Results 11 to 20 of about 3,379,752 (263)

Functional Olive Oils Infused with Mediterranean Herbs Enhance Cheese Preservation and Nutritional Profile [PDF]

Polish Journal of Food and Nutrition Sciences
The demand for functional foods has driven research into bioactive-enriched dietary products. In this study, olive oil was enriched with phenolic-rich herbs, including oregano, rosemary, basil, and thyme, using an optimized ultrasound-assisted extraction
Souha Ammar, Hamza Gadhoumi, Nejia Farhat, Asma Mejri, Salma Nait-Mohamed, Kamel Hessini, Moufida Saidani Tounsi, Nabil Ben Youssef, Fethi Ben Slama, Hédia Manai-Djebali   +9 more
doaj   +2 more sources

Development of soft cheese of functional orientation [PDF]

BIO Web of Conferences
Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis ...
Timakova Roza T., Iliukhina Iuliia V.
doaj   +2 more sources

Inulin Functionalized “Giuncata” Cheese as a Source of Prebiotic Fibers

Foods, 2023
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product with ...
Diego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, Giulia Bonacucina, Sauro Vittori, Filippo Maggi, Gianni Sagratini   +6 more
doaj   +3 more sources

Biochemical and Functional Relationships in Cheese. [PDF]

, 2001
Cheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch. The functional attributes of cooked cheese generally have a major impact on the quality of foods in which cheese is included as an ingredient, e.g. pizza pie.
Guinee, Timothy P., Fox, P.F., Fenney, E.P, Mullins, C., Corcoran, M.O., Mulholland, E., Auty, Mark   +6 more
core   +3 more sources

Functional modulation of the human gut microbiome by bacteria vehicled by cheese

Applied and Environmental Microbiology
Since cheese is one of the most commonly and globally consumed fermented foods, scientific investigations in recent decades have focused on determining the impact of this dairy product on human health and well-being.
Christian Milani, Giulia Longhi, Giulia Alessandri, Federico Fontana, Martina Viglioli, Chiara Tarracchini, Leonardo Mancabelli, Gabriele Andrea Lugli, Silvia Petraro, Chiara Argentini, Rosaria Anzalone, Alice Viappiani, Elisa Carli, Federica Vacondio, Douwe van Sinderen, Francesca Turroni, Marco Mor, Marco Ventura   +17 more
doaj   +2 more sources

Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review

Revista do Instituto de Latícinios Cândido Tostes, 2022
Functional properties are expected and essential characteristics in certain types of cheese and are mainly influenced by their composition. Due to the forms of consumption, mainly as ingredients in culinary preparations, Mozzarella, Prato and culinary ...
Taynan Barroso Landin, Renata Golin Bueno Costa, Denise Sobral, Luiz Carlos Gonçalves Costa Junior, Junio Cesar Jacinto de Paula, Vanessa A. Martins Teodoro, Gisela de Magalhães Machado Moreira   +6 more
doaj   +2 more sources

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core   +7 more sources

Production of functional Ricotta Cheese

, 2013
In this work, the suitability of Ricotta cheese as a food carrier for functional ingredients was evaluated. The probiotic strain Lactobacillus paracasei subsp. paracasei F19, inoculated at a concentration of 109 cfu/serving size, maintained high counts during the cold storage of Ricotta cheese (7 days at 5°C), without altering the nutritional and ...
NIRO, Serena, SUCCI, Mariantonietta, FRATIANNI, Alessandra, CINQUANTA, Luciano, TREMONTE, Patrizio, SORRENTINO, Elena, PANFILI, Gianfranco   +6 more
openaire   +3 more sources

Functional petit-suisse cheese: Measure of the prebiotic effect

Anaerobe, 2007
Prebiotics and probiotics are increasingly being used to produce potentially synbiotic foods, particularly through dairy products as vehicles. It is well known that both ingredients may offer benefits to improve the host health. This research aimed to evaluate the prebiotic potential of novel petit-suisse cheeses using an in vitro fermentation model ...
Haíssa R, Cardarelli, Susana M I, Saad, Glenn R, Gibson, Jelena, Vulevic   +3 more
openaire   +3 more sources

Functional Polysaccharides as Edible Coatings for Cheese [PDF]

Journal of Agricultural and Food Chemistry, 2009
The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil.
Cerqueira, M. A., Lima, A. M. P., Souza, B. W. S., Teixeira, J. A., Moreira, R. A., Vicente, A. A.   +5 more
openaire   +3 more sources