Results 71 to 80 of about 5,041 (212)

A fuzzy multiobjective algorithm for multiproduct batch plant: Application to protein production [PDF]

, 2008
This paper addresses the problem of the optimal design of batch plants with imprecise demands and proposes an alternative treatment of the imprecision by using fuzzy concepts.
Aguilar-Lasserre, Alberto, Azzaro-Pantel, Catherine, Dietz, Adrian, Domenech, Serge, Pibouleau, Luc   +4 more
core   +2 more sources

Flaxseed mucilage as a natural thickener in a chocolate whey beverage

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Flaxseed mucilage acted as an effective natural thickener in chocolate whey beverages, improving sensory properties. It offers potential as a clean‐label food alternative without artificial additives. Background Growing consumer demand for healthier food products has intensified the search for natural additives.
Fernanda Batista Dantas, Antonia Samara Patricio Santos, Gizele Almada Cruz, Francisca Lívia de Oliveira Machado, Israel Rodrigues da Costa, Idila Maria da Silva Araújo, Kaliana Sitonio Eça, Rafael Audino Zambelli, Juliane Döering Gasparin Carvalho   +8 more
wiley   +1 more source

Seasonal variation in Irish industry bovine milk composition characterised by chemical analysis and near‐infrared spectroscopy: A 12‐month study

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Seasonal changes in the composition of industrial Irish raw milk were characterised using chemical analysis and near‐infrared spectroscopy. Bespoke Near Infrared models enabled reliable prediction of cheese‐relevant constituents, demonstrating the applicability of spectroscopic tools for routine monitoring in dairy processing environments.
Kexin Zhang, Colm P O'Donnell, Arlene McGrath, Jeremiah J Sheehan, Norah O'Shea   +4 more
wiley   +1 more source

Multiobjective Multiproduct Batch Plant Design Under Uncertainty [PDF]

, 2006
This paper addresses the problem of the optimal design of batch plants with imprecise demands and proposes an alternative treatment of the imprecision by using fuzzy concepts.
Aguilar-Lasserre, Alberto, Azzaro-Pantel, Catherine, Dietz, Adrian, Domenech, Serge, Pibouleau, Luc   +4 more
core   +2 more sources

Recombinant Lactococcus lactis fails to secrete bovine chymosine [PDF]

, 2014
Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs.
Azevedo, Vasco, Diniz Luerce, Tessália, Leblanc, Jean Guy Joseph, Miyoshi, Anderson, Santiago Pacheco Azevedo, Marcela, Santos Pontes, Daniela   +5 more
core   +2 more sources

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L‐Threonine Through E. coli in a Bioreactor

Biochemistry Research International, Volume 2026, Issue 1, 2026.
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez, Yudy Natalia Cortés Velásquez, Claudia Patricia Sánchez Henao, Jhon Fredy Vélez Blandón, Rabindranath Paul   +4 more
wiley   +1 more source

Short communication: A comparative analysis of recombinant chymosins [PDF]

Journal of Dairy Science, 2012
The first step in cheesemaking is the milk clotting process, in which κ-caseinolytic enzymes contribute to micelle precipitation. The best enzyme for this purpose is chymosin because of its high degree of specificity toward κ-casein. Although recombinant bovine chymosin is the most frequently used chymosin in the industry, new sources of recombinant ...
J A, Vallejo, J M, Ageitos, M, Poza, T G, Villa   +3 more
openaire   +2 more sources

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties [PDF]

, 2018
With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH 7) is a prerequisite.
Drusch, Stephan, Klost, Martina
core   +1 more source

The primary structure of calf chymosin.

Journal of Biological Chemistry, 1979
The complete amino acid sequence of calf chymosin (rennin) (EC 3.4.23.4) has been determined. The sequence consists of a single peptide chain of 323 amino acid residues. The primary structure of the precursor part of calf prochymosin was published previously (Pedersen, V.B., and Foltmann, B. (1975) Eur. J. Biochem.
B, Foltmann, V B, Pedersen, D, Kauffman, G, Wybrandt   +3 more
openaire   +2 more sources