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International Dairy Journal

Resumen/Descripción – provisto por la editorial en inglés
The International Dairy Journal publishes research and critical reviews that advance dairy science and technology, and nutritional and health aspects of dairy foods. Within this scope, the journal pays particular attention to applied research and its interface with the dairy industry.

The journal communicates research in dairy science that is of significant relevance to the broader international community, including the research and development of dairy products from milk of bovine and non-bovine species.

The journal's coverage includes:
• Biosynthesis, chemistry and physico-chemical properties of milk constituents
• Microbiology, enzymology, biotechnology
• New developments in processing and engineering
• Relevant emulsion science, food structure and texture
• Raw material quality and effect on relevant products
• Flavour and off flavour development
• Technological functionality and applications of dairy ingredients
• Relevant sensory science/consumer studies
• Analytical techniques
• Nutrition and substantiation of human health implications of milk components or dairy products

Unless there is a clear relationship to dairy technology, human health or final product quality, International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production.

Benefits to authors
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Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1991 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0958-6946

ISSN electrónico

1879-0143

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

ingenieria-quimica

Ingeniería química

animal

Ciencia animal e industria ganadera

Tabla de contenidos

doi: 10.1016/s0958-6946(01)00036-x

Yogurt as probiotic carrier food

Analie Lourens-Hattingh; Bennie C Viljoen

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1-17

doi: 10.1016/j.idairyj.2004.07.022

Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

P. Christiansen; M.H. Petersen; S. Kask; P.L. Møller; M. Petersen; E.W. Nielsen; F.K. Vogensen; Y. Ardö

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 901-909

doi: 10.1016/j.idairyj.2004.11.017

Physical properties of edible films made from mixtures of sodium caseinate and WPI

A. Longares; F.J. Monahan; E.D. O’Riordan; M. O’Sullivan

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1255-1260

doi: 10.1016/j.idairyj.2005.10.014

Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it

Jaana Mättö; Hanna-Leena Alakomi; Anu Vaari; Ilkka Virkajärvi; Maria Saarela

Palabras clave: Applied Microbiology and Biotechnology; Food Science.

Pp. 1029-1037

doi: 10.1016/j.idairyj.2006.06.019

Lactoperoxidase: From catalytic mechanism to practical applications

J.-W. Boots; René Floris

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 1272-1276

doi: 10.1016/j.idairyj.2009.07.008

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

Sabina Kokoszka; Frederic Debeaufort; Andrzej Lenart; Andree Voilley

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 53-60

doi: 10.1016/j.idairyj.2010.12.008

Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis

Jeanette Otte; Thomas Lenhard; Bénédicte Flambard; Kim I. Sørensen

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 229-238

doi: 10.1016/j.idairyj.2011.12.012

Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation

D.L. Oliveira; R.A. Wilbey; A.S. Grandison; L.C. Duarte; L.B. Roseiro

Pp. 102-106

doi: 10.1016/j.idairyj.2013.12.003

Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt

R. Trejo; M. Corzo-Martínez; S. Wilkinson; K. Higginbotham; F.M. Harte

Palabras clave: Food Science; Applied Microbiology and Biotechnology.

Pp. 14-20

doi: 10.1016/j.idairyj.2014.11.008

Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins

Daniel Baier; Christophe Schmitt; Dietrich Knorr

Pp. 51-60