Dairy Foods: Dairy products

Dairy Foods: Dairy products

Section: Dairy Foods
Format: Posters
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Gatlin Ballroom

Please note: last-minute changes to the program may not be reflected here.

#T107
Angiotensin-converting enzyme inhibitory activity of whey proteins obtained from the manufacture of traditional Mexican cheeses.
Jose C. Rodriguez-Figueroa

#T108
The effect of partially hydrolyzed different milk species on xanthine oxidase activity of fetal enterocyte culture.
Hristina Kocic

#T109
Case study: Comparison of biologically active compounds in milk from organic and conventional dairy herds.
Diane L. Van Hekken

#T110
Evaluation of the effect of diets containing grape seed and linseed on milk fatty acid composition in Sarda sheep by principal component analysis.
Anna Nudda

#T111
Interaction between whey protein and inulin in model system.
Mingruo Guo

#T112
Characterizing the dissolution behavior of whey protein concentrate with an ultrasonic flaw detector.
Mary Hauser

#T113
Effect of pH and Ca-ion activity on the heat stability of reconstituted reduced Ca milk protein concentrate dispersions.
Anil Kommineni

#T114
Rennet coagulation and cold gelation properties of recombined highly concentrated micellar casein concentrate and cream.
Ying Lu

#T115
Formation of sodium caseinate-maltodextrin conjugates and the rheological properties of acid gels.
Shuwen Zhang

#T116
Edible packaging films from calcium-caseinate and citric pectin.
Laetitia M. Bonnaillie

#T117
Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity.
Michael H. Tunick

#T118
Characterization of milk, soymilk, and almond milk through consumer affective and emotional responses.
Hayley L. Potts

#T119
Effect of storage temperature on physico-chemical and sensory attributes of ready-to-drink breakfast smoothie.
Dipakkumar Mehta

#T120
Physico-chemical profile and mineral content of yogurts and whey beverages available in the Brazilian market.
Renata Raices

#T121
Probiotic fermented milk with banana flour: Understanding the prebiotic effect.
Adriano Cruz

#T122
Probiotic yogurt with glucose oxidase: Performance with commercial products and potential advantages.
Marcia Silva

#T123
Physical characteristics of set-type probiotic yogurt produced from mixtures of cow and sheep milk.
Celso Fasura Balthazar

#T124
Physical characteristics of set-type yogurts produced using milk from different ruminants species.
Celso Fasura Balthazar

#T125
Fatty Acid Profile In Prebiotic Sheep Milk Yogurt.
Celso Fasura Balthazar

#T126
Acidity in sheep milk yogurt: The inulin effect.
Celso Fasura Balthazar

#T127
A clean label approach for manufacture of yogurts using tailored milk protein interactions.
Gopinathan H. Meletharayil

#T128
Application of computing technology in simulation of consumer acceptance of typical hard ice creams during storage
Maryam Bahram-Parvar

#T129
Evaluation of textural property changes in three types of low-fat goat milk ice creams during 8 weeks of frozen storage.
Krishna P. Bastola

#T130
Dulce de leche: Characterization by physicochemical and instrumental methods.
Renata Raices