Results 111 to 120 of about 3,379,752 (263)

Research and development of production technology for ethnic functional product "red cottage cheese" [PDF]

, 2020
The technology of “Red Cottage Cheese” production is deeply rooted in the past of the Turkic people. “Red Cottage Cheese”, with its creamy caramel flavor, has long been considered a delicacy.
Lukin Aleksandr, Alkhamova Guzel
core  

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

IDENTIFYING THE EFFECTS OF GENERIC ADVERTISING ON THE HOUSEHOLD DEMAND FOR FLUID MILK AND CHEESE: A TWO-STEP PANEL DATA APPROACH [PDF]

A two-step model with sample selection is applied to panel data of U.S. households to estimate at-home demand for fluid milk and cheese, incorporating advertising expenditures.
Chung, Chanjin, Kaiser, Harry M., Schmit, Todd M., Dong, Diansheng, Gould, Brian W.   +4 more
core  

Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa, Franca Piras, Flaminia Cesare Marincola, Valeria Sogos, Carla Masala   +4 more
wiley   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification

Foods
The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese.
Puwei Yan, Lan Mi, Li Song, Yingrui Lu, Qi Liang, Liya Zhang, Yan Zhang, Yinhua Zhu   +7 more
doaj   +1 more source

Point/Counterpoint on the Controversial 2025–2030 Dietary Guidelines for Americans

Lipids, EarlyView.
ABSTRACT The 2025–2030 Dietary Guidelines for Americans (DGAs) issued nutrition recommendations, some of which have been praised by the nutrition community while others have been questioned based on the lack of supporting evidence. The recommendations about calorie control, emphasis on nutrient density, vegetables, fruits, and whole grains, and ...
J. Thomas Brenna, Yan Ning Li, Penny M. Kris‐Etherton, Philip C. Calder   +3 more
wiley   +1 more source

Butter cheese and egg journal.

Final issue consulted.Description based on first issue; title from cover.Mode of access: Internet.Official organ of the Wisconsin Butter Makers' Association, Wisconsin Cheese Makers' Association, Kentucky Manufacturers of Dairy Products, Central ...
Central Wisconsin Cheesemakers' Association., Wisconsin Butter Makers' Association., Wisconsin Cheese Makers' Association., Southern Wisconsin Cheesemakers' & Dairymen's Association., Wisconsin American Cheese Makers' Association.   +4 more
core  

Diverse Uses of Lantibiotics: Exploring New Approaches to Combat Antibiotic Resistance

Medicine Advances, EarlyView.
This review illustrates lantibiotics as an alternative therapeutic approach to combat antibiotic resistance, highlighting their diverse sources, including plants, insects, animals, and microorganisms. It further emphasizes their broad therapeutic potential, including antibacterial, antifungal, antiparasitic, antiviral, and anticancer activities (GA ...
Gopalarethinam Janani, Shangavy Pandiarajan, Kunal Biswas, Manickam Rajkumar, Agnishwar Girigoswami, Koyeli Girigoswami   +5 more
wiley   +1 more source

Blockchain and Food Trust: Will Consumers Pay More?

Sustainable Development, EarlyView.
ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica, Filippo Sgroi, Giusi Giamporcaro, Caterina Sciortino   +3 more
wiley   +1 more source

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source