Results 51 to 60 of about 7,840 (309)
Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro, 2012 Cheese is dairy product resulted from fermented mild in which the fermentation process can be done by lactid acid bacteria or fungus. R.oryzae is able to produce lactic acid, protease and lipase. Ripening process changes the taste and texture.
Solikah Ana Estikomah
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Frontiers in Microbiology, 2020 Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening.
Benedetta Bottari +11 more
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The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Food Chemistry International, EarlyView.Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
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The influence of ripening of Olomouc cheese on its sensory and texture properties
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2007 The ripened cheese is typical by taste and aroma and texture also. The object of research was the influence of ripening on sensory and texture properties of Olomouc cheese with the determination the optimum lenght of ripening for consumers.
Olga Cwiková, Šárka Nedomová
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Cheese Slurry in the Acceleration of Cephalotyre “Ras” Cheese Ripening
Journal of Food Protection, 1982 A method has been adopted for the acceleration of Cephalotyre "Ras" cheese ripening. Ras cheese slurry incubated at 30° C for 7 d was added to cheese milk before addition of the starter or to the cheese curd before hooping. Flavor development. protein degradation and fat hydrolysis were enhanced in cheeses with added slurry.
A.A.Abdel Baky +3 more
openaire +3 more sources
Navigating the Nutri‐Score: Inequidistant Perceptions of Front‐of‐Package Health Information
Food Frontiers, EarlyView.Two online studies with German participants show that Nutri‐Scores are not perceived as equidistant. ABSTRACT The Nutri‐Score is a front‐of‐package label designed to guide consumers toward healthier food choices, using letters A (indicating high nutritional quality) to E (indicating low nutritional quality).
Philipp Sprengholz +3 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
Marine Algae‐Derived Bioactives: A Sustainable Resource for the Food and Agriculture Industries
Food Frontiers, EarlyView.Algae are widely used in food and agriculture due to their bioactive compounds and are an eco‐friendly natural preservative and low carbon farming method. However, the problems regarding safety and acceptance still remain as tools like nanotechnology make improvements.
Sara Chadorshabi +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique +12 more
wiley +1 more source