Results 201 to 210 of about 175,035 (237)

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.
J. Lemos, Andrieli Stefanello, M. Garcia, A. F. Furian, A. Cichoski, M. Copetti   +5 more
semanticscholar   +3 more sources

Physicochemical characterization, viability andin vitrogastrointestinal resistance of probioticBacillusspp. in cheese bread

Revista de Ciencia y Tecnología
The objective was to develop cheese bread doughscontaining spores of Bacillus coagulansBC30 or Bacillus clausiiand to evaluate the physicochemical characteristics(moisture, ash, proteins and lipids), viability and in vitrogastrointestinal resistance of ...
Mariana Silva de Souza Malaquias, Sara Pereira Leandro, Nataly de Almeida Costa, Isabela Campelo Queiroz, Wellingta Cristina A. do Nascimento Benevenuto, Maurílio Lopes Martins, E. M. Furtado Martins   +6 more
semanticscholar   +2 more sources

Analytical methods for the determination of sterigmatocystin in cheese, bread and corn products using HPLC with atmospheric pressure ionization mass spectrometric detection

Food Additives and Contaminants, 1996
Keith A Scudamore, M T Hetmanski, James R Startin   +2 more
exaly   +2 more sources

Beer, Bread, and Cheese

2023
exaly   +2 more sources

Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

International Journal of Food Science & Technology, 2018
The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough.
F. Zapata, E. Zapata, E. Rodríguez-Sandoval   +2 more
semanticscholar   +1 more source

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

Beer, Bread, and Cheese

2017
Reinhard Renneberg, Viola Berkling, Vanya Loroch   +2 more
exaly   +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

Production of Bread, Cheese and Meat

2010
Historic references to fermentation of dough for baking and fermentation of beer originate from the Sumerians and the Babylonians and, under the Pharaohs in ancient Egypt, the brewing of beer was a trade (Jorgensen 1948). At that time, the fermentation of bread was achieved by using a mixture of yeast and lactic acid bacteria maintained in a dough ...
Klaus Gori, Mette Dines Cantor, Mogens Jakobsen, Lene Jespersen   +3 more
openaire   +1 more source

The Bread and Cheese

1977
When it suits him, as we have seen, Trollope adopts the conventions of romance and stands them on end for gentle mockery of puppy love, all the while exploiting the fairy tale so engagingly that his readers are willing participants in the game of make-believe.
openaire   +1 more source