Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

N P Shah

Showing results (1-10 of 84) with videos related to

Pageof 9
Sort By:
Journal of Dairy Science|May 3, 2000
Probiotic bacteria: selective enumeration and survival in dairy foodsN P Shah
The British Journal of Nutrition|March 10, 2001
Effects of milk-derived bioactives: an overviewN P Shah
Journal of Dairy Science|February 24, 2009
Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storageL Ramchandran, N P Shah
Journal of Dairy Science|December 16, 2003
Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275B Zisu, N P Shah
Journal of Dairy Science|August 9, 2003
Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteriaN Tharmaraj, N P Shah
Journal of Dairy Science|May 21, 2005
Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrateB Zisu, N P Shah
Journal of Food Science|January 24, 2008
Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteriaL Ramchandran, N P Shah
Journal of Food Science|September 23, 2008
Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurtL Ramchandran, N P Shah
Journal of Food Science|April 5, 2008
Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees CL Ong, N P Shah
Journal of Food Science|September 23, 2008
Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HPL Ramchandran, N P Shah
Pageof 9

Showing results (1-10 of 84) with videos related to

Sort By:
Pageof 9
Journal of Dairy Science|May 3, 2000
Probiotic bacteria: selective enumeration and survival in dairy foodsN P Shah
The British Journal of Nutrition|March 10, 2001
Effects of milk-derived bioactives: an overviewN P Shah
Journal of Dairy Science|February 24, 2009
Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storageL Ramchandran, N P Shah
Journal of Dairy Science|December 16, 2003
Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275B Zisu, N P Shah
Journal of Dairy Science|August 9, 2003
Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteriaN Tharmaraj, N P Shah
Journal of Dairy Science|May 21, 2005
Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrateB Zisu, N P Shah
Journal of Food Science|January 24, 2008
Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteriaL Ramchandran, N P Shah
Journal of Food Science|September 23, 2008
Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurtL Ramchandran, N P Shah
Journal of Food Science|April 5, 2008
Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees CL Ong, N P Shah
Journal of Food Science|September 23, 2008
Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HPL Ramchandran, N P Shah
Pageof 9