ghosh, Dilip K, eds. CRC Press, Boca Raton, USA, pp. 485-496.

Vasiljevic, Todor and Shah, Nagendra P (2008) Cultured Milk and Yogurt. In: Dairy Processing and Quality Assurance. Chandan, Ramesh C and Kilara, Arun and Shah, Nagendra P, eds. Wiley-Blackwell, Ames, Iowa, USA, pp. 219-251.

Book

Chandan, Ramesh C and Kilara, Arun and Shah, Nagendra P, eds. (2008) Dairy Processing and Quality Assurance. Wiley Blackwell, Oxford.

Shah, Nagendra P and Cruz, Adriano Gomes da and Faria, Jose de Assis Fonseca, eds. (2010) Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. Advances in food safety and food microbiology . Nova Sciences Publishers, Hauppauge, N.Y.