136 results on '"Atamer, Zeynep"'
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2. Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey
3. From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey
4. Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities?
5. An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival
6. New methodology for controlled testing of foaming properties of protein suspensions
7. The Heat Stability of Indigenous and Bacterial Enzymes in Milk
8. Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores
9. Heat Treatment of Milk: Sterilization
10. Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages
11. Application of a temperature-controlled decanter centrifuge for the fractionation of αS-, β- and κ-casein on pilot scale
12. Can Plant-Based Cheese Alternatives Be Characterized by Methods for Dairy Cheese? Extending Dairy Cheese Methods to Characterize Plant-Based Cheese Alternatives
13. Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique
14. Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
15. High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products
16. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode
17. The Heat Stability of Indigenous and Bacterial Enzymes in Milk
18. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture
19. Calcium reduced skim milk retentates obtained by means of microfiltration
20. Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge
21. Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes
22. Corrigendum to from lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey [International Dairy Journal 147 (2023) 105785]
23. Correction: Schubert et al. Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. Appl. Sci. 2022, 12, 6299
24. Sterilization of Milk and Other Products
25. Identification of Bitter Peptides in Aged Cheddar Cheeseby Crossflow Filtration-Based Fractionation, Peptidomics, Statistical Screening and Sensory Analysis
26. Suitability of Sodium Pyruvate as Decomposer of Carried‐over Liquid Hydrogen Peroxide.
27. Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods
28. Bacterial spores isolated from ingredients, intermediate and final products obtained from dairies: thermal resistance in milk
29. Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products
30. Production and Physicochemical Properties of Casein-Based Adhesives
31. Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development
32. Thermal inactivation of Bacillus cereus spores in infant formula under shear conditions
33. An Extraordinary Dairy Phage and its Properties: Occurrence, Growth, Inactivation, Survival
34. Bacteriophages as modulator for the human gut microbiota: Release from dairy food systems and survival in a dynamic human gastrointestinal model
35. Fractionation of milk proteins on pilot scale with particular focus on β-casein
36. Concentration of skim milk by means of dynamic filtration using overlapping rotating ceramic membrane disks
37. The sol-gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content
38. Production of phage free cheese whey: Design of a tubular laboratory membrane filtration system and assessment of a feasibility study
39. Dairy bacteriophages isolated from whey powder: Thermal inactivation and kinetic characterisation
40. Bovine β-casein: Isolation, properties and functionality. A review
41. Whey powders are a rich source and excellent storage matrix for dairy bacteriophages
42. Isolation of casein protein fractions
43. Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream
44. Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota
45. The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content.
46. Application of a membrane technology to remove bacteriophages from whey
47. Dairy Products, Imitation
48. Thermal inactivation of tickborne encephalitis virus in milk
49. Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture
50. Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures
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