Results 81 to 90 of about 7,840 (309)
Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. [PDF]
J Fungi (Basel), 2023 Chávez R, Vaca I, García-Estrada C.
europepmc +1 more source
Acceleration of Cheese Ripening: Recent Advances [PDF]
Journal of Food Protection, 1986 Much attention has been given recently to accelerated cheese ripening due to its numerous economic benefits. This review describes the different methods used to shorten the ripening period of cheese. Special attention is given to the new technologies used in this field.
openaire +2 more sources
Carbon footprint for farms in the Czech Republic: a benchmark‐based assessment
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Climate change is a pressing environmental and social challenge that demands effective monitoring of greenhouse gas (GHG) emissions. One widely adopted approach for this is quantifying the carbon footprint (CF). Given that agriculture is a major contributor to GHG emissions, we have developed a comprehensive framework for CF ...
Jan Kovanda +4 more
wiley +1 more source
Characterizing the microbiota of wooden boards used for cheese ripening. [PDF]
JDS Commun, 2021 Wadhawan K +4 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Non‐thermal technologies are becoming of high interest in dairy production as sustainable tools to enhance food safety. Raw milk cheeses present microbiological challenges due to spoilage and the absence of real thermal treatments. This study investigates an industrial application of gaseous ozone to control spoilage microflora on ...
Vanessa Eramo +3 more
wiley +1 more source
Applied Sciences, 2019 The objective of this study was to determine the proteolytic activity of bacterial strains from the genus Lactobacillus and their capability in producing peptide inhibitors of angiotensin-converting enzyme (ACE) in cheese models prepared with their ...
Monika Garbowska +2 more
doaj +1 more source
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. [PDF]
Appl Environ Microbiol, 2021 Settanni L +8 more
europepmc +1 more source
Functional Polymers and Their Nanocomposites for Sustainable Packaging Applications
Macromolecular Materials and Engineering, EarlyView.This study provides recent advances and knowledge gaps related to developing plastics‐based sustainable packaging materials across various segments, focusing on the intervention of functionality and nanotechnology and their impact on sustainability. Abstract This study explores recent advances and knowledge gaps in developing sustainable plastics‐based
Ritima Banerjee +2 more
wiley +1 more source
You Can Do It! or Can We? Personal Pronouns and Their Impact on Consumer Goal Pursuit
Psychology &Marketing, EarlyView.ABSTRACT Consumers often use apps to support them with the pursuit of physical and cognitive fitness goals. Subtle linguistic strategies such as personal forms of address can encourage consumers to attain these goals, but the effectiveness of such strategies may crucially depend on consumer traits.
Sebastian Sadowski, Enny Das
wiley +1 more source
Quality and healthy aspects of Lider cheese at different stages of ripening
MljekarstvoLider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant ...
Miroljub Barać +8 more
doaj +1 more source