相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Recent developments and perspectives in the investigation of probiotic effects
Steffen Wohlgemuth et al.
INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY (2010)
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
C. V. Bergamini et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Cinthia H. B. Souza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
L. Ong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Probiotic cheese: health benefits, technological and stability aspects
Adriano Gomes da Cruz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Functional cultures and health benefits
Nagendra P. Shah
INTERNATIONAL DAIRY JOURNAL (2007)
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Flavia C. A. Buriti et al.
FOOD CHEMISTRY (2007)
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Flavia C. A. Buriti et al.
JOURNAL OF FOOD PROTECTION (2007)
Influence of processing conditions on Bifidobacterium animalis subsp lactis functionality with a special focus on acid tolerance and factors affecting it
Jaana Matto et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
C. V. Bergamini et al.
INTERNATIONAL DAIRY JOURNAL (2006)
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
L Ong et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese
M Phillips et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Use of low concentration factor ultrafiltration retentates in reduced fat Minas Frescal cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance
CR da Cunha et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Viable counts, characteristic evaluation for commercial lactic acid bacteria products
WH Lin et al.
FOOD MICROBIOLOGY (2006)
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
FCA Buriti et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei
FCA Buriti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
N Koca et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese
M Yilmaztekin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt
A Talwalkar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
Gut bacteria and health foods -: the European perspective
M Saarela et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Advances in the study of proteolysis during cheese ripening
MJ Sousa et al.
INTERNATIONAL DAIRY JOURNAL (2001)
A new type of ripened, low-fat cheese with bioactive properties
EL Ryhanen et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality
S Mc Brearty et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese
CG Vinderola et al.
JOURNAL OF DAIRY SCIENCE (2000)
分享论文
