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Results: 1-18 |
Results: 18
STRUCTURE OF KASHKAVAL CURD MANUFACTURED FROM MILK OR UF RETENTATE USING ENZYMES OF VARIOUS ORIGIN
Authors: MILANOVIC S KALAB M CARIC M
Citation: S. Milanovic et al., STRUCTURE OF KASHKAVAL CURD MANUFACTURED FROM MILK OR UF RETENTATE USING ENZYMES OF VARIOUS ORIGIN, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 377-386
MOLECULAR AND MICROSTRUCTURAL STUDIES OF THERMAL-DENATURATION AND GELATION OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B
Authors: BOYE JI MA CY ISMAIL A HARWALKAR VR KALAB M
Citation: Ji. Boye et al., MOLECULAR AND MICROSTRUCTURAL STUDIES OF THERMAL-DENATURATION AND GELATION OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1608-1618
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES, International dairy journal, 6(8-9), 1996, pp. 811-826
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE, International dairy journal, 6(8-9), 1996, pp. 827-837
EFFECT OF ACIDIFICATION AND NEUTRALIZATION OF MILK ON SOME PHYSICOCHEMICAL PROPERTIES OF CASEIN MICELLES
Authors: LUCEY JA GORRY C OKENNEDY B KALAB M TANKINITA R FOX PF
Citation: Ja. Lucey et al., EFFECT OF ACIDIFICATION AND NEUTRALIZATION OF MILK ON SOME PHYSICOCHEMICAL PROPERTIES OF CASEIN MICELLES, International dairy journal, 6(3), 1996, pp. 257-272
EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROSTRUCTURE AND TEXTURE OF EWES MILK CHEESE
Authors: FONTECHA J KALAB M MEDINA JA PELAEZ C JUAREZ M
Citation: J. Fontecha et al., EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROSTRUCTURE AND TEXTURE OF EWES MILK CHEESE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 245-251
MICROFLUIDIZATION OF MODEL DAIRY EMULSIONS .2. INFLUENCE OF COMPOSITION AND PROCESS FACTORS ON THE PROTEIN SURFACE CONCENTRATION
Authors: ROBIN O KALAB M BRITTEN M PAQUIN P
Citation: O. Robin et al., MICROFLUIDIZATION OF MODEL DAIRY EMULSIONS .2. INFLUENCE OF COMPOSITION AND PROCESS FACTORS ON THE PROTEIN SURFACE CONCENTRATION, Le Lait, 76(6), 1996, pp. 551-570
MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE
Authors: MERRILL RK OBERG CJ MCMANUS WR KALAB M MCMAHON DJ
Citation: Rk. Merrill et al., MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE, Lebensmittel-Wissenschaft + Technologie, 29(8), 1996, pp. 721-728
SUITABILITY OF AGAR-GEL ENCAPSULATION OF MILK AND CREAM FOR ELECTRON-MICROSCOPY
Authors: KALAB M LAROCQUE G
Citation: M. Kalab et G. Larocque, SUITABILITY OF AGAR-GEL ENCAPSULATION OF MILK AND CREAM FOR ELECTRON-MICROSCOPY, Lebensmittel-Wissenschaft + Technologie, 29(4), 1996, pp. 368-371
MICROSCOPY AND OTHER IMAGING TECHNIQUES IN FOOD STRUCTURE-ANALYSIS
Authors: KALAB M ALLANWOJTAS P MILLER SS
Citation: M. Kalab et al., MICROSCOPY AND OTHER IMAGING TECHNIQUES IN FOOD STRUCTURE-ANALYSIS, Trends in food science & technology, 6(6), 1995, pp. 177-186
THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT
Authors: TAMIME AY KALAB M MUIR DD BARRANTES E
Citation: Ay. Tamime et al., THE MICROSTRUCTURE OF SET-STYLE, NATURAL YOGURT MADE BY SUBSTITUTING MICROPARTICULATE WHEY-PROTEIN FOR MILK-FAT, Journal of the Society of Dairy Technology, 48(4), 1995, pp. 107-111
FACTORS INFLUENCING THE SURVIVAL AND GROWTH OF LISTERIA-MONOCYTOGENESON THE SURFACE OF CANADIAN RETAIL WIENERS
Authors: MCKELLAR RC MOIR R KALAB M
Citation: Rc. Mckellar et al., FACTORS INFLUENCING THE SURVIVAL AND GROWTH OF LISTERIA-MONOCYTOGENESON THE SURFACE OF CANADIAN RETAIL WIENERS, Journal of food protection, 57(5), 1994, pp. 387-392
HIGH-RESOLUTION SCANNING ELECTRON-MICROSCOPY OF MILK-PRODUCTS - A NEWSAMPLE PREPARATION PROCEDURE
Authors: MCMANUS WR MCMAHON DJ OBERG CJ KALAB M ARMBRUSTER BL ROSENBERG M KIELY LJ
Citation: Wr. Mcmanus et al., HIGH-RESOLUTION SCANNING ELECTRON-MICROSCOPY OF MILK-PRODUCTS - A NEWSAMPLE PREPARATION PROCEDURE, Food structure, 12(4), 1993, pp. 475-482
A TUTORIAL AND COMPREHENSIVE BIBLIOGRAPHY ON THE IDENTIFICATION OF FOREIGN-BODIES FOUND IN FOOD
Authors: LEWIS DF KALAB M MCCRONE WC
Citation: Df. Lewis et al., A TUTORIAL AND COMPREHENSIVE BIBLIOGRAPHY ON THE IDENTIFICATION OF FOREIGN-BODIES FOUND IN FOOD, Food structure, 12(3), 1993, pp. 365-378
AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE
Authors: KIELY LJ KINDSTEDT PS HENDRICKS GM LEVIS JE YUN JJ BARBANO DM GOFF HD OBERG CJ ROSENBERG M KALAB M
Citation: Lj. Kiely et al., AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE, Food structure, 12(1), 1993, pp. 13-20
PRACTICAL ASPECTS OF ELECTRON-MICROSCOPY IN DAIRY RESEARCH
Authors: KALAB M
Citation: M. Kalab, PRACTICAL ASPECTS OF ELECTRON-MICROSCOPY IN DAIRY RESEARCH, Food structure, 12(1), 1993, pp. 95-114
COMPOSITION AND STRUCTURE OF DEMINERALIZED SPRAY-DRIED MILK PERMEATE POWDER
Authors: KALAB M CARIC M MILANOVIC S FINCHER J PARNELLCLUNIES E
Citation: M. Kalab et al., COMPOSITION AND STRUCTURE OF DEMINERALIZED SPRAY-DRIED MILK PERMEATE POWDER, Food structure, 10(4), 1991, pp. 327-332
THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION
Authors: TAMIME AY KALAB M DAVIES G MARTIN RW GOFF HD OLSEN R
Citation: Ay. Tamime et al., THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION, Food structure, 10(4), 1991, pp. 345-352
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