Results 61 to 70 of about 614 (161)

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source

Influence of starter culture to sensory quality of edam cheese during ripening [PDF]

, 2020
In the study were evaluated the Edam cheeses with fat content 30% and 45% w/w produced by two dairies (A, B) using two different starter cultures YY and LL during five months ripening.
Burešová, Pavla, Kráčmar, Stanislav, Fišera, Miroslav, Šustová, Květoslava   +3 more
core  

MORPHOLOGICAL CHARACTERS AND NUTRITIONAL REQUIREMENTS OF ISOLATED DAIRY ARTHROBACTERS [PDF]

Assiut Veterinary Medical Journal, 1980
The investigations studied the morphological charac ters and nutritional requirements of isolated Arthro bacter like organisms isolated from the surface of some locally made & imported cheeses namely Domiatti, Ras, Edam, Gouda and Gruyere cheese 119 ...
S.M. EL-GENDY, A.F.M. EL-ERIAN, O.M. EL-DEMERDASH   +2 more
doaj   +1 more source

Trace Metal Contamination and Health Risk Assessment in Traditional Egyptian Soft Cheeses: A Food Safety Perspective

Food Safety and Health, Volume 3, Issue 4, Page 693-712, October 2025.
This study evaluates trace metal concentrations in traditional Egyptian soft cheeses and assesses associated health risks using chemometric and toxicological approaches. Findings confirm the safety of these cheeses, with all risk indices within acceptable limits, supporting the need for continued monitoring to ensure food quality and consumer ...
Hani S. Abdelmontaleb, Doha A. Abdelmeged, Shaima M. Hamdy, Warda M. A. Ebid   +3 more
wiley   +1 more source

The Microbiota of Edam Cheeses Determined by Cultivation and High-Throughput Sequencing of the 16S rRNA Amplicon

Applied Sciences, 2020
The aim of this study was to evaluate the microbiome of industrially produced ripened Edam cheeses by next-generation sequencing. The samples for analyses were collected in spring and autumn.
Beata Nalepa, Sławomir Ciesielski, Marek Aljewicz   +2 more
doaj   +1 more source

King's Lynn and the Low Countries in the Early Seventeenth Century: Maritime Trade and Sexual Scandal

History, Volume 110, Issue 390, Page 173-193, March 2025.
Abstract This article analyses the general pattern of King's Lynn's overseas trade as it is recorded in the port books during the early years of the reign of James I and the place of trade with the Low Countries within that overall pattern. It shows how Lynn's merchants adapted to the emergence of the new Dutch Republic and in particular to the growth ...
G. ALAN METTERS
wiley   +1 more source

Effect of modified whey proteins on texture and sensory quality of processed cheese

Czech Journal of Food Sciences, 2013
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality.
Miroslava MIHULOVÁ, Marta VEJLUPKOVÁ, Jana HANUŠOVÁ, Jiří ŠTĚTINA, Zdeňka PANOVSKÁ   +4 more
doaj   +1 more source

Biogenic Amines in Cheese: Health Risks, Regulatory Perspectives, and Analytical Advances

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in various foods, particularly fermented, aged, or improperly stored products. While some BAs play physiological roles, excessive intake can lead to toxic effects.
Iman Dankar, Anasya Eid, Hussein F. Hassan, Mireille Serhan, Essam Hebishy   +4 more
wiley   +1 more source

Portable E-nose for Enhanced Pizza Toppings Recognition using MQ Gas Sensors

Journal of Applied Science and Engineering
In this paper, a portable electronic nose system was developed and evaluated for its performance in rating pizza toppings, as compared to subjective evaluation of quality.
Aziz Amari, Rachida Belloute, Mohammed Diouri   +2 more
doaj   +1 more source

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez, Irene Martín, Alberto González‐Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado   +5 more
wiley   +1 more source