Results 141 to 150 of about 614 (161)

Impact of the Coronavirus Disease 2019 (COVID-19) Curfew Restrictions on the Body Mass Index and Dietary and Physical Activity Behaviors of Saudi Adults: A Cross-Sectional Study. [PDF]

Cureus
Tami SH, Khan S, Bano R.
europepmc   +1 more source

Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses). [PDF]

Foods
Antoszewska A, Maćkiw E, Kowalska J, Patoleta M, Ławrynowicz-Paciorek M, Postupolski J.   +5 more
europepmc   +1 more source

Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract. [PDF]

Foods
Ki W, Renchinkhand G, Bae H, Nam MS.
europepmc   +1 more source

Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques. [PDF]

Heliyon
Falih MA, Altemimi AB, Hamed Alkaisy Q, Awlqadr FH, Abedelmaksoud TG, Amjadi S, Hesarinejad MA.   +6 more
europepmc   +1 more source

Isolation of antifungally active lactobacilli from Edam cheese

Acta Alimentaria, 2007
The antifungal activity of 322 lactobacilli strains isolated from Edam cheese at different stages of the ripening process was tested against Fusarium proliferatum M 5689 using a dual overlay spot assay. Approximately 21% of the isolates showed a certain level of inhibitory activity.Seven strains with the strongest antifungal activity were examined by ...
Tůma, Š., Vogensen, F., Plocková, M., Chumchalová, J.   +3 more
core   +4 more sources

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Controlled transglutaminase treatment in Edam cheese-making

International Dairy Journal, 2014
Abstract Transglutaminase (TG) has been widely used in the dairy industry to increase product yield. However, it has not been used in the production of ripened cheeses because of the difficulty of controlling TG activity. It was observed that cross-linking of TG in ultrafiltration retentate could be controlled using a protein standardisation step. TG
Terhi Aaltonen, Ilkka Huumonen, Päivi Myllärinen   +2 more
exaly   +2 more sources

Effect of high pressures on the process of Edam cheese proteolysis†

High Pressure Research, 2005
The effect of a high pressure on processing of Edam cheese proteolysis was examined with the aim to determine the possibilities of accelerating the cheese ripening process, or cheese preserving. The cheese samples were subjected to pressurization under the pressure of 200 and 400 MPa, at room temperature, in hydraulic pressure generators directly after
M. Iwańczak, K. Wiśniewska
exaly   +2 more sources

Effect of water content on the hardness of Edam cheese

Journal of Food Engineering, 1984
Abstract It is proposed that the physical properties of cheese, in particular hardness, depend on moisture content. A statistical analysis of the experimental data in support of the proposal has been carried out. Empirical equations describing the changes in physical properties with moisture content in Edam cheese after pressing, during ripening, and
Edward Wodecki, Janusz Budny, Kazimierz W. Hoppe, Alicja Gryzowska, Janusz Turowski   +4 more
exaly   +2 more sources

Peptide profile of low-fat Edam cheese

, 1998
Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk(1.5% fat). The cheese samples were aged for six months at 5 to 6 degrees C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography.
Haque, Zahur U., Kucukoner, Erdoğan
openaire   +3 more sources