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Browsing by Author Sherkat, F
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Showing results 1 to 13 of 13
Title
Author(s)
Issue Date
The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties
Journal:
Journal of Dairy Science
Ayyash, MM
Sherkat, F
Shah, NP
2012
The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei
Journal:
Journal of Dairy Science
Ayyash, MM
Sherkat, F
Shah, NP
2013
Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese
Journal:
Journal of Dairy Research.
Ayyash, MM
Sherkat, F
Shah, NP
2013
The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese
Journal:
Journal of Dairy Science
Ayyash, MM
Sherkat, F
Francis, P
Williams, RP
Shah, NP
2011
Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis spp. lactis Bb12 and Lactobacillus delbrueckii spp. bulgaricus ATCC 11842 grown in whey
Journal:
International Food Research Journal
Prasad, L.N.
Sherkat, F
Shah, N
2013
Impact of NaCl substitution with KCl on cell-wall extract and cell-free supernatant proteinase activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Lactobacillus acidophilus and Lactobacillus casei at different pH and salt levels
Proceeding/Conference:
Journal of Animal Science
Ayyash, M
Sherkat, F
Shah, N
2012
The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus
Journal:
Journal of Food Science
Ayyash, MM
Sherkat, F
Shah, NP
2012
Influence of galactooligosaccharides and modified waxy maize starch on some attributes of yogurt
Journal:
J Food Sci.
Prasad, L.N.
Sherkat, F
Shah, N
2013
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
Proceeding/Conference:
Food Hydrocolloids
Amatayakul, T
Sherkat, F
Shah, NP
2006
Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC
Journal:
Australian Journal of Dairy Technology
Amatayakul, T
Zisu, B
Sherkat, F
Shah, NP
2005
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
Journal:
International Dairy Journal
Amatayakul, T
Halmos, AL
Sherkat, F
Shah, NP
2006
Sodium chloride substitution of cheese
Book:
Handbook of cheese in health: production, nutrition and medical sciences
Ayyash, M
Sherkat, F
Shah, N
2013
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
Journal:
International Journal of Dairy Technology
Amatayakul, T
Sherkat, F
Shah, NP
2006
