| Tài liệu tham khảo |
Loại |
Chi tiết |
| 2. Ahmed, T. and Kanwal, R. (2004). Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal, 24(2), pp 87- 91 |
Sách, tạp chí |
| Tiêu đề: |
Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture |
| Tác giả: |
Ahmed, T. and Kanwal, R |
| Năm: |
2004 |
|
| 3. Aloğlua, H. S. and Oner, Z. (2013). The effect of treating goat’s milk with transglutaminase on chemical, structural, and sensory properties of labneh. Small Ruminant Research, 109, pp 31- 37 |
Sách, tạp chí |
| Tiêu đề: |
The effect of treating goat’s milk with transglutaminase on chemical, structural, and sensory properties of labneh |
| Tác giả: |
Aloğlua, H. S. and Oner, Z |
| Năm: |
2013 |
|
| 4. Alvarez, M. D., Canet, W., López, M. E. (2002). Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis. Eur Food Res Technol, 215, pp 13–20 |
Sách, tạp chí |
| Tiêu đề: |
Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis |
| Tác giả: |
Alvarez, M. D., Canet, W., López, M. E |
| Năm: |
2002 |
|
| 5. Aprodu, I., Gurau, G., Ionescu, A., Banu, I. (2011). The effect of Transglutaminase on the rheological properties of Yogurt. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry 12 (2), pp. 185 – 196 |
Sách, tạp chí |
| Tiêu đề: |
The effect of Transglutaminase on the rheological properties of Yogurt |
| Tác giả: |
Aprodu, I., Gurau, G., Ionescu, A., Banu, I |
| Năm: |
2011 |
|
| 6. Aprodu, I., Masgras, C. E., Banu, I. (2012). Effect of Transglutaminase treament on skimmed yogurt properties. Food Technology, 36(2), pp 20-30 |
Sách, tạp chí |
| Tiêu đề: |
Effect of Transglutaminase treament on skimmed yogurt properties |
| Tác giả: |
Aprodu, I., Masgras, C. E., Banu, I |
| Năm: |
2012 |
|
| 7. Awad, S., Hassan, A. N., Muthukumarappan, K. (2005). Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: texture and melting properties. Journal of Dairy Science, 88, pp 4204–4213 |
Sách, tạp chí |
| Tiêu đề: |
Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: texture and melting propertie |
| Tác giả: |
Awad, S., Hassan, A. N., Muthukumarappan, K |
| Năm: |
2005 |
|
| 8. Baraka A. Abd El-Salam. (2015). Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese. International Journal of Dairy Science, 10(3), pp 117-125 |
Sách, tạp chí |
| Tiêu đề: |
Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese |
| Tác giả: |
Baraka A. Abd El-Salam |
| Năm: |
2015 |
|
| 9. Bautista, E. S., Dahiya, R. S., Speck, M. L. (1966). Identification of compounds causing symbiotic growth of Srreptococcus lhermophilus and Lactobacillus bulgaricllS in milk. Journal of Dairy Research, 33, pp 299 |
Sách, tạp chí |
| Tiêu đề: |
Identification of compounds causing symbiotic growth of Srreptococcus lhermophilus and Lactobacillus bulgaricllS in milk |
| Tác giả: |
Bautista, E. S., Dahiya, R. S., Speck, M. L |
| Năm: |
1966 |
|
| 10. Bửnisch, M. P., Huss, M., Weitl, K., & Kulozik, U. (2007). Transglutaminase cross- linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 17(11), pp 1360–1371 |
Sách, tạp chí |
| Tiêu đề: |
Transglutaminase cross- linking of milk proteins and impact on yoghurt gel properties |
| Tác giả: |
Bửnisch, M. P., Huss, M., Weitl, K., & Kulozik, U |
| Năm: |
2007 |
|
| 11. Bourne, M.C. and Comstock, S.H. (1981). Effect of degree of compression on texture profile parameters. Journal of Texture Studies, 12, pp 201-216 |
Sách, tạp chí |
| Tiêu đề: |
Effect of degree of compression on texture profile parameters |
| Tác giả: |
Bourne, M.C. and Comstock, S.H |
| Năm: |
1981 |
|
| 13. Buriti, F. C. A., Rocha, J. S., Assis, E. G., Saad, S. M. I. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT - Food Science and Technology, 38(2), pp 173–180 |
Sách, tạp chí |
| Tiêu đề: |
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei |
| Tác giả: |
Buriti, F. C. A., Rocha, J. S., Assis, E. G., Saad, S. M. I |
| Năm: |
2005 |
|
| 14. Bylund, G. (1995). Dairy processing handbook. Tetra Pak Processing systems. AB. Sweden: Lund, 86, pp 221 |
Sách, tạp chí |
| Tiêu đề: |
Dairy processing handbook |
| Tác giả: |
Bylund, G |
| Năm: |
1995 |
|
| 15. Cárdenas, N., Calzada, J., Peirotén, Á., Jiménez, E., Escudero, R., Rodrí guez, J. M., Fernández, L. (2014). Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivariusStrains Isolated from Human Milk. BioMed Research International, pp 1–12 |
Sách, tạp chí |
| Tiêu đề: |
Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivariusStrains Isolated from Human Milk |
| Tác giả: |
Cárdenas, N., Calzada, J., Peirotén, Á., Jiménez, E., Escudero, R., Rodrí guez, J. M., Fernández, L |
| Năm: |
2014 |
|
| 16. Charles, G. K. (1980). Method and apparatus for forming blocks of natural cheese from cheesecurd. United States Patent |
Sách, tạp chí |
| Tiêu đề: |
Method and apparatus for forming blocks of natural cheese from cheesecurd |
| Tác giả: |
Charles, G. K |
| Năm: |
1980 |
|
| 17. Chen, C., Wang, P., Zhang, N., Zhang, W., & Ren, F. (2018). Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase.LWT |
Sách, tạp chí |
| Tiêu đề: |
Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase |
| Tác giả: |
Chen, C., Wang, P., Zhang, N., Zhang, W., & Ren, F |
| Năm: |
2018 |
|
| 18. Cruz, R. M.S., Igor Khmelinskii, Vieira, M.C. (2014). Texture Profi le Analysis (TPA), Texture of Solids. Methods in Food Analysis. CRC Press. Taylor & Francis Group, LLC, pp 19- 21 |
Sách, tạp chí |
| Tiêu đề: |
Texture Profi le Analysis (TPA), Texture of Solids. Methods in Food Analysis |
| Tác giả: |
Cruz, R. M.S., Igor Khmelinskii, Vieira, M.C |
| Năm: |
2014 |
|
| 19. Darnay, L., Králik, F., Oros, G., Koncz, Á., & Firtha, F. (2017). Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging. Journal of Food Engineering, 196, pp 123–129 |
Sách, tạp chí |
| Tiêu đề: |
Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging |
| Tác giả: |
Darnay, L., Králik, F., Oros, G., Koncz, Á., & Firtha, F |
| Năm: |
2017 |
|
| 20. De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H. (2013). Manufacturing Yogurt |
Sách, tạp chí |
| Tiêu đề: |
De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H. (2013) |
| Tác giả: |
De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H |
| Năm: |
2013 |
|
| 21. De Sá, E. M. F., & Bordignon-Luiz, M. T. (2010). The effect of transglutaminase on the properties of milk gels and processed cheese. International Journal of Dairy Technology, 63(2), pp 243–251 |
Sách, tạp chí |
| Tiêu đề: |
The effect of transglutaminase on the properties of milk gels and processed cheese |
| Tác giả: |
De Sá, E. M. F., & Bordignon-Luiz, M. T |
| Năm: |
2010 |
|
| 22. De Vuyst, L., Tsakalidou, E. (2008). Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. International Dairy Journal, 18, pp 476–485 |
Sách, tạp chí |
| Tiêu đề: |
Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations |
| Tác giả: |
De Vuyst, L., Tsakalidou, E |
| Năm: |
2008 |
|