Zobrazeno 1 - 10
of 72
pro vyhledávání: '"R. A. Wilbey"'
Autor:
R. Andrew Wilbey
Publikováno v:
Sensory Profiling of Dairy Products. :350-370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::952e08cc97ed5e043b5f36333a97787f
https://doi.org/10.1002/9781119619383.ch16
https://doi.org/10.1002/9781119619383.ch16
Autor:
R Andrew Wilbey
Publikováno v:
International Journal of Dairy Technology. 70:459-468
The past 70 years have seen a dramatic change in the structure of the dairy industry, driven by socio-economic changes and by the dramatic improvements in knowledge of the physicochemical and microbiological state of milk and milk products. Productio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb826a1b94ef0b48546e169d4ee0327b
https://doi.org/10.1111/1471-0307.12460
https://doi.org/10.1111/1471-0307.12460
Publikováno v:
Food and Bioprocess Technology. 7:915-920
The functional food market is growing rapidly and membrane processing offers several advantages over conventional methods for separation, fractionation and recovery of bioactive components. The aim of the present study was to select a process that co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4523ae4e76ee1124fe0a460f8eb55bb
https://doi.org/10.1007/s11947-013-1153-1
https://doi.org/10.1007/s11947-013-1153-1
Autor:
Alistair S. Grandison, Luís C. Duarte, Diana L. Oliveira, R Andrew Wilbey, Adele Costabile, Luísa B. Roseiro
Publikováno v:
BioFactors. 38:440-449
The prebiotic effect of oligosaccharides recovered and purified from caprine whey, was evaluated by in vitro fermentation under anaerobic conditions using batch cultures at 37°C with human faeces. Effects on key gut bacterial groups were monitored o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30e325b37ce8032554f0cfb13c54df8f
https://doi.org/10.1002/biof.1043
https://doi.org/10.1002/biof.1043
Autor:
R Andrew Wilbey
Publikováno v:
Food Processing Handbook
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85b44b39b116a79a0fd33dea8d0fc641
https://doi.org/10.1002/9783527634361.ch20
https://doi.org/10.1002/9783527634361.ch20
Autor:
R Andrew Wilbey, Clare Payne
Publikováno v:
International Journal of Dairy Technology. 62:308-314
Fluorophos and colourimetric procedures for alkaline phosphatase (ALP) testing were compared using milk with raw milk additions, purified bovine ALP additions and heat treatments. Repeatability was between 0.9% and 10.1% for Fluorophos, 3.5% and 46.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9704b2771f0e5cf5ff23457e6567159f
https://doi.org/10.1111/j.1471-0307.2009.00503.x
https://doi.org/10.1111/j.1471-0307.2009.00503.x
Autor:
Panayiota Theophilou, R Andrew Wilbey
Publikováno v:
International Journal of Dairy Technology. 60:1-4
Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04%, giving a range of 32-53% fat in dry matter (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (Simplesse((R)) 100(E)) was also added to select
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6d749c4e615165ae2a62827ba320c9c
https://doi.org/10.1111/j.1471-0307.2007.00289.x
https://doi.org/10.1111/j.1471-0307.2007.00289.x
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Milk oligosaccharides (OSs) confer unique health benefits to the neonate. Although human digestive enzymes cannot degrade these sugars, they support specific commensal microbes and act as decoys to prevent the adhesion of pathogenic micro-organisms t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b28e55592f6f34c8cbf5ffd676f15544
https://hdl.handle.net/10400.9/2944
https://hdl.handle.net/10400.9/2944
Autor:
R Andrew Wilbey, Mutlag M Al-Otaibi
Publikováno v:
International Dairy Journal. 16:903-909
A whey salts mixture was used as a partial substitute for sodium chloride to provide a modified Na:K ratio (1:3.4) in the manufacture of white salted cheese using ultrafiltration. Reduction of chymosin addition from 20 to 8 μL kg −1 of cheese was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f6fb46dd7963ae9591a1472694de70f
https://doi.org/10.1016/j.idairyj.2005.08.006
https://doi.org/10.1016/j.idairyj.2005.08.006