Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
IDENTIFYING THE EFFECTS OF GENERIC ADVERTISING ON THE HOUSEHOLD DEMAND FOR FLUID MILK AND CHEESE: A TWO-STEP PANEL DATA APPROACH [PDF]
A two-step model with sample selection is applied to panel data of U.S. households to estimate at-home demand for fluid milk and cheese, incorporating advertising expenditures.
Chung, Chanjin +4 more
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [PDF]
, 2011 Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena +11 more
core +2 more sources
Interactions between lactobacillus and yeast: A recent update
Food Biomacromolecules, EarlyView.Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen +10 more
wiley +1 more source
Lysozyme side effects in Grana Padano PDO cheese: new perspective after 30 years using [PDF]
, 2014 Since thirty years, hen’s egg white lysozyme is in use as an anti-clostridial agent in Grana Padano PDO cheese manufacturing in order to avoid the cheese blowing defect. However, as the EU legislation includes egg among allergens, Grana Padano falls into
M. Santarelli +6 more
core +2 more sources
Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997
Acta Agriculturae Slovenica, 2000 The aim of our work was to determine fatty acid composition of three different types of cheeses - Edam, Gouda and Emmental, produced in Slovenia in autumn 1997. The analysed Edam and Gouda cheese was produced by three and Emmental cheese by two different
Mojca KOMAN RAJŠP, Vekoslava STIBILJ
doaj +1 more source
Chuck E. Cheese Bank (full front view)
, 2019 Full front view of Chuck E. Cheese advertising icon.
Chuck E. Cheese\u27s
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Methods for strictly aseptic making of cheese and effect of some bacteria on its ripening [PDF]
, 1977 To study the influence of different enzymes on ripening of cheese, such as Gouda, a method was developed for making cheese strictly aseptically, including equipment for aseptic cheesemaking and aseptic milking of selected cows.
Kleter, G.
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Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +1 more source