Results 111 to 120 of about 525,329 (364)
A Review on the Production and Characteristics of Cheese Powders
FoodsCheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying.
Gaurav Kr Deshwal +3 more
doaj +1 more source
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Swiss-cheese D3–D7 soft SUSY breaking [PDF]
, 2009 Aalok Misra, Pramod Shukla
openalex +1 more source
Will Changing Demographics Affect U.S. Cheese Demand? [PDF]
U.S. cheese consumption has grown considerably over the last three decades. Using a censored demand model and Nielsen Homescan retail data, this study identifies price and non-price factors affecting the demand for differentiated cheese products.
Blayney, Donald P. +4 more
core +1 more source
Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts
Food Frontiers, EarlyView.Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Heavy Chromium metal determination concentration in cheese
, 2022 Ruaa R. Muneam, Ali Abid Abojassim
openalex +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source