Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Susann, Mende"'
Publikováno v:
Foods, Vol 8, Iss 5, p 146 (2019)
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of thi
Externí odkaz:
https://doaj.org/article/31ecb18164524ed985d7c177a14b9176
Publikováno v:
International Journal of Food Science & Technology. 55:1407-1415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::936f68c0a3df7916663f7eca8f7aafd9
https://doi.org/10.1111/ijfs.14288
https://doi.org/10.1111/ijfs.14288
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ccec32eb63c482000f1c302c94867dc
https://doi.org/10.1016/b978-0-08-100596-5.22982-x
https://doi.org/10.1016/b978-0-08-100596-5.22982-x
Publikováno v:
Engineering in life sciences, 18 (1), 62-69
A central step in the production of starter cultures is the separation of the cells from the fermentation medium, which is usually achieved by disk centrifuges. In case of microorganisms which produce exopolysaccharides (e.g., various strains of lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3117ef5254c29447cfe518a68fd5b842
https://doi.org/10.1002/elsc.201700121
https://doi.org/10.1002/elsc.201700121
Autor:
Harald Rohm, Daniel Wefers, A. Wolfschoon‐Pombo, T. Spiegel, Georg Surber, D. Jaros, Susann Mende
Publikováno v:
Lebensmittelchemie. 73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c799ae382c351dc0293093a8f841e9
https://doi.org/10.1002/lemi.201951129
https://doi.org/10.1002/lemi.201951129
Publikováno v:
Foods
In situ produced extracellular polysaccharides (EPS) from lactic acid bacteria are generally known to affect the texture of fermented dairy products; however, the interplay between EPS and product properties is still poorly understood. The aim of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a18c290850e8173c4f3e6c2583fb9bd2
https://pubmed.ncbi.nlm.nih.gov/31052192
https://pubmed.ncbi.nlm.nih.gov/31052192
Publikováno v:
International Dairy Journal. 52:57-71
The impact of microbial exopolysaccharides (EPS) from lactic acid bacteria (LAB) on dairy products such as yoghurt, cheese, or milk based desserts has been extensively described in recent years. It is well known that EPS influence viscosity, syneresi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd3c67620aa1c995e7d720df509d57f
https://doi.org/10.1016/j.idairyj.2015.08.002
https://doi.org/10.1016/j.idairyj.2015.08.002
Publikováno v:
Dairy Science & Technology. 96:199-211
Lactose-free dairy products become increasingly important for lactose-intolerant consumers, but there are only few studies concerning the rheological properties of fermented dairy products from lactose-hydrolysed milk. Hydrolysation was performed wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f6b09e641ecfee40290db598fff9e48
https://doi.org/10.1007/s13594-015-0259-9
https://doi.org/10.1007/s13594-015-0259-9
Publikováno v:
Chemie-Ingenieur-Technik, 90 (7), 1016-1020
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1a0921f2cd366d9904a35edc175a999
Publikováno v:
Separation and purification technology, 202, 21-26
Besides fermentation, the production of bacterial starter cultures includes another crucial step, namely, the separation of the bacteria cells. This separation is most commonly carried out with disc stack separators and needs to be adjusted to the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c4a69ac0087bc4d59530e6376a97f5b