Results 61 to 70 of about 10,452 (301)

EFFECT OF ELEVATED RIPENING TEMPERATURE ON THE PROPERTIES OF RAS CHEESE MADE FROM BUFFALOES' MILK [PDF]

Journal of Food and Dairy Sciences, 2002
In order to improve the organoleptic properties and the consumption acceptability of Ras cheese made from buffaloes' milk using different starters, cheese rip !ni:.g was carried out in two successive period, the first at 2soC/30 days and the S" end at
Samia EI-Dieb,
doaj   +1 more source

Natamycin In Ripening Cheeses

Pakistan Journal of Nutrition, 2002
"Delvocid" (Gist Brocades nv.) a preparation containing the natamycin, a substance used in the therapeutics, is used in cheese making to protect a cheese surface against mould development. This preparation is added either to polyvinyl acetate (PVA) used for cheese coating or as an aqueous suspension in which cheese is immersed before the ripening.
Arnold Reps, Lucjan Jedrychowski, Jan Tomasik, Krystyna Wisniewska   +3 more
openaire   +1 more source

CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING [PDF]

Journal of Central European Agriculture, 2007
The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI),
Zekai Tarakci, Erdogan Kucukoner
doaj  

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Foods, 2020
Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies.
Luca Bettera, Marcello Alinovi, Roberto Mondinelli, Germano Mucchetti   +3 more
doaj   +1 more source

Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises

Agribusiness, EarlyView.
ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley   +1 more source

The Effect of Almond Oil Addition on The Physicochemical, Sensory and Antioxidant Properties of Ras Cheese. [PDF]

Minia Journal of Agricultural Research and Development
This article reviews the potential impact of incorporating almond oil into Ras cheese on its pH, acidity, moisture, fat content and antioxidant capacity.
doaj   +1 more source

Textural, rheological and sensory properties of spreadable processed goat cheese

International Journal of Food Studies, 2020
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products.
Laura Burgos, Nora Pece, Silvina Maldonado   +2 more
doaj   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

PEG Alternatives in Liposomal Nanocarriers: Physicochemical Characteristics and Sustainable Process Strategies

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT The global trend toward sustainable and intensified bioprocesses is driving innovation in the design and scalable synthesis of liposomal nanocarriers, a cornerstone of modern drug delivery. For decades, these nanosystems have relied exclusively on polyethylene glycol (PEG) for their sustained circulation in vivo, but they are currently ...
Chandra Has
wiley   +1 more source

A perspective from the Mesozoic: Evolutionary changes of the mammalian skull and their influence on feeding efficiency and high‐frequency hearing

The Anatomical Record, EarlyView.
Abstract The complex evolutionary history behind modern mammalian chewing performance and hearing function is a result of several changes in the entire skeletomuscular system of the skull and lower jaw. Lately, exciting multifunctional 3D analytical methods and kinematic simulations of feeding functions in both modern and fossil mammals and their ...
Julia A. Schultz
wiley   +1 more source