Results 41 to 50 of about 54,399 (264)
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 +2 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
Vertical Price Transmission in Food Markets: New Evidence From Meta‐Analysis
Agribusiness, EarlyView.ABSTRACT A growing body of empirical research has examined price dynamics along the food supply chain, yet findings remain heterogeneous and often conflicting. This study conducts a meta‐analysis of 140 studies, totaling 652 observations, to examine (1) the reported presence of asymmetric price transmission and (2) the reported direction of price ...
Sushan K C +2 more
wiley +1 more source
Hepatology, EarlyView., 2022 NRPT 1X reduces ALT and ceramide 14:0 in 65% of subjects as compared to only 28% in the placebo group. Abstract Background and Aims The prevalence of NAFLD is increasing globally and on a path to becoming the most frequent cause of chronic liver disease. Strategies for the prevention and treatment of NAFLD are urgently needed.
Ryan W. Dellinger +7 more
wiley +1 more source
Lactobacilli as additional cultures in cheese making
Пищевые системыProduction of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms.
N. P. Sorokina +2 more
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Heliyon, 2023 Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid source for pharmaceutical and food applications. Studies found that Tengkawang butter is a cheaper cocoa butter substitution without compromising its quality ...
Muhammad Arif Darmawan +7 more
doaj +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source
The Anatomical Record, EarlyView.Abstract Hyperodapedontine rhynchosaurs possessed a unique oral apparatus, long interpreted as an adaptation for processing abrasive and resistant plant material. However, the microanatomical and histological evidence supporting this interpretation remains poorly documented.
Caio A. Scartezini +3 more
wiley +1 more source