Results 61 to 70 of about 7,840 (309)
Journal of Agriculture and Food Research, 2020 In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of ...
Amal Bakr Shori +2 more
doaj
Food Safety and Health, EarlyView.This study evaluated the antimicrobial susceptibility profile of Escherichia coli isolated from artisanal colonial cheese from Brazil. Sixty percent of the isolates showed resistance to at least one antimicrobial, no ESBL was found, genes blaTEM and tetB were found simultaneously in four isolates.
Luísa Aimée Schmitt Lobe +14 more
wiley +1 more source
Food Safety and Health, EarlyView.E‐Nose technology enables rapid, accurate detection of volatile compounds using AI, PCA, and ANN for odor classification. Advancements in sensors and data algorithms enhance its role in food safety, healthcare, and environmental monitoring. Despite sensor challenges, ongoing innovation drives its growing importance in precise, noninvasive diagnostics ...
Poornima Singh +5 more
wiley +1 more source
Food Safety and Health, EarlyView.This study evaluates trace metal concentrations in traditional Egyptian soft cheeses and assesses associated health risks using chemometric and toxicological approaches. Findings confirm the safety of these cheeses, with all risk indices within acceptable limits, supporting the need for continued monitoring to ensure food quality and consumer ...
Hani S. Abdelmontaleb +3 more
wiley +1 more source
The Piggy Solution: Harnessing Food Waste for Sustainable Hog Farming
Global Challenges, EarlyView.This review explores the use of food waste as a sustainable feed alternative for hog farming. By repurposing food waste, the approach reduces landfill waste, lowers feed costs, and mitigates environmental impacts like greenhouse gas emissions. The study discusses nutritional adequacy, safety regulations, processing methods, and business models ...
Matthew C. Ogwu +2 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
Menstruation myths scale: A scale development study
International Journal of Gynecology &Obstetrics, EarlyView.Abstract Objective The aim of this study was to develop a scale of menstruation myths. Methods The current research was conducted using a methodologic approach with a sample of 330 women who met the inclusion criteria. The scope, structural validity, and internal consistency of the scale were tested.
Şeyma Kilci Erciyas +2 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2018 Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days.
Nurcan Koca +3 more
doaj +1 more source
Contextual effects of color on food choices: Red ambient color induces indulgence
Journal of Consumer Psychology, EarlyView.Abstract This research examines how red ambient color in restaurants/cafeterias influences food choices. Prior research shows that red directly related to a food product (such as on nutrition labels or plates/cups) leads to avoidance of unhealthy foods.
Courtney Szocs +4 more
wiley +1 more source
The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening. [PDF]
BioTech (Basel), 2023 Dimov SG.
europepmc +1 more source