Results 141 to 150 of about 525,329 (364)

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

PRODUCT QUALITY IN THE CANADIAN DAIRY INDUSTRY [PDF]

Supply management has been shown to increase the price of milk. Technological change has induced (and allowed) processors to substitute alternative inputs, many of which can be imported tariff-free, for the traditional ingredients to lower costs and ...
Baylis, Katherine R., Nogueira, Lia
core   +4 more sources

Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

, 2013
Dominik Guggisberg, Marie‐Therese Fröhlich‐Wyder, Stefan Irmler, Mark Greco, Daniel Wechsler, Philipp Schuetz   +5 more
openalex   +2 more sources

Combined Use of Chymosin and Protease from Cryphonectria parasitica for Control of Meltability and Firmness of Cheddar Cheese [PDF]

, 2004
S.-Y. Kim, Sundaram Gunasekaran, N.F. Olson   +2 more
openalex   +1 more source

Pengembangan Produk Pie Chocolate Cake, Cheese Straw, dan Sus Buah dengan Subtitusi Tepung Jagung [PDF]

, 2012
Penelitian ini bertujuan untuk: 1)Mengembangkan produk pie chocolate cake, cheese straw, dan sus buah dengan penambahan tepung jagung dilihat dari formula dan teknik olah 2)Mengetahui pengembangan tampilan produk pie chocolate cake, cheese straw, dan sus
HELMI, ISNAINI
core  

Experiences of Drainage and Associated Impacts: A Qualitative Study Among Patients With Hidradenitis Suppurativa

JEADV Clinical Practice, EarlyView.
This study provides an in‐depth account of patients' experiences of drainage as a symptom of hidradenitis suppurativa. The HIDE Scale© facilitates incorporation of these insights into clinical practice, supporting person‐centred approaches that enhance clinical assessment, reduce stigma, and strengthen patient–clinician communication.
Stine Thestrup Hansen, Bente Villumsen, Mina Shereen Khaled, Terri Shih, Steven Daveluy, Amit Garg, Susanne de Goeij, Barry M. McGrath, Peter Theut Riis, Kari Zalik, Jennifer L. Hsiao, Camilla G. Frederiksen, Noor F. Goandal, Hans Christian Ring, Joseph Dowsett, Rahul Masson, John R. Ingram, Gregor B. E. Jemec, Joslyn S. Kirby, Linnea Thorlacius, the HIdradenitis SuppuraTiva cORe outcomes set International Collaboration (HiSTORIC)   +20 more
wiley   +1 more source

Practical Applications of Secondary/Extractive Electrospray Ionization (SESI): A Versatile Tool for Real‐Time Chemical Analysis

Mass Spectrometry Reviews, EarlyView.
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, Huiling Wang, Xiaolan Hu, Sasho Gligorovski, Xue Li, Pablo Sinues   +5 more
wiley   +1 more source

Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research

Mass Spectrometry Reviews, EarlyView.
ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke, Liang Jiang, Morphy Dumlao, William A. Donald   +3 more
wiley   +1 more source

Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

, 2017
Esmaeil Ghanbari Shendi
openalex   +1 more source

Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk [PDF]

, 2015
Ibrahim A.A. Abou Ayana, Amany El-Deeb
openalex   +1 more source