Results 141 to 150 of about 10,452 (301)

Quality and healthy aspects of Lider cheese at different stages of ripening

Mljekarstvo
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant ...
Miroljub Barać, Tanja Vučić, Nevena Barać, Ivana Sredović Ignjatović, Nermina Hasanbašić, Tarik Dizdarević, Radivoje Miljanić, Aleksandra Martinović, Zlatan Sarić   +8 more
doaj   +1 more source

Understanding CO2 production and transfer during cheese ripening

, 2015
CO2 is an end product of numerous metabolic pathways of the cheese microflora taking place during ripening. This gaseous compound can affect the final quality of most cheeses, depending on its ability to diffuse and dissolve in both their water and fat ...
Acerbi, Filippo
core  

Monitoring cheese ripening by single-sided nuclear magnetic resonance.

J Dairy Sci, 2023
Kharbanda Y, Mailhiot S, Mankinen O, Urbańczyk M, Telkki VV.   +4 more
europepmc   +1 more source

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening. [PDF]

Food Sci Nutr, 2020
Lee J, Seo Y, Ha J, Kim S, Choi Y, Oh H, Lee Y, Kim Y, Kang J, Park E, Yoon Y.   +10 more
europepmc   +1 more source

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum. [PDF]

Front Microbiol, 2020
Perkins V, Vignola S, Lessard MH, Plante PL, Corbeil J, Dugat-Bony E, Frenette M, Labrie S.   +7 more
europepmc   +1 more source

Sustainable Polymer Biocomposites for Food Packaging: Green Nanotechnology, Circular Plastic Upcycling and Smart Functional Materials

Packaging Technology and Science, EarlyView.
Graphical abstract showing the development of biodegradable polymer biocomposites reinforced with natural fibres, green nanoparticles and waste‐plastic upcycling pathways toward sustainable smart food packaging materials ABSTRACT The fundamental hypothesis behind this review is that the combination of biodegradable polymer‐based biocomposites, which ...
Chandra Sekhar Espenti, Jaewoong Lee
wiley   +1 more source

Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. [PDF]

Foods, 2020
Quijada NM, Schmitz-Esser S, Zwirzitz B, Guse C, Strachan CR, Wagner M, Wetzels SU, Selberherr E, Dzieciol M.   +8 more
europepmc   +1 more source

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, EarlyView.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Blockchain and Food Trust: Will Consumers Pay More?

Sustainable Development, EarlyView.
ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica, Filippo Sgroi, Giusi Giamporcaro, Caterina Sciortino   +3 more
wiley   +1 more source