Results 111 to 120 of about 65,988 (310)
Abstract Swiss Cheese Space and the Classicalisation of Swiss Cheeses
, 2016 Swiss cheese sets are compact subsets of the complex plane obtained by deleting a sequence of open disks from a closed disk. Such sets have provided numerous counterexamples in the theory of uniform algebras.
Feinstein, J. F., Morley, S., Yang, H.
core
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
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
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Thermal Analysis of Selected Rennet Cheeses and Fats Extracted from These Cheeses
Applied SciencesThis study presents and describes the results of thermal analysis of four different rennet cheeses: Gouda, Mozzarella, mild Camembert, and processed cheese, as well as the fat extracted from them.
Ewa Ostrowska-Ligęza +5 more
doaj +1 more source
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences
Journal of Dairy Science: The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110).
Chen Chen +6 more
doaj +1 more source
Spartan Daily, October 13, 1960 [PDF]
, 1960 Volume 48, Issue 12https://scholarworks.sjsu.edu/spartandaily/4066/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
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Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source