1462
Technical Poster Session 2: Analytical / Processing

Tuesday, July 22, 2014: 7:30 AM-9:15 AM
Exhibit Hall AB (Kansas City Convention Center)
1007
Incidence of Thermoduric Bacteria and Spores on Selected Midwest Dairy Farms
Kimberly P Buehner, Dairy Science Department, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University; Alvaro D Garcia, Dairy Science Department, South Dakota State University
1009
Mechanisms and ways for improving heat stability of Micellar Casein Concentrates
Suresh g Sutariya, South Dakota State University; Hasmukh G Patel, South Dakota State University; Gopinathan Haridas Meletharayil, South Dakota State University
1010
Influence of carboxymethylcellulose molecular weight on physicochemical properties and stability of whey protein-stabilized emulsions
Sha Zhang, University of Missouri; Bongkosh Vardhanabhuti, University of Missouri
1011
Induction of Pitting on Stainless Steel 304 and 316 by Bacillus sporothermodurans
Somil Gupta, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University
1012
Protective effect of lactic acid bacteria against H2O2-induced oxidative stress in Caco-2 cells
Shaomin Liu, Department of Food Science, Northeast Agricultural University; Chaoxin Man, Synergetic Innovation Center of Food Safety and Nutrition; Xinyan Peng, Department of Food Science, Northeast Agricultural University; Wenqi Zhou, Department of Food Science, Northeast Agricultural University; Mingruo Guo, University of Vermont; Yujun Jiang, Synergetic Innovation Center of Food Safety and Nutrition
1013
Fatty Acid Composition of Cultured Butter with Probiotic Lbc. Acidophilus La-5 Produced in Winter Time
Orysya Tsisaryk, Lviv National University of Veterinary Medicine and Biotechnologies; Luba Musiy, Lviv National University of Veterinary Medicine and Biotechnologies; Olga Golubets, Ukrmetrstandart; Sergij Shkaruba, Ukrmetrstandart
1014
Development of Dairy Products Enriched with Healthy Lipids
Janna Moats, University of Saskatchewan; Maria Epp, University of Saskatchewan; David Christensen, University of Saskatchewan
1015
Evaluation of Dulce de leche produced with differents starch
Fernanda Silva, Federal University of Viçosa; Hiani Ferreira, Gemacom Tech; Michele Pinto, Fedarl University of Viçosa; Rodrigo Stephani, Gemacom Tech; Antônio Carvalho, Federal University of Viçosa; Ítalo Perrone, Federal University of Viçosa
1016
Rheological Behaviors of Edible Casein-Based Packaging Films Under Extreme Environmental Conditions, Using Humidity-Controlled Dynamic Mechanical Analysis
Serife Akkurt, Rutgers University, Dept. of Food Science; Laetitia M Bonnaillie, Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture; Han Zhang, Rutgers University, Dept. of Food Science; Peggy M Tomasula, Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture
1017
Evaluation of a laboratory-scale batch crystallizer for lactose isolation from deproteinized whey
Steve Beckman, Midwest Dairy Foods Research Center, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
1018
Dispersibility, Suspension Ability, Solubility, and Gelation Properties of Rehydrated Frozen Highly Concentrated Micellar Casein
Ying Lu, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
See more of: Dairy Foods
<< Previous Session | Next Session >>