Results 101 to 110 of about 614 (161)

Lactose and Galactose Content in Spanish Cheeses: Usefulness in the Dietary Treatment of Patients with Galactosaemia. [PDF]

Nutrients, 2023
Vitoria I, Melendreras F, Vázquez-Palazón A, Rausell D, Correcher P, González-Lamuño D, García-Peris M.   +6 more
europepmc   +1 more source

Characterisation and maturation process of Edam type cheese

, 2019
This diploma thesis deals with the assessment of aroma compounds and free/bound fatty acids in model samples of Edam type cheeses. Various combinations of microbial cultures, basic mesophilic and four selected strains of thermophilic Lactobacillus casei ...
Dostálková, Andrea
core  

The amino acid content of Edam cheese and its relation to flavour

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. Various factors, such as pH and moisture content of the cheese, pasteurized or raw milk, and aseptically drawn or infected milk, hardly affected the amino
openaire   +2 more sources

Volatile profile of Edam type cheese

, 2019
This bachelor thesis is focused on specification volatile profile of eidam cheese types, which are natural semi hard cheeses with low heat curd. Subject of theoretical part is basic differentiation of cheeses, description of chemical composition and ...
Balej, Marek
core   +1 more source

Postbiotics in Dairy: A Comprehensive Review of Applications and Health Impacts. [PDF]

Curr Nutr Rep
Kaya Y, Aktaş H, Meral-Aktaş H, Ürkek B, Gürbüz-Kaçan Z, Çiftçi E, Erkaya-Kotan T, Şengül M, Çetin B.   +8 more
europepmc   +1 more source

UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING [PDF]

Alexandria Journal of Food Science and Technology, 2004
openaire   +1 more source

Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? [PDF]

Foods
Majhenič AČ, Levart A, Salobir J, Prevc T, Pajk Žontar T.   +4 more
europepmc   +1 more source

Studies on Edam cheese

, 2018
openaire   +3 more sources

Changes in Edam type cheese during storage

, 1985
Sir edamskog tipa sazrijevao je u standardnim uvjetima zapakovan u šaran foliju. Zreli sir čuvan je na temperaturi 10 i 20 °C. U intervalima od 10 ili 20 dana praćene su organoleptičke, mikrobiološke i kemijske promjene u siru. Ispitivanja su prekinuta u
Taboršak, N., Vera Bašić, Ljubica Stojak, Blanka Koludrović, Bašić, Vera, Koludrović, Blanka, Pavlek, J., N. Taboršak, Ljerka Lešić, J. Pavlek, Stojak, Ljubica, Lešić, Ljerka   +11 more
core  

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source