Results 121 to 130 of about 17,315 (292)
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Investigating Coupon Effects on Household Interpurchase Behavior for Cheese
In this study, a market segmentation approach is developed and applied to analyze U.S. household cheese purchases. The segmentation is based on household interpurchase time or the hazard rate of purchases.
Kaiser, Harry M., Dong, Diansheng
core
Yield and Sensory Evaluation of the Processed Cheese from Sudanese White Cheese
, 2007 This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.comTrails for manufacturing the processed cheese from the Sudanese white cheese is done during this study.
ElYas, Ibtisam
core
FlexMat, EarlyView.Abstract Soft robots, engineered from highly compliant materials, offer superior adaptability and safety in unstructured environments compared to their rigid counterparts. Recent advancements, fueled by bio‐inspiration and material programmability, have led to the rapid co‐evolution of their core modules: actuation, sensing, protection, energy, and ...
Qiulei Liu +3 more
wiley +1 more source
Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian. [PDF]
Animals (Basel), 2020 Franceschi P +4 more
europepmc +1 more source
The yield of different gorgonzola-type cheese varieties [PDF]
, 2007 The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized cow milk, using two types of Penicillium roqueforti (type esportazione and type dolce, respectively).
Seratlić, Sanja V. +2 more
openaire
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count. [PDF]
Foods, 2020 Franceschi P +4 more
europepmc +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella. [PDF]
Food Technol Biotechnol, 2020 Franceschi P +6 more
europepmc +1 more source