Results 51 to 60 of about 118,034 (210)
Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
Effect of whey fat content on the properties and yields of whey cheese and serum [PDF]
, 2020 ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗThe objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey.
ZAGARI, H., ZOIDOU, E., KAMINARIDES, S.
core
Characterization of concentrated second cheese whey
, 2018 The residual deproteinized whey known as second cheese whey or “Sorelho”, is a byproduct obtained from whey cheese manufacture. It is commonly obtained in small/medium scale cheese plants and, although it has little to no commercial value, it is produced in relatively high volumes, which results in a complex disposal process.
Faustino, Margarida +7 more
openaire +5 more sources
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
IMPACT OF CHEESE WHEY PROTEIN ON GROWTH PERFORMANCE OF BROILER: AN APPROACH OF CHEESE WHEY UTILIZATION IN POULTRY FEED [PDF]
, 2017 Cheese whey is greenish yellow liquid separated during cheese processing. It accounts 80-90% of milk after cheese processing. It is usually wasted by cheese industries, particularly in developing countries like Pakistan that increases BOD and COD of ...
Kanza, Kanza +11 more
core +1 more source
Energies, 2012 Cheese whey utilization is of major concern nowadays. Its high organic matter content, in combination with the high volumes produced and limited treatment options make cheese whey a serious environmental problem.
Aspasia A. Chatzipaschali +1 more
doaj +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa +4 more
wiley +1 more source
Optimized utilization of quarg production residuals [PDF]
, 2011 Acid whey is a by-product of the quarg production and arises in large volumes in dairies. A considerable disposal problem arises due to the lack of obtainable proceeds from acid whey utilisation.
Mohr, Jan-Christian
core
Effect of modified whey proteins on texture and sensory quality of processed cheese
Czech Journal of Food Sciences, 2013 One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality.
Miroslava MIHULOVÁ +4 more
doaj +1 more source