Results 151 to 160 of about 614 (161)

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

Food Microbiology, 2010
The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type cheese (Edam-cheese) depending on 3 ripening/storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography.
Leona Buňková, František Bunka, Ivo Sedlacek   +2 more
exaly   +4 more sources

Response of the Edam cheese to impact loading

DYMAT 2009 - 9th International Conferences on the Mechanical and Physical Behaviour of Materials under Dynamic Loading, 2009
Edam cheese blocks were hit with an impact bar and the acoustic response at eight points on the cheese surface was recorded. The response signals (surface displacement and surface velocities) were detected by the laser-vibrometers.
J. Buchar, S. Nedomova, L. Severa
openaire   +2 more sources

Influence of Different Heat Treatments on the quality characteristics of Edam Cheese

Egyptian Journal of Food Science, 2022
Shaimaa Hamdy, Doha Abdelmeged, Hani Abd Elmontaleb   +2 more
exaly   +2 more sources

The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Journal of Texture Studies, 2013
The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam cheese.
František Bunka, Vendula Pachlová, Iva Burešová   +2 more
exaly   +2 more sources

Acceleration of Edam cheese ripening using acid fungal protease

Food / Nahrung, 1991
AbstractEdam cheese was made from a mixture of cow/goat milk (1:1, v/v). The mixture of both milks was standardized to have 3.2% fat and a casein/fat ratio of 0.7, heated at 72 °C for 15 s, immediately cooled to 40 °C and divided into four portions. Acid fungal protease (Formase 200) was added at levels of 0.5, 1.0 and 2.0 g/kg of curd to the first ...
Mohamed M. Nasr, Magdy M. El‐Sayed, Yehia A. El‐Samragy   +2 more
openaire   +1 more source

The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese

LWT - Food Science and Technology, 2022
Saber Amiri, Farnaz Nabizadeh
exaly  

Salt reduction in film‐ripened, semihard Edam cheese

International Journal of Dairy Technology, 2020
Giuseppina Luzzi, Íngrid Clawin-Rädecker, Charles M A P Franz   +2 more
exaly  

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

Journal of Food Science and Technology, 2013
Latha Sabikhi
exaly  

The changes of flavour and aroma active compounds content during production of Edam cheese

Acta Universitatis Agriculturae Et Silviculturae Mendelianae Brunensis, 2014
Jana Zemanova
exaly  

Isolation and Structural Elucidation of a Peptide Derived from Edam Cheese that Inhibits β-Lactoglobulin Transport

Journal of Dairy Science, 2003
Junzo Watanabe, Kei Sonoyama
exaly