Results 161 to 170 of about 123,041 (216)

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Trends in Food Science and Technology, 2021
Shima Jafarzadeh, Ali Salehabadi, Abdorreza Mohammadi Nafchi   +2 more
exaly  

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Trends in Food Science and Technology, 2021
Lutz Grossmann, David Julian Mcclements
exaly  

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

Nutrients, 2021
Ujue Fresan, Holly L Rippin, Fresan Ujue   +2 more
exaly  

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study

Food Chemistry, 2023
Ali Adnan Hayaloglu
exaly  

Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition, 2020
Roya Afshari, Christopher J Pillidge, Daniel A Dias   +2 more
exaly  

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Trends in Food Science and Technology, 2021
Stamatia Christaki, Thomas Moschakis, Maria Z Tsimidou   +2 more
exaly  

Cheese | Hard Italian Cheeses

2002
M. Gobbetti, R. Di Cagno
openaire   +1 more source

Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

Innovative Food Science and Emerging Technologies, 2007
E Apostolidis, Kâlidâs Shetty
exaly  

CHEESE | Cheese Rheology

2002
openaire   +1 more source

THE CHEESE REACTION

The Lancet, 1964
F, LEMBECK, D, WINNE, K F, SEWING
openaire   +4 more sources