Results 71 to 80 of about 4,985 (212)
Applied Food ResearchWe examined the impact of varying ageing times (0, 6, 12, and 15 months) on the alterations in the concentration of key volatile compounds in Cheddar cheese as it ripened.
Li-Qin You +4 more
doaj +1 more source
Future Postharvest and Food, Volume 3, Issue 1, Page 36-49, March 2026.ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia +6 more
wiley +1 more source
Effects of Mixed Adjunct Culture of Pediococcus acidilactici and Kluyveromyces marxianus on the Quality of Cheddar Cheese [PDF]
Shipin KexueCheese production with mixed adjunct cultures of two or more microorganisms has gained significant attention due to their advantages over single-strain adjunct cultures.
KANG You, LÜ Yang, GAO Lei, ZHAO Yujuan, ZHAO Zijian, GAO Yansong, YANG Ge, LI Shengyu
doaj +1 more source
Enhancing saltiness perception by chemosensory interaction: an fMRI study
Scientific Reports, 2023 Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward.
Afshin Faridi Esfanjani +1 more
doaj +1 more source
Mass Spectrometry Reviews, Volume 45, Issue 2, Page 392-428, March/April 2026.ABSTRACT In the 1980s, researchers discovered the remarkable ability of electrospray plumes to effectively ionize gas‐phase molecules via secondary ionization. Around 20 years later—coinciding with the ambient mass spectrometry revolution—secondary electrospray ionization (SESI) and extractive electrospray ionization (EESI) coupled to mass spectrometry
Xin Luo +5 more
wiley +1 more source
Shipin gongye ke-jiIn order to clarify the microflora structure in Cheddar cheese processing, MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing (post-pasteurization, curdling, and ...
Meng SUN +6 more
doaj +1 more source
A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
Journal of Food Quality, 2021 The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type ...
F. Nyamakwere +5 more
doaj +1 more source
The Milbank Quarterly, Volume 104, Issue 1, Page 76-115, March 2026.Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT +2 more
wiley +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Lactobacillus delbrueckii is a key lactic acid bacterium widely used in dairy fermentation, particularly in yogurt and cheese production. This graphical abstract highlights its technological roles in lactose metabolism, acidification, proteolysis, and exopolysaccharide (EPS) production, which contribute to improved texture, flavor, and nutritional ...
Yousef Nami +4 more
wiley +1 more source