首页>外文会议>其他>International Dairy Federation Seminar on Aroma and Texture of Fermented Milk

International Dairy Federation Seminar on Aroma and Texture of Fermented Milk

召开年：
召开地：
出版时间：-

会议文集：-

会议论文

热门论文

全部论文

全选（0）

1.Relationship between instrumental and sensory measurements of consistency for fermented milk products

机译：发酵乳产品一致性仪器与感官测量的关系
- 作者：I. Lindstrom;C. Edsman;K. Granlund;A. Larsson;G. Wormbs
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
2.Tools in the development of future starter cultures for fermented milk

机译：发酵牛奶未来启动培养的工具
- 作者：A. Skriver;E. Stenby;D.M. Folkenberg;M. Runge;N. Bang Jensen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
3.Differentiation of lactobacilli by carbohydrate fermentation, polymerase chain reaction, gene sequencing and pulsed field gel electrophoresis

机译：碳水化合物发酵，聚合酶链反应，基因测序和脉冲场凝胶电泳的乳杆菌的分化
- 作者：A.R. Desai;N.P. Shah;I.B. Powell
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
4.Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt

机译：不同加工果实制剂对草莓酸奶质量特征的影响
- 作者：H. Brimar;A. Avitabile Leva;D. Torreggiani;T.M.P. Cattaneo
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
5.On line monitoring of a batch fermentation process by a combination of NIR spectroscopy, multi channel fluorescense spectroscopy, and membrane inlet mass spectrometry

机译：通过NIR光谱，多通道荧光光谱和膜入口质谱法的组合在线监测分批发酵过程
- 作者：J. Gronkjaer Pedersen;P. Jorgensen;E. Paaske Jensen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
6.Prediction of syneresis in yogurt by means of confocal laser scanning microscopy (CLSM) and image analysis

机译：通过共聚焦激光扫描显微镜（CLSM）及图像分析预测酸奶中的衍生作用
- 作者：U. Andersen;J. Huang;K.H. Esbensen;B. Mikkelsen;L.B. Knudsen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
7.Development and application of a model predicting viscosity loss of yogurt in processing equipment

机译：酸奶加工设备酸奶粘度丧失的模型的开发与应用
- 作者：M.M.M. Vissers;P. de Jong
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
8.Structure formation in yogurt: rheology and microstructure

机译：酸奶结构形成：流变学和微观结构
- 作者：R. Ipsen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
9.L. acidophilus NCFM~(R): functional properties of a unique probiotic strain

机译：L. acidophilus ncfm〜（R）：独特益生菌菌株的功能性质
- 作者：D. Brassart
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
10.Influence of technological conditions on fermented milk production

机译：技术条件对发酵牛奶生产的影响
- 作者：G. Maiocchi
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
11.The structure of casein in heated suspensions affects the acid gelation of milk

机译：酪蛋白在加热悬浮液中的结构影响了牛奶的酸凝胶化
- 作者：M.H. Famelart;A Laligant;D. Paquet;Y. Lemenager;G. Brule
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
12.Streptococcus thermophilus in the production of fermented milk

机译：链球菌热管在发酵牛奶的生产中
- 作者：D. Lavezzari;F. Pirovano;D. Chirico;I. Piazza
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
13.Enzymatic crosslinking of proteins in the manufacture of fermented milk

机译：发酵牛奶制造中蛋白质的酶促交联
- 作者：P. Chr. Lorenzen;H. Neve
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
14.Lactobacilli identification by comparative sequence analyses of the tuf gene

机译：用簇生基因的比较序列分析乳杆菌鉴定
- 作者：F. Chavagnat;M. Haueter;J. Jimeno;M.G. Casey
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
15.New probiotic bifido strain for immune stimulation

机译：用于免疫刺激的新益生菌Bifido菌株
- 作者：K. Schmid;R.-C. Schlothauer
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
16.Lactobacillus F19 - safety considerations in practice

机译：乳酸杆菌F19 - 实践中的安全考虑因素
- 作者：R. Fonden;S. Bjorneholm;K. Ohlson
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
17.Proficiency testing in sensory evaluation of fermented milk by scoring

机译：通过得分对发酵乳感官评估的能力测试
- 作者：S. Solem
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
18.Influence of packaging materials on the keeping quality of fermented milk

机译：包装材料对发酵牛奶质量的影响
- 作者：K.O. Nilsen;S. Evavold;R.T. Solgaard
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
19.Viscosity, smoothness and stability of yogurt as affected by structure and EPS functionality

机译：受结构和EPS功能影响的酸奶粘度，平滑性和稳定性
- 作者：P. Zoon
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
20.Microstructure and rheological properties of yogurt

机译：酸奶的微观结构和流变性质
- 作者：S. Olsen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
21.Current and future applications of fermentation technology in the dairy industry

机译：发酵技术在乳制品行业的当前和未来应用
- 作者：P. Jelen;P. Gallmann;T. Coolbear
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
22.Membrane filtration - new applications in the manufacture of fermented dairy products

机译：膜过滤 - 发酵乳制品制造中的新应用
- 作者：P. Schkoda
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
23.Responses of probiotic bacteria to oxygen

机译：益生菌对氧气的反应
- 作者：A. Talwalkar;K. Kailasapathy;P. Peiris;R. Arumugaswamy;M. Nguyen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
24.Production of a probiotic yogurt with increased levels of bioactive peptides

机译：生产益生菌酸奶，具有增加的生物活性肽水平
- 作者：L. Chianese;S. Caira;F. Pizzolongo;D. Melck;P. Ferranti;P. Merusi;P. Cagnasso;F. Addeo
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
25.The quality and acceptability of plain and supplemented goat's and cow's fermented milk with kefir culture - the quality of goat's and cow's kefir

机译：普通和补充山羊和牛发酵牛奶的质量和可接受性与Kefir文化 - 山羊和牛的质量
- 作者：R. Bozanic;Lj. Tratnik;Z. Herceg;M. Hruskar
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
26.Historical and cultural aspects of traditional fermented milk

机译：传统发酵牛奶的历史文化方面
- 作者：Judith A. Narvhus
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
27.Authentication of probiotic bifidobacteria using protein and DNA fingerprinting techniques

机译：使用蛋白质和DNA指纹识别技术进行益生菌双歧杆菌的认证
- 作者：H.K. Mayer;C. Bonaparte;M. Newart;W. Kneifel
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
- bifidobacteria;
- probiotics;
- protein fingerprinting;
- species-specific PCR;
- DNA fingerprinting;
28.Impact of technology on the functional properties of fermented dairy products - new possibilities for product and process design

机译：技术对发酵乳制品功能特性的影响 - 产品和工艺设计的新可能性
- 作者：U. Kulozik
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
29.Identification and characterization of starter cultures for fermented milk

机译：发酵牛奶的起始培养物的鉴定与表征
- 作者：F. Dellaglio
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
30.The exopolysaccharide production by starter cultures and their influence on textural characteristics of fermented milk

机译：首发培养物的外偶糖产量及其对发酵牛奶纹理特征的影响
- 作者：N.P. Shah
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
31.Identification of lactic acid bacterial strains using molecular biology methods

机译：用分子生物学方法鉴定乳酸细菌菌株
- 作者：H.K. Mayer;C. Matlschweiger;K.J. Domig;W. Kneifel
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
- E. faecium;
- L. rhamnosus;
- species-specific PCR;
- RAPD-PCR;
- PFGE;
32.Safety aspects of fermented products

机译：发酵产品的安全方面
- 作者：G. Mogensen
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
33.Exopolysaccharide-producing lactic acid bacterium strains as functional starter cultures in the production of fermented milk

机译：在发酵乳的生产中，将外偶糖产生乳酸菌作为功能性起动培养物
- 作者：L. De Vuyst;M. Zamfir;B. Degeest;F. Vaningelgem
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
34.Development of bacteriophage resistant starter cultures - genetic engineering vs. classical methods

机译：噬菌体抗性启动培养的发展 - 基因工程与古典方法
- 作者：T. Janzen;B. Stuer-Lauridsen;P. Rasmussen;J. Schnabl;L. Riisberg
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
35.Sensory evaluation of yogurt flavour

机译：酸奶味的感官评价
- 作者：M. Ohrstrom Runge;D.M. Folkenberg;H.S. Guldager;E. Stenby;A. Skriver
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
36.Sensory screening of exopolysaccharide producing yogurt strains

机译：脱果糖生产酸奶菌株的感觉筛查
- 作者：D.M. Folkenberg;R. Ipsen;A. Skriver;P. Dejmek
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
37.Consistency of stirred fermented milk after fermentation

机译：发酵后搅拌发酵乳的一致性
- 作者：P. Silfverberg
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
38.Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk products

机译：基质对发酵和酸化乳制品中乳糖水解动力学的影响
- 作者：J. Hinrichs;C. Baumgartner;U. Kulozic;K. Weidendorfer
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年
39.Texture improvement of fermented dairy products by enzymatic crosslinking with transglutaminase

机译：酶促交联用转谷氨酰胺酶的纹理改善发酵乳制品
- 作者：A. Schey
- 会议名称：《International Dairy Federation Seminar on Aroma and Texture of Fermented Milk》 | 2003年