Results 111 to 120 of about 110,197 (318)

Characteristics of Lactococcal Strains Isolated from Mixed Cheese Starters by CVT Agar

, 1996
Tetsuya Masuda, Toshihiro TAKASHITA, Kazuto Suzuki, Tomohiko Yamakawa, Toshiki MORICHI   +4 more
openalex   +2 more sources

The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese Seoul 139-742, Korea. [PDF]

, 2006
J.J. Kim, Sang-Hoon Yu, Woo Min Jeon, H. S. Kwak   +3 more
openalex   +1 more source

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, EarlyView.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Crystallization and demineralization phenomena in washed-rind cheese [PDF]

, 2017
Gil F. Tansman, Paul S. Kindstedt, John M. Hughes   +2 more
openalex   +1 more source

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source

Government Influence on the Supply of Commercial Inventories of American Cheese [PDF]

, 1991
James E. Pratt, Andrew M. Novakovic, Pratt, James E., Novakovic, Andrew M.   +3 more
openalex   +1 more source

Plant species and field site shape root endosphere microbiomes of wild inoculum plants used in traditional cereal‐based fermentation

PLANTS, PEOPLE, PLANET, EarlyView.
Traditional fermented foods worldwide depend on naturally occurring microbes, yet the environmental sources shaping these microbes and their effects on food quality remain poorly understood. We investigated bacteria living inside the roots of wild plants used to produce Munkoyo, a widely consumed nonalcoholic fermented cereal beverage in Zambia, to ...
Mubonda Kalumbilo, David Chuba, Agripina Banda, Anna Y. Alekseeva, Eddy J. Smid, Sijmen E. Schoustra, Gerlinde B. De Deyn   +6 more
wiley   +1 more source

Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

, 1999
Fergal P. Rattray, Patrick F. Fox
openalex   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

Domestic cooked cheese

Mljekarstvo, 2006
The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider ...
Slavko Kirin
doaj