Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Richard K. Robinson"'
Publikováno v:
Pakistan Journal of Nutrition. 6:693-697
The increase in viable cell numbers and the production of Short-Chain Fatty Acids (SCFA) by Bifidobacterium infantis and Lactobacillus acidophilus-both of human intestinal origin-were measured over 16 h at 37 in reconstituted skim-milk (100 g l ) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4480cdb8ce0178ff4d1eb5af62df31d9
https://doi.org/10.3923/pjn.2007.693.697
https://doi.org/10.3923/pjn.2007.693.697
Publikováno v:
Food Control. 16:405-410
Chilled breasts of chicken were inoculated with Salmonella infantis or Pseudomonas aeruginosa and then given one of the following treatments: (i) exposure to gaseous ozone (>2000 ppm for up to 30 min); (ii) storage under 70% CO2:30% N2; and (iii) exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef848b344a812fd13ef4eadd36ed10f5
https://doi.org/10.1016/j.foodcont.2004.04.009
https://doi.org/10.1016/j.foodcont.2004.04.009
Autor:
Richard K. Robinson, T Bintsis
Publikováno v:
Food Chemistry. 88:435-441
The influence of adjunct brine cultures on the volatile compounds in Feta-type cheeses made from bovine milk was studied. Four batches of brine were produced: one with no added adjuncts, a second containing Lactobacillus paracasei subsp. paracasei ,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3c726af6ceab937d0736ce93437e2c8
https://doi.org/10.1016/j.foodchem.2004.01.057
https://doi.org/10.1016/j.foodchem.2004.01.057
Publikováno v:
Pakistan Journal of Nutrition. 3:290-293
Cultures of presumptive lactobacilli and bifidobacteria were isolated from eight infants living in Amman, Jordan. After screening for the classic properties of probiotic organisms, three promising isolates were identified as Lactobacillus casei, Lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fcdb5199ee1e6ccf245e142846afbf6
https://doi.org/10.3923/pjn.2004.290.293
https://doi.org/10.3923/pjn.2004.290.293
Autor:
Rasha Al‐Qassemi, Richard K. Robinson
Publikováno v:
Nutrition & Food Science. 33:254-260
Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab35679cf2429bf0ef7bc98d8417500a
https://doi.org/10.1108/00346650310507073
https://doi.org/10.1108/00346650310507073
Publikováno v:
International Journal of Dairy Technology. 56:203-210
Despite the publication of a few contrary indications, the general consensus seems to be that the regular consumption of probiotic cultures, perhaps accompanied by 'prebiotic' compounds, improves the healthy operation of the digestive system of a typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66c96e0ec0f15182d37ab796eae92336
https://doi.org/10.1046/j.1471-0307.2003.00106.x
https://doi.org/10.1046/j.1471-0307.2003.00106.x
Publikováno v:
International Journal of Dairy Technology. 56:171-176
The texture and microstructure of white-brined cheeses similar to urfa (a traditional Turkish cheese) were studied. One batch of cheeses was made in the traditional manner and one batch was made from ultrafiltered (UF) milk. Samples from each batch w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9302a113725cdd62371acf42d83365ad
https://doi.org/10.1046/j.1471-0307.2003.00100.x
https://doi.org/10.1046/j.1471-0307.2003.00100.x
Publikováno v:
Journal of Dairy Research. 70:227-232
The effects of activation of the lactoperoxidase (LPO) system by H2O2–NaSCN and hydrogen peroxide (H2O2) on the accessibility of sulphydryl groups (SH) in skimmed milk, and on the dynamic rheological properties of the resulting yoghurt were investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58673e3a536008b16b92951927dd0838
https://doi.org/10.1017/s0022029903006149
https://doi.org/10.1017/s0022029903006149
Publikováno v:
International Journal of Dairy Technology. 56:6-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aff40ce9738bfa7e52d4eb13ca398bcf
https://doi.org/10.1046/j.1471-0307.2003.00082.x
https://doi.org/10.1046/j.1471-0307.2003.00082.x
Publikováno v:
International Journal of Dairy Technology. 55:75-78
En 1973, le gouvernement d'Arabie Saoudite a commence un grand programme pour promouvoir la technologie fermiere moderne. Aujourd'hui, le nombre de laiteries produisant du lait recombine est en regression par rapport a celles produisant du lait paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9a220b5f115362d17fb18fb3e5e5735
https://doi.org/10.1046/j.1471-0307.2002.00048.x
https://doi.org/10.1046/j.1471-0307.2002.00048.x