Results 91 to 100 of about 30,937 (359)
Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese [PDF]
, 2015 peer-reviewedWe sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese.
Cotter, Paul D. +5 more
core +1 more source
European Journal of Social Psychology, EarlyView.ABSTRACT Theories of interpersonal sensemaking postulate that positive interactions emerge in interactions where speakers match on motivational frames. Across three experiments (N = 1609) using a hypothetical simulation framework, we provide the first evidence of a causal link between motivational frame matching and positive interaction outcomes in ...
Mattias Sjöberg +2 more
wiley +1 more source
Mljekarstvo, 2001 In this paper the influence of ripening proces on moisture in fat-freematter and fat content of Trappist cheese has been investigated. In dairy company (Lura, Bjelovar) the natural ripening process of rind Trappist cheese occurs.
Slavko Kirin
doaj
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Biochemical changes of Iranian probiotic Lighvan cheese
Czech Journal of Food Sciences, 2018 Lighvan cheese from ewe and goat milk was produced according to a traditional protocol, and with the addition of 9 log10 cfu/g fresh cells of Bifidobacterium lactis subsp. animalis.
Alireza SHAHAB LAVASANI
doaj +1 more source
Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria [PDF]
, 2019 Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures.
Caggia, Cinzia +6 more
core +2 more sources
Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese [PDF]
, 2021 Hale İnci Öztürk, Nihat Akın
openalex +1 more source
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk [PDF]
, 2009 Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the ...
Blanco López, M. A. +5 more
core +1 more source
Food Frontiers, EarlyView.This large cohort study of 45,664 participants from the UK Biobank provides strong epidemiological evidence that fish oil use was associated with 12% and 7% lower risks of obesity and high body fat percentage, respectively. Mechanistically, marine n‐3 polyunsaturated fatty acids mitigate obesity traits through PRDM16‐driven gene–nutrient interactions ...
Xiaohui Liu +12 more
wiley +1 more source