Results 171 to 180 of about 10,452 (301)

Effect of NaCl Content on Cheese Ripening

, 2015
Diplomová práce se zabývá zráním přírodních sýrů holandského typu a vlivem soli na jeho průběh. Zrání je jedním z nejdůležitějších faktorů, které ovlivňují senzorickou jakost sýra, proto je třeba studovat jeho význam ve výrobě sýrů.
Moudrá, Kateřina
core  

Bonds, Bounds, and Borders: Crafting Hospitality with Unauthorized Migrants in Southern France

American Anthropologist, EarlyView.
ABSTRACT This article analyzes the everyday politics of migrant hospitality in rural Southern France. Drawing on four years of fieldwork alongside benevolent residents hosting unauthorized migrants at their home or volunteering in migrant shelters, I consider how residents attempted to make up for the state's abandonment of migrant lives, the ethical ...
Céline Eschenbrenner
wiley   +1 more source

Assessment of industrial cheese ripening using near infrared spectroscopy technique: A scoping review protocol. [PDF]

PLoS One
García Varela AM, Costa WPD, Batista DRO, Carvalho VS, Piura WP, Cunha Júnior LC.   +5 more
europepmc   +1 more source

Modelling and predicting the quality of Cheddar cheese during ripening [PDF]

Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textures. However, it is a slow and expensive process and also not all of the cheese production is capable of reaching the highest quality.
Chen, Yangyi
core  

Tick‐Borne Encephalitis (TBE) Vaccine in the National Immunisation Programme—For Whom, When and Where?

Acta Paediatrica, EarlyView.
ABSTRACT The incidence of Tick‐borne encephalitis (TBE) cases has increased. The presumed location of transmission of Tick‐borne encephalitis virus (TBEV) has been expanding increasingly in the western parts of Europe during the past decade. There has also been an increased incidence of surveillance‐reported TBE cases in southern Sweden and southern ...
H. H. Askling, D. Zavadska
wiley   +1 more source

Complete genome of <i>Listeria aquatica</i> strain MRL-25-00004 from a cheese ripening environment in Austria. [PDF]

Microbiol Resour Announc
Daza Prieto B, Ladstaetter J, Murer A, Lennkh A, Ruppitsch W, Pietzka AT.   +5 more
europepmc   +1 more source

Ceramic Production and Geodiversity in Iron Age Iberia: An Archaeometric Study of Pottery from Castrejón de Capote (SW Spain)

Archaeometry, EarlyView.
ABSTRACT The hillfort of Castrejón de Capote is one of the best investigated settlements of Late Iron Age southwest Iberia. Located in the territory that the classical sources attributed to the Celtici, it was occupied between the early 4th and the 1st centuries bce.
Beatrijs de Groot, Luis Berrocal‐Rangel, Manuel Fernández‐Götz   +2 more
wiley   +1 more source

Molecular basis for the biosynthesis of the siderophore coprogen in the cheese-ripening fungus Penicillium roqueforti. [PDF]

Biol Res
González K, Montanares M, Gallardo M, Gil-Durán C, Forero AM, Rodríguez J, Jiménez C, Vaca I, Chávez R.   +8 more
europepmc   +1 more source

Effects of Common Food Additives Kappa‐, Iota‐ and Lambda‐Carrageenans on Intestinal Epithelial Cell Activation and Barrier Disruption

Clinical &Experimental Allergy, EarlyView.
Carrageenans, widely used food additives, disrupted intestinal epithelial integrity in a gut‐on‐a‐chip model. All types (κ‐, ɩ‐, λ‐) induced cytotoxicity, inflammation and tight junction (TJ) disruption, triggering TNF‐mediated immune responses. λ‐Carrageenan had the most severe effects, supporting the Epithelial Barrier Theory linking food additives ...
Na Sun, Yagiz Pat, Huseyn Babayev, Sena Ardicli, Ismail Ogulur, Xianting Bu, Manru Li, Shuqi Jia, Beate Rückert, Raja Dhir, Kari C. Nadeau, Mubeccel Akdis, Cezmi A. Akdis, Duygu Yazici   +13 more
wiley   +1 more source

Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum. [PDF]

Biology (Basel)
Rodríguez A, Magan N, Delgado J.
europepmc   +1 more source