Results 111 to 120 of about 6,684,821 (351)

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Energy Efficiency in Portuguese Traditional Cheese Industries: A Comprehensive Case Study

Energies
In Portugal, cheese holds a prominent position as a major dairy product, with traditional varieties enjoying widespread acclaim. A number of these cheeses have earned Protected Designations of Origin status, showcasing their unique qualities and regional
José Nunes, Pedro D. Silva, Luís P. Andrade, Pedro D. Gaspar, Pinar Mert Cuce, Erdem Cuce, Yusuf Nadir Yilmaz   +6 more
doaj   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Genetic and genomic evaluation of milk coagulation properties in Italian Holsteins using a reference population of bulls and cows

Journal of Dairy Science
: In Italy, ∼77% of milk is used for cheese production, with 55% allocated to certified Protected Designation of Origin/Protected Geographical Indication cheeses, making milk cheesemaking ability a crucial factor in the dairy industry.
F. Galluzzo, G. Visentin, J.B.C.H.M. van Kaam, R. Finocchiaro, M. Marusi, M. Cassandro   +5 more
doaj   +1 more source

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

Food Technology and Biotechnology, 2016
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s
Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov   +9 more
doaj   +1 more source

Performance and genome-centric metagenomics of thermophilic single and two-stage anaerobic digesters treating cheese wastes [PDF]

, 2018
The present research is the first comprehensive study regarding the thermophilic anaerobic degradation of cheese wastewater, which combines the evaluation of different reactor configurations (i.e. single and two-stage continuous stirred tank reactors) on
Angelidaki, Irini, Campanaro, Stefano, Cappa, Fabrizio, Fontana, Alessandra, Kougias, Panagiotis G., Morelli, Lorenzo, Treu, Laura   +6 more
core   +3 more sources

Recent advances in multifunctional soft robots: A materials–structures–systems co‐design perspective for synergistic integration

FlexMat, EarlyView.
Abstract Soft robots, engineered from highly compliant materials, offer superior adaptability and safety in unstructured environments compared to their rigid counterparts. Recent advancements, fueled by bio‐inspiration and material programmability, have led to the rapid co‐evolution of their core modules: actuation, sensing, protection, energy, and ...
Qiulei Liu, Zicao Peng, Chong Sun, Haitao Yang   +3 more
wiley   +1 more source

High-throughput differentiation of Streptococcus thermophilus and Lactobacillus spp. strains used in Swiss cheese production by infrared microspectroscopy [PDF]

, 2009
Swiss cheese production in US was 310 million lbs (3.2% of total cheese production) in 2008. Ohio is the leading Swiss cheese producer in the US, supplying over 42% of the total US production.
Prabhakar, Veena
core  

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source