Articles

04. Instant Messengers: The New Face of Dairy Industry

Posted on Friday, February 13, 2015 - 4:47pm

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06. Heat Load indicators and their Significance in Milk Processing

Posted on Friday, February 13, 2015 - 4:47pm

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03. Carbon Footprint and Dairy Industry

Posted on Friday, February 13, 2015 - 4:46pm

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01. AAU’s Perspectives into Probiotics from Phenotyping to Pyrosequencing

Posted on Friday, February 13, 2015 - 4:46pm

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02. Good Mood Food and Health

Posted on Friday, February 13, 2015 - 4:45pm

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26. Performance Evaluation of Solar based Milk Cooling System

Posted on Friday, February 13, 2015 - 4:14pm

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27. Performance Evaluation of Waste Heat Assisted Vapor Absorption Refrigeration System

Posted on Friday, February 13, 2015 - 4:14pm

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28. Evaluation of Survival Rate and Sensory Properties of Encapsulated Probiotic Bacteria in Quarg cheese

Posted on Friday, February 13, 2015 - 4:13pm

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29. Significance of Proteolytic Lactobacilli on ACE-inhibitory Activity and Release of Bioactive Peptides during Fermentation of Milk

Posted on Friday, February 13, 2015 - 4:13pm

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30. Protocol Optimization for Addition of Selected Excipients in a Dry Functional Probiotic Mix Formulation

Posted on Friday, February 13, 2015 - 4:13pm

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32. Studies on textural profile of gulabjamun blended with wheat bran

Posted on Friday, February 13, 2015 - 4:12pm

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31. Sensory quality of kheer manufactured in scraped surface heat exchanger

Posted on Friday, February 13, 2015 - 4:12pm

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21. Formulation and Evaluation of Dosage Forms of Starter Cultures and Probiotics for use as Inocula/ Food Ingredient/ Dietary Supplement in the Household and Industrial Level

Posted on Friday, February 13, 2015 - 4:08pm

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22. Standardizing the processing parameters for Mozzarella cheese making from partially homogenized milk

Posted on Friday, February 13, 2015 - 4:07pm

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23. Carrot as a Functional Ingredient in Ice Cream

Posted on Friday, February 13, 2015 - 4:07pm

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