209 results on '"Skeie, Siv"'
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2. Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties
3. Impact of microbial milk quality on mesophilic starter culture metabolism: A metaproteomics approach
4. Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
5. Two-year investigation of spore-formers through the production chain at two cheese plants in Norway
6. Database selection for shotgun metaproteomic of low-diversity dairy microbiomes
7. Acid preservation of the brown seaweed Saccharina latissima for food applications
8. Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
9. Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line
10. Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
11. Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
12. Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?
13. Whole genome sequencing reveals possible host species adaptation of Streptococcusdysgalactiae
14. Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
15. Processing of high-protein yoghurt – A review
16. Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders
17. Seasonal dynamics of bulk milk somatic cell count in grazing Norwegian dairy goats
18. Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties
19. Classification of Common Food Lipid Sources Regarding Healthiness Using Advanced Lipidomics : A Four-Arm Crossover Study
20. Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
21. Classification of Common Food Lipid Sources Regarding Healthiness Using Advanced Lipidomics: A Four-Arm Crossover Study
22. Composition and Fate of Heat-Resistant Spore-Formers in the Milk Powder Production Line
23. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
24. Contributors
25. Brown Whey Cheese
26. Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?
27. Cyberlindnera jadinii yeast as a protein source in early- to mid-lactation dairy cow diets: Effects on feed intake, ruminal fermentation, and milk production
28. Effect of Scalding Temperature on Sensory and Biochemical Properties in a Hard Goat Milk Cheese
29. In Vitro Comparison of the Effects of Probiotic, Commensal and Pathogenic Strains on Macrophage Polarization
30. Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?
31. Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening
32. Longitudinal Study of the Bulk Tank Milk Microbiota Reveals Major Temporal Shifts in Composition
33. Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening
34. Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration
35. Longitudinal Study of the Bulk Tank Milk Microbiota Reveals Major Temporal Shifts in Composition
36. Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease
37. Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate
38. Comparing palm oil-derived and rapeseed-derived dietary fat additives in the ration of Norwegian dairy goats: effects on milk fat content and fatty acid composition
39. Rheological models for cultured milk
40. Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milk
41. Bulk tank raw milk microbiota differs within and between farms: A moving goalpost challenging quality control
42. The influence of milk protein genetic polymorphism on the physical properties of cultured milk
43. Microbial diversity of consumption milk during processing and storage
44. Application of indigenous strains of lactic acid bacteria for semi-industrial production of autochthonous Montenegrin Njeguši cheese
45. Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
46. Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle
47. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids
48. Bacterial dynamics and functional analysis of microbial metagenomes during ripening of Dutch-type cheese
49. Caseinomacropeptide influences the functional properties of a whey protein concentrate
50. Detection and quantification of Bacillus cereus group in milk by droplet digital PCR
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