Results 31 to 40 of about 52,844 (241)

FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY

Пищевые системы, 2020
The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese products with vegetable fats are considered. The amount of free fat in milk depends on the integrity of the fat globules membranes, which are affected by ...
O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova   +2 more
doaj   +1 more source

Advancing Dry Electroencephalography With Scalable, Soft, and Transcranial Magnetic Stimulation‐Compatible Ti3C2Tx MXene Electrodes for Research and Clinical‐Grade Applications

Advanced Science, EarlyView.
Dry soft Ti3C2Tx MXene electroencephalography (EEG) electrodes provide low impedance (2.1 ± 1.8 kΩ at 10 Hz), long‐term stability, and enable safe simultaneous EEG and transcranial magnetic stimulation (TMS). Across scalp sites, hair types, and recording paradigms, including steady state visual evoked potentials (SSVEP), clinical EEG, and mobile EEG ...
Sneha Shankar, Jakob Michiels, Ksenija Tasich, Ashley Koluda, Ryan Rich, Brian Erickson, Eugenia Angelopoulos, Francesca Cimino, Daryl Hurwitz, Raghav Garg, Spencer R. Averbeck, Doris Xu, Mariam Josyula, Nina Petillo, James J. Gugger, Kathryn A. Davis, John Medaglia, Flavia Vitale   +17 more
wiley   +1 more source

Formation of cheese pattern when using monospecies cultures

Пищевые системы
The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp.
G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin   +3 more
doaj   +1 more source

Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel

Алматы технологиялық университетінің хабаршысы, 2022
One of the main problems of goat milk processing is low milk yields, seasonality, the need to accumulate a certain amount of goat milk for processing, difficulties with transportation from remote areas.
A. Y. Abdulgamitova, I. T. Smykov
doaj   +1 more source

Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self‐Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial‐Host Crosstalk

Advanced Science, EarlyView.
ABSTRACT The rising incidence of chronic diseases globally has drawn widespread attention to phytochemicals, which exert targeted preventive and alleviating effect by modulating gut microbiota; thus, a potential strategy for precision nutritional interventions is offered.
Shiqi Bai, Siying Cheng, Fengguang Ma, Xiaorong Zhang, Jianan Huang, Zhonghua Liu, Bing Hu   +6 more
wiley   +1 more source

Salt Water Drops Slide Faster: Ionic Modulation of Drop Friction

Advanced Science, EarlyView.
Salt ions markedly accelerate water drops on conductive substrates coated with nanometer‐thin hydrophobic layers. Across diverse electrolytes and surfaces, higher ion concentration consistently lowers kinetic friction by reducing contact angle hysteresis.
Dongho Shin, Rutvik Lathia, Chirag Hinduja, Hyunbae Cheon, Seongmin Park, Hans‐Jürgen Butt, Junwoo Park   +6 more
wiley   +1 more source

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley   +1 more source

Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

Пищевые системы
The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial production.
I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya   +2 more
doaj   +1 more source

Functional butter for reduction of consumption risk and improvement of nutrition

Grain & Oil Science and Technology, 2023
Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol, which are linked to the development of ...
Shujie Cheng, Wei Li, Shimin Wu, Yuxing Ge, Caiyun Wang, Siyu Xie, Juan Wu, Xiangke Chen, Ling-Zhi Cheong   +8 more
doaj   +1 more source

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, EarlyView.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source