Results 171 to 180 of about 30,937 (359)

Role of Lactobacilli in Flavour Development of Cheddar Cheese. [PDF]

, 2001
End of Project ReportCheddar cheese is a complex microbial ecosystem. The internal cheese environment, in particular of hard and semi-hard cheeses, is not conducive to the growth of many microorganisms.
Beresford, Tom, Brennan, N., Cogan, Tim, Drinan, Finbarr, Fitzsimons, Nora, Fox, P.F., Kenny, Owen, Rea, Mary   +7 more
core  

Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese

, 2017
Mehdi Ramezani, Seyedeh Mahshad Hosseini, Ilario Ferrocino, Mohammad Ali Amoozegar, Luca Cocolin   +4 more
openalex   +2 more sources

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, EarlyView.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

EVALUATION OF BIOCHEMICAL CHANGES OCCURING IN “NĂSAL” CHEESE DURING THE RIPENING STAGES

Studia Universitatis Babes-Bolyai Chemia, 2015
“Năsal” cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ...
Alexandru-Flaviu TĂBĂRAN, Sorin Daniel DAN, Alexandra TĂBĂRAN, Constantin BELE, Cornel CĂTOI, Mihai Marian BORZAN, Gabriel VALASUTEAN, Marian MIHAIU   +7 more
doaj  

Microbiology of the Surface Ripening of Brick Cheese

, 1955
D. J. Lubert, W. C. Frazier
openalex   +1 more source

Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses

, 2023
Justin Falardeau, Erkan Yıldız, Yifan Yan, Simone D. Castellarin, Siyun Wang   +4 more
openalex   +1 more source

A Bathroom of One's Own: Intimacies of Austerity and Austerities of Intimacy in Barbara Pym's Fiction

Critical Quarterly, EarlyView.
Abstract ‘I have to share a bathroom’, I had so often murmured, almost with shame, as if I personally had been found unworthy of a bathroom of my own. Barbara Pym, Excellent Women (1952) For a single woman of a certain age, living alone in postwar London, austerity was more than a set of political and economic imperatives.
Charlotte Charteris
wiley   +1 more source

RAISING RIVALS’ COSTS STRATEGYAND LOCALISED AGRO-FOOD SYSTEMS IN EUROPE [PDF]

For some Localised Agro-Food Systems (LAFS), for ex. Comté in France, Gruyère in Switzerland, the cheese and milk prices are above average whilst others as for example the Cantal from France are similar or even below average.
Barjolle, Dominique, Jeanneaux, Philippe, Meyer, Dorothee   +2 more
core   +1 more source

Influence of ripening conditions on Scamorza cheese quality.

, 2013
Elena Sorrentino, Luca Tipaldi, Gianfranco Pannella, Giovanna La Fianza, Mariantonietta Succi, Patrizio Tremonte   +5 more
openalex   +2 more sources

EFFECT OF ADDING MICROBIAL LIPASE ON THE ACCELERATION OF UF-RAS CHEESE RIPENING [PDF]

, 2016
Shaimaa Hamdy, H. Sh. Abdel Montaleb, Kh. Abbas, Ratiba A. Beyomi, M. A. Degheidi   +4 more
openalex   +1 more source