Results 71 to 80 of about 10,452 (301)
RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES [PDF]
Journal of Productivity and DevelopmentThis study aimed to evaluate the effect of adding cheese slurries fortified with protease and lipase enzymes on the ripening process of cheese made from ultrafiltered (UF) cow's milk.
Hanaa El-Desouky +3 more
doaj +1 more source
Arthroscopy, EarlyView.Purpose To investigate changes in meniscal extrusion and meniscal healing status following root repair, and the relationship between meniscal extrusion and healing conditions. Methods Patients who underwent isolated root repair between 2019 and 2023 and consented to undergo second‐look arthroscopy to evaluate their healing condition (1 year ...
Jin Seong Kim +4 more
wiley +1 more source
Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
Journal of Agricultural Sciences, 2018 The aim of this study was to investigate proteolysis development and peptide changes during the storage period of Beyaz (White) cheese which is produced from various types of milk, such as sheep, goat and cow milk.
Zübeyde Öner, Mine Sarıdağ
doaj +1 more source
Arthroscopy, Sports Medicine, and Rehabilitation, EarlyView.Purpose To compare failure rates and patient‐reported outcome measures (PROMs) across 5 arthroscopic, suprapectoral biceps tenodesis fixation techniques: tenodesis screw, tenodesis anchor, expanding tenodesis anchor, onlay with single all‐suture anchor, and soft tissue tenodesis in the bicipital groove with suture.
Senah E. Stephens +4 more
wiley +1 more source
Proteolysis in Irish farmhouse Camembert cheese during ripening [PDF]
, 2019 Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea‐polyacrylamide gel electrophoresis of pH 4.6‐insoluble fractions of cheese showed the degradation of caseins, initially due to the action of chymosin and ...
Mane, Anuya, McSweeney, Paul L. H.
core +1 more source
The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing
Business Strategy and the Environment, EarlyView.ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu +2 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
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
doaj +1 more source
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source