Results 201 to 210 of about 5,284 (220)

Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating

Carbohydrate Polymers, 2020
Samah M El Sayed, Hoda S El-Sayed, Ahmad M Youssef   +2 more
exaly  

Cheddar and Cheddar-Type Cheese

2008
openaire   +1 more source

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Trends in Food Science and Technology, 2015
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno   +2 more
exaly  

Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

Carbohydrate Polymers, 2015
Reza Karimi, Mohammad Hossein Azizi, Mehran Ghasemlou   +2 more
exaly  

Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film

Carbohydrate Polymers, 2016
Ahmad M Youssef, Hoda S El-Sayed, Heba H Salama   +2 more
exaly  

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

FEMS Microbiology Reviews, 2005
Bart A Smit
exaly  

Probiotic cheese: Health benefits, technological and stability aspects

Trends in Food Science and Technology, 2009
Adriano Gomes da Cruz, Flávia Carolina Alonso Buriti   +1 more
exaly  

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Comprehensive Reviews in Food Science and Food Safety, 2018
Andrea S Bertuzzi, Paul Lh Mcsweeney, Kieran N Kilcawley   +2 more
exaly  

Defective N/S‐Codoped 3D Cheese‐Like Porous Carbon Nanomaterial toward Efficient Oxygen Reduction and Zn–Air Batteries

Small, 2018
Jian Zhang, Jia-Nan Zhang, Shichun Mu
exaly  

Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese

Food Packaging and Shelf Life, 2019
Lin Lin, Haiying Cui
exaly