Results 91 to 100 of about 10,452 (301)
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Anti-listeria effect of water-soluble extracts of Asiago cheese
, 2008 Cheese ripening involves a complex series of biochemical events that leads to the characteristics taste, aroma and texture of each cheese variety. The most complex of these biochemical events, proteolysis, is caused by milk, milk-clotting, starter and ...
SEBTI I. +6 more
core
Table_1_Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy.docx
, 2023 The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents ...
Luis E. Rodriguez-Saona (14570192) +2 more
core +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
, 2010 The delivery of calcium-alginate encapsulated peptidase, Flavourzyme from Aspergillus oryzae to enhance the proteolytic maturity of cheddar cheese was investigated.
Seneweera, Saman +1 more
core
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 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
Effects of high pressure homogenization on ripening patterns of caciotta cheese
, 2004 The principal aim of this work was to compare cheeses obtained from cow milk previously subjected to high pressure homogenization (HPH) at 1000 bar with those produced from raw and heat treated milk. The HPH treatment had both direct and indirect effects
VALLICELLI, MELANIA +5 more
core
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
A survey on hygienic and physicochemical properties of Istrian cheese
Mljekarstvo, 2013 Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian cheese ...
Andrea Skelin +6 more
doaj