Results 101 to 110 of about 525,329 (364)
Cholesteryl Fatty Acid Esters and Free Cholesterol in Food of Animal Origin
European Journal of Lipid Science and Technology, EarlyView.Cholesterol occurs in free (bioavailable) and esterified (transport/storage) forms. Here, we present a method that allows both forms to be determined independently. Finally, the quantities of free and esterified cholesterol were determined in several meat, animal fat, and cheese samples.
Vanessa Hermann‐Ene +3 more
wiley +1 more source
European Journal of Social Psychology, EarlyView.ABSTRACT Theories of interpersonal sensemaking postulate that positive interactions emerge in interactions where speakers match on motivational frames. Across three experiments (N = 1609) using a hypothetical simulation framework, we provide the first evidence of a causal link between motivational frame matching and positive interaction outcomes in ...
Mattias Sjöberg +2 more
wiley +1 more source
Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese.
Cristina Anamaria Semeniuc +5 more
doaj +1 more source
Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer [PDF]
, 2007 Jamshid Rahimi +3 more
openalex +1 more source
Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]
, 2013 Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
core
Energy Technology, EarlyView.A supercritical water gasification process with syngas heat recovery is integrated into a combined cycle power system and coupled with a carbon dioxide capture unit to simultaneously produce electricity and CO2—two valuable resources for the brewing industry.
Augusto Barbosa, Eliseu Monteiro
wiley +1 more source
TIPA. Travaux interdisciplinaires sur la parole et le langage, 2022 Priego-Valverde, Béatrice +2 more
openaire +3 more sources
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Feeding sainfoin to goats – influence on milk and cheese quality and yield [PDF]
, 2012 Although the administration of sainfoin is associated with anthelmintic effects, information on the consequences of feeding this legume on product quality is scarce. In the present study we looked at milk quality and yield of goats fed either sainfoin or
Heckendorn, Felix +4 more
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Food Frontiers, EarlyView.This large cohort study of 45,664 participants from the UK Biobank provides strong epidemiological evidence that fish oil use was associated with 12% and 7% lower risks of obesity and high body fat percentage, respectively. Mechanistically, marine n‐3 polyunsaturated fatty acids mitigate obesity traits through PRDM16‐driven gene–nutrient interactions ...
Xiaohui Liu +12 more
wiley +1 more source