Results 31 to 40 of about 65,988 (310)
Histamine content in rennet ripening cheeses during storage at different temperatures and times
Journal of Veterinary Research, 2018 In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods.
Madejska Anna +3 more
doaj +1 more source
Extensive horizontal gene transfer in cheese-associated bacteria. [PDF]
, 2017 Acquisition of genes through horizontal gene transfer (HGT) allows microbes to rapidly gain new capabilities and adapt to new or changing environments.
Bonham, Kevin S +2 more
core +3 more sources
Microbiological and chemical profiles of dairy farm red smear cheese made from pasteurized and un-pasteurized milk [PDF]
, 2007 A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added.
Hammershøj, M. +5 more
core
Advanced Electronic Materials, EarlyView.A fully edible wheat bran–algae substrate is fabricated through scalable mould‐compression and spray‐coating, enabling robust, food‐grade platforms for sustainable electronics. A chitosan barrier improves water resistance and ink compatibility, while activated‐carbon conductive films form uniform electrodes with Ohmic behaviour.
Jaz Johari +7 more
wiley +1 more source
PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES [PDF]
Техника и технология пищевых производств, 2015 The work deals with regularities and physical and chemical nature of the phase transition of water to ice and the condition of bound water when freezing semi-hard cheeses in the range of ultra-low temperatures from -20 deg. C to -50° deg.
Buaynov O.N., Buaynova I.V.
doaj
Foods, 2020 In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics.
Ana Raquel Borges +5 more
doaj +1 more source
Little Impact of NaCl Reduction in Swiss-Type Cheese
Frontiers in Nutrition, 2022 Reducing salt intake can mitigate the prevalence of metabolic disorders. In fermented foods such as cheeses, however, salt can impact the activity of desirable and undesirable microorganisms and thus affect their properties.
Valérie Gagnaire +8 more
doaj +1 more source
Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach [PDF]
Ciência Rural, 2020 : There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type).
Antonio Carlos Prestes Pereira +8 more
doaj +2 more sources
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
, 2015 A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M. +4 more
core