"Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits"
written by Parmjit S. Panesar,
published by Food and Nutrition Sciences, Vol.2 No.1, 2011
has been cited by the following article(s):
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[8] TYPES AND APPLICATION OF LACTIC STARTERS
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[14] Lactobacillus AS PRODUCERS OF EXTRACELLULAR TANNASE
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[15] Production of Fermented Drink from Milk Extract of Tigernut (Cyperus esculentus)
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[16] Evaluation of Nutritional Composition of Yoghurt Supplemented With Sesame Paste (Tahini)
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[17] A mini review fermentation and preservation: role of Lactic Acid Bacteria
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[18] Proteolitička aktivnost odabranih sojeva bakterija mliječne kiseline
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[19] Efeito terapêutico do leite fermentado por Lactobacillus delbrueckii subsp. lactis CIDCA 133 em modelo de mucosite intestinal induzido pelo antineoplásico 5 …
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[20] SOME CONSUMER CHARACTERISTICS OF THE FERMENTED DAIRY PRODUCTS
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[21] Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
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[22] A mediterranean diet model in Australia: strategies for translating the traditional mediterranean diet into a multicultural setting
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[25] A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation)
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[27] Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum
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[28] The Potential of Concentrate of Fermented Milk for Natural Antibacterial
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[29] Bio-Processing of Foods: Current Scenario and Future Prospects
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[30] Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi
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[31] Changes in Physico-Chemical Characteristics of Milk During Dahi Preparation on Fate of Inoculated Bacterial Pathogens
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[32] Use of Extracts of Some Date Palm Varieties in the Manufacture of Probiotic Acidophills Milk
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[33] Reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća
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[35] Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of …
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[36] The Role and the Place of High-Performance Liquid Chromatography for the Determination of Fermented Dairy Products
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[37] Acidophilus Milk Shelf-life Prolongation by the Use of Cold Sensitive Mutants of Lactobacillus acidophilus MDC 9626
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[38] Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia, Turkey
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[39] Regulatory Importance of Lactic Acid in the Food and Beverage Sector
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[40] The Role of Traditional Foods in Food-based Dietary Guidelines–A South African Case Study on maas (Cultured Milk)
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[41] Functional properties of fermented milk produced with plant proteins
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[42] Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched‐chain amino acids and the amount of distinctive volatiles
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[43] The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
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[44] Nunu, A West African Fermented Yogurt-Like Milk Product
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[45] Fermented Dairy Products
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[46] Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
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[47] Consumer Driven New Product Development through Lacto Fermentation of Cow Milk
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[48] KIMIZIN TüRK?YE'DE ??ECEK OLARAK DE?ERLEND?R?LMES? BA-KIMINDAN GASTRONOM? ?NDEKS?N?N OLU?TURULMASI
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[51] Cow Milk Fermentation trials with Streptococcus infantarius subsp. Infantarius and its effect on the growth of selected pathogenic bacteria (Thesis). University of …
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[52] Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products
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[57] Yoghurt Production from Powdered Milk using Mixed Lactic Acid Bacteria Starter Cultures
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[59] Physico-chemical, microbiological and sensory qualities of probotic yoghurt enriched with baobab pulp
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[60] DESENVOLVIMENTO DE UM PRODUTO EM PÓ PROBIÓTICO À BASE DE JUÇARA (EUTERPE EDULIS MARTIUS)
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[61] Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi
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[63] Functional properties of fermented milks
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[64] Dairy Products Development with Fermentation-Trends
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[65] Occurrence of Lactose Intolerance among Ethiopians
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[66] Impact of Nutrients on the Probiotic Survival and Sensory Properties of Vegetables Juice
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[67] Does Brand Image Impact on Consumers' Buying Behavior: Special Reference to Fermented Dairy Products
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[68] РОЗРОБЛЕННЯ ТЕХНОЛОГІЇ СИРУ ТЕРМОКИСЛОТНОГО, ЗБАГАЧЕНОГО МОЛОЧНОКИСЛОЮ МІКРОФЛОРОЮ
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[69] Review on lactic acid bacteria function in milk fermentation and preservation
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[71] Neoliticki prijelaz na zemljoradnju na sjevernom Jadranu. Tolerancija laktoze, mljekarstvo i lipidni biomarkeri na keramici
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[72] Fermented Ethiopian Dairy Products and Their Common Useful Microorganisms: A Review
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[73] The Role of Lactic Acid Bacteria in Milk Fermentation
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[74] An Overview of Conjugated Linoleic Acid: Microbial Production and Application
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[75] Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits
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[76] Enzymatic and Functional Properties of Lactic Acid Bacteria Isolated From Algeria Fermented Milk products.
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[77] Food as Vehicles of Probiotics
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[78] Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds
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[79] DESIDRATAÇÃO DE SUCO DE ABACAXI PROBIÓTICO POR SPRAY-DRYER
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[82] Physicochemical and Organoleptic Properties of Dry Fermented Milk Products with Addition of Probiotic Bacteria Streptococuccus lactis, Lactobacillus casei and Bifidobacterium longum
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[84] Cow Milk Fermentation trials with Streptococcus infantarius subsp. infantarius and its effect on the growth of selected pathogenic bacteria
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[85] Physicochemical and Organoleptic Properties of Dry Fermented Milk Products with Addition of Probiotic Bacteria Streptococuccus lactis, Lactobacillus casei and …
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[86] Physicochemical and Organoleptic Properties of Dry Fermented Milk Products with Addition of Probiotic Bacteria Streptococuccus lactis, Lactobacillus …
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[92] The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products
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[93] Taurine in milk and yoghurt marketed in Italy
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[94] Nutritional Composition and Protein Profile of Goat Yogurt PE with Double Culture between Streptococcus Thermophilus and Lactobacilus Species
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[95] Neolithic transition to farming in northern Adriatic. Lactose tolerance, dairying and lipid biomarkers on pottery
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[96] Investigations on aroma profile of artisanal yoghurt starter cultyres
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[98] Formulasi Produk Susu Fermentasi Kering dengan Penambahan Bakteri Probiotik Lactobacillus casei dan Bifidobacterium longum
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[100] Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid
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[101] ASSIM NA MÚSICA COMO NA VIDA
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[102] DAHI, LASSI, AND SHRIKHAND
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