Keywords: goat cheese; Lactobacillus; NSLAB;
مقالات ISI (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: Functional foods; Bioactive peptides; Whey proteins; Downstream process; Industrial scale-up; Peptide enrichment techniques; FOSHU; Foods for Specified Health Uses; PDCAAS; protein digestibility corrected amino acid score; BCAAs; branched-chain amino acid
Keywords: Microbial cell-free enzyme extracts; Ripening; Ewes' milk cheese; CFEs; cell-free enzyme extracts; FAAs; free amino acids; VOCs; volatile organic compounds; VFFAs; volatile free fatty acids; LAB; lactic acid bacteria; NSLAB; non starter lactic acid bacter
Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit
Keywords: AA; amino acid; AEBSF; 4-(2-Aminoethyl)benzenesulfonyl fluoride hydrochloride; BCA; bicinchoninic acid; CCK; cholecystokinin; DMEM; Dulbecco's modified eagle medium; DPP-IV; dipeptidyl peptidase IV; GC; gas chromatography; GLP-1; glucagon-like peptide-1
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria
Keywords: PR; Parmigiano Reggiano; GIT; gastrointestinal tract; SLAB; starter lactic acid bacteria; NSLAB; non-starter lactic acid bacteria; PCA; principal component analysis; HPLC; High Performance Liquid Chromatography; UPLC; Ultra Performance Liquid Chromatograp
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
Keywords: NSLAB; SDS-PAGE; PCA; Species-specific PCR; Technological properties; Feta cheese
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Keywords: Mesophilic lactobacilli; NSLAB; Adjunct cultures; Cheese ripening;
Functional goat milk cheese with feruloyl esterase activity
Keywords: CBD; conventional balanced diet; CE; cinnamoyl esterase; CERELA; Centro de Referencia para Lactobacilos; CFU; colony-forming units; CRL; Culture Collection of Centro de Referencia para Lactobacilos; EtF; ethyl ferulate; FA; ferulic acid; FE; feruloyl este
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
Keywords: Probiotics; NSLAB; Lactobacillus plantarum; Lactobacillus paracasei; Soft cheese;
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
Keywords: NSLAB; Fresh cheese; Bacteriocins; Shelf-life
Microbiological characteristics of Greek traditional cheeses
Keywords: Greek traditional cheeses; Microflora; Biochemical activities; NSLAB
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
Keywords: Antifungal activity; Lactobacillus plantarum; NSLAB
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
Keywords: Technological properties; Lactic acid bacteria; NSLAB; Pasta filata cheese; Multivariate analysis
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
Keywords: Cheeses; Adjunct cultures; NSLAB; Proteolysis; Lipolysis
Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese
Keywords: proteolysis; texture; Cheddar cheese; insoluble calcium; CCP; colloidal calcium phosphate; FAA; free amino acids; LAB; lactic acid bacteria; NSLAB; nonstarter lactic acid bacteria; PC; principal component; RP; reversed phase; SN; soluble nitrogen; TPA; te