Catálogo de publicaciones - revistas
International Journal of Dairy Technology
Resumen/Descripción – provisto por la editorial en inglés
The International Journal of Dairy Technology, the IJDT is published on behalf of the Society of Dairy Technology. It ranks highly among the leading Dairy Journals published worldwide, and is the flagship of the Society. Published quarterly, it peer-reviews original research papers on Dairy Science and Technology, submitted from all over the world. The Journal also contains non-research papers of a technical/commercial nature presented at the Society's Symposia and Conferences, and includes news about Society events, such as meetings and reports on the activities of the Sections. The contents of this prestigious journal are abstracted by the leading international databases.Palabras clave – provistas por la editorial
milk; dairy; dairy products; yoghurt; butter; pasteurization; cheese; whey; cheesmaking; curd; Bioa
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1947 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
1364-727X
ISSN electrónico
1471-0307
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Reino Unido
Fecha de publicación
1997-
Cobertura temática
Tabla de contenidos
Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrin
HYUN-JEE HA; JOUNGJWA AHN; SANG-GI MIN; HAE-SOO KWAK
Palabras clave: Food Science; Process Chemistry and Technology; Bioengineering.
Pp. 452-457
Influence of dairy practices on the capacity of probiotic bacteria to overcome simulated gastric digestion
Patricia Burns; Lisandro Lafferriere; Gabriel Vinderola; Jorge Reinheimer
Palabras clave: Process Chemistry and Technology; Bioengineering; Food Science.
Pp. 448-457
The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt
Samah M S El‐Shafei; Sally S Sakr; Nagwa H I Abou‐Soliman
Palabras clave: Food Science; Process Chemistry and Technology; Bioengineering.
Pp. 126-133
Exploring the sensory properties of buffalo ( Bubalus bubalis ) milk custards through a consumer‐based study performed with children
Franco Emanuel Vasile; Lis Marlene Hryczyñski; Andrea Beatriz Fernandez; Leandro Fabián Bustos; Ana María Romero; María Florencia Mazzobre
Palabras clave: Process Chemistry and Technology; Bioengineering; Food Science.
Pp. 252-260
Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum
Seyed Amirali Anvar; Dorsa Rahimyan; Leila Golestan; Asiyeh Shojaee; Rezvan Pourahmad
Palabras clave: Process Chemistry and Technology; Bioengineering; Food Science.
Pp. 381-392