Results 31 to 40 of about 18,365 (208)

Presence of Staphylococcus aureus and staphylococcal enterotoxin A Production and Inactivation in Brazilian Cheese Bread [PDF]

, 2022
Ingesting food contaminated by pathogens and/or their toxins can cause foodborne illness. In this sense, this study investigated the occurrence of enterotoxigenic S. aureus in frozen cheese bread dough and assessed the production and thermosensitivity of
Campos, Fábio Martins, da Silva, Francine Fernandes, de Oliveira, Tereza Cristina Rocha Moreira, de Lourdes Ribeiro de Souza da Cunha, Maria [UNESP], Teixeira, Nathalia Bibiana [UNESP]   +4 more
core   +1 more source

Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults

Biomolecules, 2021
Postprandial lipemia, glycemia and oxidative stress may affect the occurrence of cardiovascular disease. The purpose of the present intervention study was to investigate the effect of a spread cheese enriched with mountain tea (Sideritis sp.) and orange ...
Olga Papagianni, Konstantina Argyri, Thomas Loukas, Athanasios Magkoutis, Theodora Biagki, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralampos C. Karantonis, Antonios E. Koutelidakis   +9 more
doaj   +1 more source

Efeito do congelamento nas características físicas e químicas do pão de queijo Effect of freezing on the physical and chemical characteristics of cheese bread

Ciência e Agrotecnologia, 2009
A qualidade do pão de queijo está diretamente ligada à matéria-prima utilizada, a preparação da massa, ao congelamento e ao assamento, sendo que falhas nestes processos podem resultar em um produto de baixa aceitação no mercado, tanto nacional quanto ...
Rossana Pierangeli Godinho Silva, Joelma Pereira, Fernanda Carlota Nery, Evódio Ribeiro Vilela   +3 more
doaj   +1 more source

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread [PDF]

Journal of Food Science and Technology, 2012
Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread
Norma, Guemes-Vera, Lizbeth, Gonzalez-Victoriano, Sergio, Soto-Simental, Juan Francisco, Hernandez-Chavez, Ma Isabel, Reyes-Santamaria   +4 more
openaire   +2 more sources

Comparação entre a composição química determinada e a declarada na embalagem de diferentes marcas de pão de queijo Comparison between determined and stated chemical composition in different cheese bread brand

Ciência e Agrotecnologia, 2005
O pão de queijo, fabricado com fécula fermentada de mandioca (polvilho azedo), queijo e ovos, é um alimento nutritivo e fonte alternativa de carboidratos para pessoas alérgicas ao glúten do trigo.
Joelma Pereira, Rossana Pierangeli Godinho Silva, Fernanda Carlota Nery, Evódio Ribeiro Vilela   +3 more
doaj   +1 more source

Análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara

Ciência e Agrotecnologia, 2007
Okara, ou resíduo de soja, é um subproduto do processamento do extrato aquoso de soja e do tofu. Pão de queijo é um produto assado ao forno obtido a partir da mistura de polvilho com água ou leite, queijo, sal e gordura, podendo ser utilizados polvilho ...
Krischina Singer Aplevicz, Ivo Mottin Demiate   +1 more
doaj   +1 more source

Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods

Peer Community Journal, 2023
Next generation sequencing offers several ways to study microbial communities. For agri-food sciences, identifying species in diverse food ecosystems is key for both food sustainability and food security.
Rué, Olivier, Coton, Monika, Dugat-Bony, Eric, Howell, Kate, Irlinger, Françoise, Legras, Jean-Luc, Loux, Valentin, Michel, Elisa, Mounier, Jérôme, Neuvéglise, Cécile, Sicard, Delphine   +10 more
doaj   +1 more source

Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread

Food and Nutrition Sciences, 2014
Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the ...
Demarigny, Yann, Gerber, Pauline
openaire   +2 more sources

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

bread-and-cheese [PDF]

, 1978
bread-and-cheese nLane recorded Bread and Cheese Islands, now Bread Island..in 1772 and Bread and Cheese Cove at Bay Bulls, a shift name from Thornton's Bread and Cheese Point, in 1773.

core