Results 181 to 190 of about 181,486 (222)

Of Okies, Cheese, Chicken and Bread: Road Food

, 1995
openaire   +1 more source

Bioaccessibility of Essential Elements From White Cheese, Bread, Fruit and Vegetables

Talanta, 2011
Bioaccessibility of five essential micronutrients (iron, zinc, copper, manganese and molybdenum) from the Lebanese food basket including bread, different varieties of white cheese, fruit and vegetables was evaluated using the in vitro gastrointestinal digestion model. Only very small fraction of Fe and Zn (ca.
Pawel Pohl, Ryszard Łobiński
exaly   +5 more sources

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The Effect of Adding Concentrated Cheese Whey Prepared by Ultrafiltration on the Quality of Syrian Bread

Journal of Food Science and Technology, 2023
The objective of this study is to evaluate the effect of adding two types cheese whey (W) contaning 0.9% protein and concentrated cheese whey (CW) containing 7.61% protein on the physical, chemical and sensory properties of Syrian bread. Concentrated whey samples were prepared using a UF membrane unit of 15 KDa at 25 °C and 4 bars.
Mustafa Satouf
exaly   +3 more sources

Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles

Journal of Food Science, 1983
ABSTRACT Salt was reduced in cottage cheese and white and whole wheat breads. Commercial dill and sweet pickles with reduced salt were also included. Acceptability of these foods was determined. Salt in bread was reduced 50% of the normal level with no significant effect on overall desirability.
exaly   +2 more sources

Yoghurt and Curd Cheese Addition to Wheat Bread Dough: Impact on in Vitro Starch Digestibility and Estimated Glycemic Index

Food Chemistry, 2021
The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied.
Anabela Raymundo, Carla Graça
exaly   +2 more sources

Potential of electrolyzed water to inactivate bread and cheese spoilage fungi

Food Research International, 2022
Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food spoilage fungi inactivation.
Jéssica Gonçalves, Lemos, Andrieli, Stefanello, Marcelo Valle, Garcia, Ana Flávia, Furian, Alexandre José, Cichoski, Marina Venturini, Copetti   +5 more
openaire   +2 more sources

Study of Moisture Diffusion between Bread and Cheese

2006 Portland, Oregon, July 9-12, 2006, 2006
Magnetic resonance imaging(MRI) measurements were carried out on bread and cheese binary system to investigate the relationship between the moisture mobility of bread and cheese. MRI 3D images of bread and cheese are acquired at designed time periods to present the water density distributions in both bread and cheese.
null Jinning Qi, null Jinsheng Zhang, null Fei Yu, null Roger Ruan, null Paul Chen, null Yun Li and Chris Doona   +5 more
openaire   +1 more source

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

Nutrients, 2018
To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands ...
Wender L.P. Bredie, Xiao Song, Armando Pérez-Cueto   +2 more
exaly   +2 more sources