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2022 Book Chapter Enzymes indigenous to milk: Lipases and esterasesDeeth, Hilton C. (2022). Enzymes indigenous to milk: Lipases and esterases. Encyclopedia of Dairy Sciences (Third edition). (pp. 677-681) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00355-X |
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2022 Book Chapter Heat treatment of milk: Principles and purposeDeeth, Hilton C. (2022). Heat treatment of milk: Principles and purpose. Encyclopedia of Dairy Sciences (Third edition). (pp. 655-658) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00134-3 |
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2022 Book Chapter Lipolysis and hydrolytic rancidityDeeth, Hilton C. (2022). Lipolysis and hydrolytic rancidity. Encyclopedia of Dairy Sciences: Third edition. (pp. 827-834) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00357-3 |
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2022 Book Chapter Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT)Deeth, Hilton C. (2022). Heat treatment of milk: Pasteurization (HTST) and thermization (LTLT). Encyclopedia of Dairy Sciences: Third edition. (pp. 645-654) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00133-1 |
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2022 Book Chapter Enzymes exogenous to milk in Dairy Technology: LipasesDeeth, Hilton C. (2022). Enzymes exogenous to milk in Dairy Technology: Lipases. Encyclopedia of Dairy Sciences: Third edition. (pp. 640-647) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-818766-1.00225-7 |
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2022 Book Chapter Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatmentsDeeth, Hilton C. (2022). Heat treatment of milk: Extended shelf-life (ESL) and ultra-high temperature (UHT) treatments. Encyclopedia of Dairy Sciences (Third edition). (pp. 618-631) edited by Paul L.H. McSweeney and John P. McNamara. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-12-818766-1.00140-9 |
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2021 Journal Article Heat-induced inactivation of enzymes in milk and dairy products. A reviewDeeth, Hilton C. (2021). Heat-induced inactivation of enzymes in milk and dairy products. A review. International Dairy Journal, 121 105104, 105104. doi: 10.1016/j.idairyj.2021.105104 |
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2021 Journal Article The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gelsLin, L., Oh, H. E., Deeth, H. C. and Wong, M. (2021). The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. International Dairy Journal, 113 104893, 1-8. doi: 10.1016/j.idairyj.2020.104893 |
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2020 Journal Article Calcium-induced skim milk gels: impact of holding temperature and ionic strengthLin, L., Wong, M., Deeth, H. C. and Oh, H. E. (2020). Calcium-induced skim milk gels: impact of holding temperature and ionic strength. International Dairy Journal, 104 104657. doi: 10.1016/j.idairyj.2020.104657 |
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2020 Journal Article Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storageAl Bulushi, Ismail M., Guizani, Nejib, Ayyash, Mutamed, Al Za'abi, Mohammed, Abushelaibi, Aisha, Deeth, Hilton C., Al Kharousi, Zahra, Al Hamadani, Fathiya, Al Maskari, Salha and Alkalbani, Jamila (2020). Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage. International Journal of Food Studies, 9 (1) A9, 238-250. doi: 10.7455/IJFS/9.1.2020.A9 |
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2020 Journal Article Processing and technology of dairy products: a special issueDeeth, Hilton and Kelly, Phil (2020). Processing and technology of dairy products: a special issue. Foods, 9 (3) 272, 272. doi: 10.3390/foods9030272 |
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2020 Book Chapter The effect of UHT processing and storage on milk proteinsDeeth, Hilton C. (2020). The effect of UHT processing and storage on milk proteins. Milk Proteins: From Expression to Food. (pp. 385-421) edited by Boland, M and Singh, H. London, United Kingdom: Academic Press. doi: 10.1016/B978-0-12-815251-5.00010-4 |
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2019 Book Chapter Novel processing technologies: effects on whey protein structure and functionalityHuppertz, Thom, Vasiljevic, Todor, Zisu, Bogdan and Deeth, Hilton (2019). Novel processing technologies: effects on whey protein structure and functionality. Whey proteins: from milk to medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-812124-5.00009-6 |
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2019 Journal Article Effect of heating temperatures and pH on interactions between goat milk proteinsMohammed, Awen I., Al-Saadi, Jasim M.S. and Deeth, Hilton C. (2019). Effect of heating temperatures and pH on interactions between goat milk proteins. Biochemical and Cellular Archives, 19, 2091-2096. doi: 10.35124/bca.2019.19.S1.2091 |
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2019 Book Whey proteins: from milk to medicineHilton C. Deeth and Nidhi Bansal eds. (2019). Whey proteins: from milk to medicine. London, United Kingdom: Academic Press. doi: 10.1016/C2016-0-02581-0 |
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2018 Journal Article Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteriaAl Bulushi, I. M., Poole, S., Deeth, H. C. and Dykes, G. A. (2018). Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria. International Food Research Journal, 25 (5), 2143-2148. |
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2018 Conference Publication Effect of sodium azide addition and aging storage on casein micelle sizeSinaga, H., Deeth, H. and Bhandari, B. (2018). Effect of sodium azide addition and aging storage on casein micelle size. 1st International Conference on Agriculture, Environment and Food Security, AEFS 2017, Medan, Indonesia, 7-8 November 2017. Institute of Physics Publishing. doi: 10.1088/1755-1315/122/1/012083 |
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2018 Book Chapter Non-thermal technologies: pulsed electric field technology and ultrasonicationDeeth, H. C. and Datta, N. (2018). Non-thermal technologies: pulsed electric field technology and ultrasonication. Reference module in food science. (pp. 1-12) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London, United Kingdom: Elsevier/Academic Press. |
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2018 Book Chapter Novel processing technologies: effects on whey protein structure and functionalityHuppertz, Thom , Vasiljevi, Todor , Zizu, Bogdan and Deeth, Hilton (2018). Novel processing technologies: effects on whey protein structure and functionality. Whey Proteins: From Milk to Medicine. (pp. 281-334) edited by Hilton C. Deeth and Nidhi Bansal. London, United Kingdom: Academic Press. |
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2018 Book Chapter Non-thermal technologies: high pressure processingDatta, N. and Deeth, H. C. (2018). Non-thermal technologies: high pressure processing. Reference module in food science. (pp. 1-8) edited by Geoffrey W. Smithers, Li Day, Pasquale Ferranti, Arnout Fischer, Maria Glibetic, Kai Knoerzer, Alvin Lee, Paul McSweeney, Gordon Robertson, Charles Schasteen, Neil Smith, David Tanner and Peter Varelis. London: Elsevier/Academic Press. doi: 10.1016/B978-0-08-100596-5.22570-5 |
