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

2015 ◽  
Vol 98 (12) ◽  
pp. 8531-8544 ◽  
Author(s):  
P.M. Ryan ◽  
Z. Burdíková ◽  
T. Beresford ◽  
M.A.E. Auty ◽  
G.F. Fitzgerald ◽  
...  
Keyword(s):  
Reduced Fat ◽  
Probiotic Lactobacillus ◽  
Lactobacillus Mucosae

Preventing antibiotic associated diarrhoea using a probiotic Lactobacillus Casei preparation

2009 ◽  
Vol 47 (05) ◽  
Author(s):  
C Kamhuber ◽  
S Hörist-Kollmann ◽  
A Rek ◽  
G Eckhardt ◽  
A Zauner ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Probiotic Lactobacillus ◽  
Antibiotic Associated Diarrhoea

Nomenclature Abstract for Lactobacillus mucosae Roos et al. 2000.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Lactobacillus Mucosae

Multiple response optimisations for the development of reduced-fat cake

2010 ◽  
Vol 3 (1) ◽  
pp. 35-40 ◽  
Author(s):  
Ismail Sait Dogan ◽  
Onder Yıldız
Keyword(s):  
Multiple Response ◽  
Reduced Fat

scholarly journals Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

2019 ◽  
Vol 39 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Müge Urgu ◽  
Aylin Türk ◽  
Sevcan Ünlütürk ◽  
Figen Kaymak-Ertekin ◽  
Nurcan Koca
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Fat Substitution
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