Results 91 to 100 of about 614 (161)
Characterisation of processed cheese analogues
, 2012 The aim of this diploma thesis was to identify and quantify the content of taste and aroma active compounds and to evaluate flavour of cheese analogue samples with various vegetable fats (coconut, palm, butter and mixed oils and butter) and differently ...
Studýnková, Hana
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Profile of fatty acids in Edam type cheese
, 2019 This bachelros thesis is focused on identification and qualification of free and bound fatty acids in edam type cheese. The samples were produced in Univarsity of Tomáš Baťa in Zlín.
Babištová, Lucie
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Revista Facultad Nacional de Agronomía Medellín, 2007 Se estudió la dureza del queso Edam a través de la técnica de penetrometría y análisis de perfil de textura (TPA). Los resultados estadísticos indicaron que la dureza del producto incrementó con el tiempo de maduración, pero estos valores dependen de la ...
Luis Alfredo Zúñiga Hernández +2 more
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An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses. [PDF]
Foods, 2023 Rangel AHDN +9 more
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The amino acid content of Edam cheese and its relation to flavour
, 1960 A comparison between the quantities of the free amino acids occurring in Edam cheeses of different properties, and the amino acid composition of casein showed these patterns to be usually comparable.
Ali, L.A.M.
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, 2010 Celem pracy było określenie wpływu dodatku probiotycznych kultur Lactobacillus rhamnosus Howaru i Lactobacillus acidophilus Howaru na cechy sensoryczne sera edamskiego.
Aljewicz, M., Kowalska, M., Cichosz, G.
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Presence of Penicillium camemberti Thom in Edam cheese and its toxicity
, 1985 U ovom radu ispitana je zastupljenost Penicillium camemberti kao kontaminenta u edamskom siru tokom zrenja i skladištenja, kao i u uzorcima sira uzetim iz prodajne mreže.
Marija Škrinjar, Škrinjar, Marija
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The mycotoxins from edam-cheese and their toxicity
, 1985 U toku ovog rada ispitana je zastupljenost plesni, prisustvo ajlatoksina B1 i ohratoksina A u uzorcima edamskog sira, kao i toksičnost ekstrakata uzoraka pljesnivog sira. Utvrđeno je da su svi uzorci sira bili pljesnivi. Iz tih uzoraka izoliran je veliki
Marija Škrinjar +3 more
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Elemental analysis of soft and semi-hard cheeses by ICP-OES
, 2023 In this study essential and toxic element contents were examined in different cheese samples. Because there is no information about micro and macro element content of cheeses on labeling, our main aim was to determine the element content of cheeses and ...
Ibrahimi, Erblina
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Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates
Mljekarstvo, 2007 Cheeses made on milk protein coaggregate basis are different thantraditionally made cheeses, in technological production process and sensory characteristics, especially texture and taste.
Snežana Jovanović +3 more
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