Items where Subject is "8602 Dairy Products"

A

Ayyash, M and Shah, Nagendra (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 00221147

Ayyash, Mutamed, Sherkat, F, Francis, P, Williams, R. P. W and Shah, Nagendra (2010) 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 0022-0302

C

Chandan, Ramesh, Kilara, Arun and Shah, Nagendra (2008) Dairy Processing and Quality Assurance. Wiley Blackwell, Ames Iowa, USA. ISBN 9780813827568

D

Ding, W and Shah, Nagendra (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 00221147

Dissanayake, Muditha, Kelly, Alan and Vasiljevic, Todor (2010) Gelling properties of microparticulated whey proteins. Journal of Agriculture and Food Chemistry, 58 (11). pp. 6825-6832. ISSN 00218561

Ding, W, Shah, Nagendra, Fallourd, M and Leyer, G (2010) Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75. M278-M282. ISSN 00221147

Dissanayake, Muditha and Vasiljevic, Todor (2009) Composition and functionality of whey protein concentrates available on the Australian market. The Australian Journal of Dairy Technology, 64 (2). pp. 164-170. ISSN 00049433

Ding, W. and Shah, Nagendra (2009) Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria in them. Journal of Food Science, 74 (8). M231-M236. ISSN 00221147

Ding, W. and Shah, Nagendra (2009) Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 3. M100-M107. ISSN 00221147

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 00220302

Ding, W. and Shah, Nagendra (2009) An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions and during storage. Journal of Food Science, 74 (3). M53-M61. ISSN 00221147

Donkor, Osaana and Shah, Nagendra (2008) Production of B-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus Acidophilus, Bifidobacterium Lactis and Lactobacillus Casei. Journal of Food Science, 73 ( 1). M15-M20. ISSN 00221147

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

G

Granato, D, Branco, G, Cruz, A, Faria, J and Shah, Nagendra (2010) An overview of functional foods and strategies for developing dairy probiotic foods. Comprehensive Reviews in Food Science and Food Safety, 9. pp. 455-470. ISSN 00221147

H

Hausmann, Angela, Sanciolo, Peter, Vasiljevic, Todor, Ponnampalam, Elankovan, Quispe-Chavez, Nohemi, Weeks, Mike and Duke, Mikel (2011) Direct Contact Membrane Distillation of Dairy Process Streams. Membranes, 1 (1). pp. 48-58. ISSN 20770375

J

Jang, Ki-Ho, Han, Woo-Cheul, Ji, Seol-Hee, Kang, Soon and Shah, Nagendra (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 12267708

M

Medenieks, Laura and Vasiljevic, Todor (2008) Underutilized fish as sources of bioactive peptides with potential health benefits. Food Australia, 60 (12). pp. 581-588. ISSN 10325298

O

Osaili, Tareq, Shah, Nagendra, Ayyash, Mutamed 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 00221147

Ong, Lydia and Shah, Nagendra (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 00221147

Ong, L. and Shah, Nagendra (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 00236438

Ong, Lydia and Shah, Nagendra (2008) Influence of Probiotic Lactobacillus Acidophilus and Lb. Helveticus on Proteolysis, Organic Acid Profiles and ACE-Inhibitory Activity of Cheddar Cheeses Ripened at 4, 8 and 12 oC. Journal of Food Science, 73 ( 3). M111-M120. ISSN 00221147

Ong, Lydia and Shah, Nagendra (2008) 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 00236438

P

Purwandari, U and Vasiljevic, Todor (2010) Production of exopolysaccharides by strains of Streptococcus thermophilus. Microbiology Indonesia, 4 (1). pp. 39-43. ISSN 19783477

Purwandari, U and Vasiljevic, T (2010) Rheological characterization of exopolysaccharides produced by strains of Streptococcus thermophilus. Microbiology Indonesia, 17 (3). pp. 575-582. ISSN 19854668

Pham, Thuy and Shah, Nagendra (2009) Hydrolysis of isoflavone glycosides in soymilk by B-galactosidase and B-glucosidase. Journal of Food Biochemistry, 33. pp. 38-60. ISSN 17454514

Pham, Thuy and Shah, Nagendra (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 00221147

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 1364727X

Pham, Thuy and Shah, Nagendra (2008) Effect of Lactulose on Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk by Lactobacilli. Journal of Food Science, 73 ( 3). M158-M163. ISSN 00221147

Pham, Thuy and Shah, Nagendra (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 Chem. 56:4703-4709, 56. pp. 4703-4709. ISSN 00218561

Pham, Thuy and Shah, Nagendra (2008) Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic Organisms. Journal of Food Science, 73 ( 2). M62-M66. ISSN 00221147

Pham, Thuy and Shah, Nagendra (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 ( ). 653-661. ISSN 07400020

R

Ramchandran, L and Shah, Nagendra (2010) Characterization of functional, biochemical and textural properties of symbiotic low fat yogurts during refrigerated storage. LWT Food Science and Technology, 43. pp. 819-827. ISSN 00236438

Ramchandran, Lata and Shah, Nagendra (2010) Influence of addition of Raftiline HP on the growth, proteolytic, ACE- and alpha-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium. LWT Food Science and Technology, 43. pp. 146-152. ISSN 00236438

Ramchandran, Lata and Shah, Nagendra (2009) Effect of EPS and insulin on the proteolytic and ACE-inhibitory activities and textural and rheological properties of low-fact yogurt during refigerated storage. Dairy Science and Technology, 89. pp. 583-600. ISSN 19585586

Ramchandran, L. and Shah, Nagendra (2009) Role of EPS on the survival of yogurt starters and probiotics as well as ACE-inhibitory and textural and rheological properties of low fat probotic yogurt during refrigerated storage. Journal of Dairy Science, 92. pp. 895-906. ISSN 00220302

Ramchandran, Lata and Shah, Nagendra (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 00221147

Ramchadran, Lata and Shah, Nagendra (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 00221147

Ramchandran, Lata and Shah, Nagendra (2008) Influence of Addition of Versagel on the Growth and Biochemical Activities of Selected Lactic Acid Bacteria. Journal of Food Science, 73 ( 1). M21-M26. ISSN 00221147

Ramchandran, Lata and Shah, Nagendra (2008) Proteolytic Profiles, and Angiotensin-I Converting Enzyme and Alpha-Glucosidase Inhibitory Activities of Selected Lactic Acid Bacteria. Journal of Food Science, 72 ( 2). M75-M81. ISSN 00221147

S

Shah, Nagendra (2010) Health benefits and safety of probiotic dairy products. In: IDF Symposium on Science and Technolgoy of Fermented Milk, 7 June 2010, Tromso, Norway.

Shah, Nagendra (2010) Health benefits and safety of probiotic dairy products.

Shah, Nagendra, Cruz, Adriano and Faria, Jose (2010) Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. Nova Sciences Publishers. ISBN 9781616688424, 1616688424, 978-1-61728-825-8 (ebook)

Shah, Nagendra (2010) Probiotics: Health benefits, efficacy and safety. In: Biotechnology in Functional foods and nutraceuticals. CRC Press, pp. 485-496. ISBN 9781420087116

Shah, Nagendra (2010) Role of bifidobacteria in biotransformation of isoflavones glycosides to isoflavones aglycones. In: 3rd Symposium on Propionibacteria and Bifidobacteria: Dairy and Probiotic Applications, 1 June 2010, Oviedo, Spain.

Shah, Nagendra (2010) Technological challenges in developing probiotic fermented milks. In: Fifth Intern Symposium on Probiotics, Departamento de Biotecnologia Universidad Autonoma, 22 April 2010, Iztapalapa, Mexico.

Stojanovska, Lily, Tang, Anne, Wilcox, Gisela, Walker, Karen and Ashton, John (2009) Calcium Absorption in Australian Osteopenic post-menopausal women: Comparative study of fortified and fermented fortified soymilk to cow's milk. In: Australian Menopause Society, 17 September 2009, Canberra, Australia.

Shah, Nagendra, Tsangalis, Dimitri, Donkor, Osaana 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, 63 ( 1). 11-14.

Shah, Nagendra (2008) Functional Cultures and Potential Health Benefits. Indian Dairyman, 60 ( 3). 95-97. ISSN 00194603

T

Tang, Anne, Wilcox, Gisela, Walker, Karen, Shah, Nagendra and Stojanovska, Lily (2010) Fermentation of calcium fortified soymilk does not appear to enhance acute calcium absorption in osteopenic post menopausal women. British Journal of Nutrition.

Tang, Anne Lise, Wilcox, Gisela, Walker, Karen, Shah, Nagandra, Ashton, John and Stojanovska, Lily (2010) Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk. Journal of Food Science, 75 (6). M373-M376. ISSN 1750-3841

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

Tharmaraj, N. and Shah, Nagendra (2009) Antimicrobial effects of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium and Propionibacterium against selected pathogenic and spoilage bacteria in cheese-based dips. International Food Research Journal, 16. pp. 261-276. ISSN 19854668

Tharmaraj, N and Shah, Nagendra (2009) Antimicrobial effects of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium and Propionibacterium against selected species of yeasts and moulds in cheese-based dips. International Journal of Food Science and Technology, 40 (10). pp. 1916-1926. ISSN 09505423

Tang, Anne Lise, Walker, Karen, Wilcox, Gisela, Strauss, Boyd, Ashton, John and Stojanovska, Lily Calcium absorption in Australian osteopenic post-menopausal women: an acute comparative study of fortified soymilk to cows' milk. Asia Pacific Journal of Clinical Nutrition, 19 (2). pp. 243-249. ISSN 0964-7058

Tang, Anne Lise, Wilcox, Gisela, Walker, Karen, Shah, Nagendra, Strauss, Boyd, Ashton, John and Stojanovska, Lily 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 1475-2662

V

Vasiljevic, Todor, Shah, Nagendra, Donkor, O and Apostolopoulos, V (2010) Responses of early life exposure of micro-organisms to allergies. International Dairy Journal, 20. pp. 373-385. ISSN 09586946

Vasiljevic, Todor and Shah, Nagendra (2008) Cultured Milk and Yogurt. In: Dairy Processing and Quality Assurance. John Wiley and Sons, Inc., Ames, Iowa, USA, pp. 219-251. ISBN 9780813827568

Vasiljavic, Todor and Shah, Nagendra (2008) Cultured Milk and Yogurt. In: Dairy Products and Quality Assurance. Wiley Blackwell, Ames, Iowa, USA, pp. 219-252. ISBN 13:9780813827568

Vasiljevic, Todor and Shah, Nagendra (2008) From Metchnikoff to Bioactives. International Dairy Journal, 18 ( ). 714-728. ISSN 09586946

Vasiljevic, Todor and Shah, Nagendra (2008) Probiotics - from Metchnikoff to Bioactives. International Dairy Journal, 18 (7). pp. 714-728. ISSN 09586946

Vithanage, C, Mishra, Vijay, Vasiljevic, Todor and Shah, Nagendra (2008) Use of B-Glucan in Development of Low-fat Mozzarella Cheese. Milchwissenschaft, 63 ( 4). 420-423.

Vithanage, C, Mishra, Vijay, Vasiljevic, Todor and Shah, Nagendra (2008) Use of beta-glucan in development of low-fat Mozzarella cheese. Milchwissenschaft, 63 (4). pp. 420-423. ISSN 00263788

X

Xu, Guandong, Zhang, Yanchun and Li, Lin (2010) Web mining and social networking techniques and applications. Springer, New York, USA. ISBN 9781441977359