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Journal of Food Science, ISSN 0022-1147, 02/2015, Volume 80, Issue 2, pp. M377 - M384
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2012, Volume 45, Issue 2, pp. 155 - 160
Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients... 
Probiotic | Lentil | Fermented milks | Functional foods | Pulse | Lentil flour | Chickpea | Yogurt | Soy | Pea | SURVIVAL | OLIGOSACCHARIDES | SKIM MILK | FERMENTED MILK | FOOD SCIENCE & TECHNOLOGY | VIABILITY | SPP | COMMERCIAL BIFIDOBACTERIUM | GROWTH | CONSUMER | JUICE | Proteins | Legumes | Probiotics | Beans | Beverages | Mimosaceae | Milk | Acid production
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 12/2016, Volume 25, Issue 6, pp. 1745 - 1751
In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and... 
Chemistry | antioxidant | Food Science | Nutrition | commercial dairy starter | ACE-I | proteolysis | STRAINS | CHEDDAR CHEESES | WILD | BIOACTIVE PEPTIDES | FOOD SCIENCE & TECHNOLOGY | RELEASE | LACTIC-ACID BACTERIA | PURIFICATION | YOGURT | FERMENTED SKIM MILK | Antioxidants | Enzymes | Proteolysis | ACE inhibitors | Angiotensin
Journal Article
Food Chemistry, ISSN 0308-8146, 2004, Volume 84, Issue 2, pp. 213 - 218
Proteolysis is one of the major biochemical events which takes place during cheese ripening and its products, amino acids and peptides, have a considerable... 
Defined strain starter | Amino acids | Commercial starter | Ripening time | Manchego cheese | LACTOBACILLUS-PLANTARUM | FOOD SCIENCE & TECHNOLOGY | amino acids | ripening time | ADJUNCT LACTOBACILLI | IDENTIFICATION | commercial starter | MAHON CHEESE | defined strain starter | NUTRITION & DIETETICS | EVOLUTION | PEPTIDES | CHEDDAR CHEESE | CHEMISTRY, APPLIED | BLUE CHEESE | FLAVOR | MILK
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2005, Volume 70, Issue 5, pp. S343 - S349
Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC+ and MDC‐, respectively)... 
Leuconostoc mesenteroides | sauerkraut | malolactic activity | sulfur compounds | Sulfur compounds | Malolactic activity | Sauerkraut | LACTOBACILLUS-PLANTARUM | CATABOLISM | L-CYSTEINE SULFOXIDE | FOOD SCIENCE & TECHNOLOGY | CABBAGE | COMMERCIAL SAUERKRAUT | BRINED CUCUMBERS | BLOATER FORMATION | LACTIC-ACID BACTERIA | FERMENTATION | CHEESE | Chemical properties | Lactic acid | Research
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2016, Volume 65, pp. 1087 - 1092
The effects of the commercial meat starters Texel DCM-1 (containing and ) and Texel LM-30 (containing , and ) were investigated in terms of their degradation... 
Degradation | Polychlorinated biphenyls | Liquid media | Commercial meat starter cultures | FOOD SCIENCE & TECHNOLOGY | POLYCHLORINATED-BIPHENYLS | ORGANOCHLORINE PESTICIDES | Meat
Journal Article
International Dairy Journal, ISSN 0958-6946, 2008, Volume 18, Issue 7, pp. 714 - 728
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 11/2003, Volume 56, Issue 4, pp. 215 - 218
White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS‐1, ‐2 and ‐3) and a lyophilized... 
Ripening | Composition | white cheese | Commercial starter culture | White cheese | composition | ripening | FOOD SCIENCE & TECHNOLOGY | CHEDDAR CHEESE | PROTEOLYSIS | commercial starter culture
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2002, Volume 50, Issue 6, pp. 1535 - 1542
Journal Article