UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 48

Sortiert nach

A new probiotic cheddar cheese with high ace-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived lactobacillus casei Zhang

Food technology and biotechnology, 2010-01, Vol.48 (1), p.62-70

2010

Volltextzugriff (PDF)

Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese

International dairy journal, 2006-05, Vol.16 (5), p.439-445

2006

Volltextzugriff (PDF)

Probiotics: from Strain to Product

Probiotics and Health Claims, 2010, p.37-48

2010

Volltextzugriff (PDF)

Proizvodnja novog probiotičkog sira tipa Cheddar, veće ACE inhibicijske aktivnosti i većeg udjela γ-aminomaslačne kiseline, s pomoću Lactobacillus casei Zhang, izolirane iz fermentiranoga mliječnog napitka

Food Technology and Biotechnology, 2010-03, Vol.48 (1), p.62

2010

Volltextzugriff (PDF)

Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics

Food science & technology, 2021-06, Vol.145, p.111295, Article 111295

2021

Volltextzugriff (PDF)

Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese

Food science & technology, 2024-08, Vol.205, p.116486, Article 116486

Yang, Wanshuang

2024

Volltextzugriff (PDF)

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

International journal of dairy technology, 2017-11, Vol.70 (4), p.562-571

2017

Volltextzugriff (PDF)

Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

International dairy journal, 2006-05, Vol.16 (5), p.446-456

2006

Volltextzugriff (PDF)

Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation

International journal of food properties, 2023-12, Vol.26 (2), p.3465-3476

2023

Volltextzugriff (PDF)

Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria

International journal of food properties, 2019-01, Vol.22 (1), p.218-229

2019

Volltextzugriff (PDF)

Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

Applied microbiology and biotechnology, 2020-07, Vol.104 (14), p.6249-6260

2020

Volltextzugriff (PDF)

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

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1642-1656

2014

Volltextzugriff (PDF)

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

Food science & technology, 2008-11, Vol.41 (9), p.1555-1566

2008

Volltextzugriff (PDF)

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

Food science & technology, 2009-09, Vol.42 (7), p.1260-1268

2009

Volltextzugriff (PDF)

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Journal of food science, 2008-09, Vol.73 (7), p.M375-M377

2008

Volltextzugriff (PDF)

Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

Frontiers in microbiology, 2012, Vol.3, p.350-350

2012

Volltextzugriff (PDF)

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

Food science & nutrition, 2020-06, Vol.8 (6), p.2739-2747

2020

Volltextzugriff (PDF)

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

World journal of microbiology & biotechnology, 2013-01, Vol.29 (1), p.127-135

2013

Volltextzugriff (PDF)

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

Food control, 2014-03, Vol.37, p.193-199

2014

Volltextzugriff (PDF)

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, 2008-04, Vol.73 (3), p.M111-M120

2008

Volltextzugriff (PDF)

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

Journal of dairy science, 2011-05, Vol.94 (5), p.2220-2230

2011

Volltextzugriff (PDF)

Viability of commercial probiotic cultures ( L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

International journal of food microbiology, 2006-04, Vol.108 (2), p.276-280

2006

Volltextzugriff (PDF)

Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

Journal of functional foods, 2016-06, Vol.24, p.327-337

2016

Volltextzugriff (PDF)

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

Journal of dairy science, 2015-12, Vol.98 (12), p.8531-8544

2015

Volltextzugriff (PDF)

Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp

International dairy journal, 2007, Vol.17 (1), p.67-78

2007

Volltextzugriff (PDF)

1 – 25 von 48

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(42)
Mit Volltextzugriff
(48)

Publikationsform

Artikel
(47)
Buchkapitel
(1)

Sprache

Erscheinungsjahr

n.n

Thema

Cheddar Cheese
(41)
Life Sciences & Biomedicine
(40)
Science & Technology
(40)
Probiotics
(35)
Food Science & Technology
(32)
Cheese
(22)
Biological And Medical Sciences
(21)
Fundamental And Applied Biological Sciences. Psychology
(21)
Food Industries
(18)
Probiotic
(18)
Bacteria
(16)
Milk And Cheese Industries. Ice Creams
(16)
Lactobacillus Casei
(14)
Lactic Acid Bacteria
(12)
Milk
(12)
Proteolysis
(12)
Biotechnology & Applied Microbiology
(11)
Dairy Products
(11)
Food Microbiology
(11)
Microbiology
(11)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

A new probiotic cheddar cheese with high ace-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived lactobacillus casei Zhang

Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese

Probiotics: from Strain to Product

Proizvodnja novog probiotičkog sira tipa Cheddar, veće ACE inhibicijske aktivnosti i većeg udjela γ-aminomaslačne kiseline, s pomoću Lactobacillus casei Zhang, izolirane iz fermentiranoga mliječnog napitka

Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics

Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation

Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria

Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

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

Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

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

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

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

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

Viability of commercial probiotic cultures ( L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese

Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp

Suchergebnisse filtern