Results 41 to 50 of about 175,035 (237)

Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Italian Journal of Food Safety, 2014
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the ...
Lisa Vallone, Alberto Giardini, Gabriella Soncini   +2 more
doaj   +1 more source

Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

Applied Sciences, 2019
As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially.
Carla Graça, Anabela Raymundo, Isabel Sousa   +2 more
doaj   +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

Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile

Fermentation
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products).
F. Boscaino, Elena Ionata, Salvatore De Caro, Alida Sorrentino   +3 more
semanticscholar   +1 more source

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

, 2018
The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100
Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, É. A. Moraes, Erika Madeira Moreira da Silva   +4 more
semanticscholar   +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