Results 1 to 10 of about 22,333 (118)

Development of Functional Casu Axedu Cheese Enriched with Olive Leaf Phenolics and a Probiotic-Candidate Lactiplantibacillus plantarum Strain [PDF]

Foods
Functional fresh cheeses can serve as effective carriers of bioactive compounds and probiotic cultures. This study developed a Casu Axedu cheese fortified with olive leaf phenolics and a probiotic-candidate Lactiplantibacillus plantarum (LP) strain ...
Maria Barbara Pisano, Carlo Ignazio Giovanni Tuberoso, Massimo Pes, Roberta Comunian, Margherita Addis, Luigi Chessa, Marco Caredda, Myriam Fiori, Giacomo Lai, Alessio Silvio Dedola, Valentina Masala, Dario Usai, Antonio Paba, Carlo Piga, Angela Carboni, Federica Mereu, Sofia Cosentino   +16 more
doaj   +2 more sources

Berry Raw Materials in Functional Soft Cheese Production [PDF]

Техника и технология пищевых производств, 2020
Introduction. Healthy diet has been in the focus of scientific attention for many years. This issue is closely connected with the production of functional foods.
Borisova A., Ruzyanova A., Tyaglova A., Polikarpova K.   +3 more
doaj   +1 more source

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Microorganisms, 2023
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by
Justina Mileriene, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas, Mindaugas Malakauskas   +10 more
doaj   +1 more source

GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese

Foods, 2021
The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the
Begoña Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez   +5 more
doaj   +1 more source

Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa

Пищевые системы, 2021
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in ...
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova   +3 more
doaj   +1 more source

Technology of soft cheese from a mixture of milk of farm animals

Алматы технологиялық университетінің хабаршысы, 2021
The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep).
B. S. Tuganova, K. S. Isaeva, G. T. Kazhibaeva   +2 more
doaj   +1 more source

Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese [PDF]

Shipin Kexue, 2023
In this study, we investigated the changes in the functional properties (meltability and fat precipitation), texture, rheological properties, and microstructure of processed cheese during emulsification (5–30 min) at different temperatures (80 and 85 ℃).
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua
doaj   +1 more source

EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE [PDF]

Journal of Applied Life Sciences and Environment, 2023
Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products
Roxana Nicoleta RAȚU, Marius Giorgi USTUROI, Răzvan Mihail RADU-RUSU, Ionuț Dumitru VELEȘCU, Florin Daniel LIPȘA, Vlad Nicolae ARSENOAIA, Alina Narcisa POSTOLACHE, Ioana Cristina CRIVEI, Petru Marian CÂRLESCU   +8 more
doaj   +1 more source

Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

Fermentation, 2022
In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-
Mohamed G. Shehata, Nourhan M. Abd El-Aziz, Amira G. Darwish, Sobhy A. El-Sohaimy   +3 more
doaj   +1 more source

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

Tropical Animal Science Journal, 2023
COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The primary
I. Fadhlurrohman, T. Setyawardani, J. Sumarmono   +2 more
doaj   +1 more source