Results 181 to 190 of about 16,130 (220)

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

International Journal of Dairy Technology, 2016
This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global ...
Silva, Eric Keven, Hijo, Ariel Antonio C. Toledo, Costa, Joyce Maria G. da, Marques, Gerson R., Pereira, Joelma, Borges, Soraia V.   +5 more
openaire   +1 more source

cheese bread, n.

2023
openaire   +1 more source

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

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

Beer, Bread, and Cheese

2023
openaire   +1 more source

Beer, Bread, and Cheese

2017
Reinhard Renneberg, Viola Berkling, Vanya Loroch   +2 more
openaire   +1 more source

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  

bread and cheese, n. & adj.

2023
openaire   +1 more source

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, Maria Z Tsimidou, Costas Biliaderis   +2 more
exaly  

Bread and cheese club

Notes and Queries, 1900
openaire   +1 more source

Production of Bread, Cheese and Meat

2002
Jakobsen, M., Cantor, M. D., Jespersen, L.   +2 more
openaire   +1 more source