Results 21 to 30 of about 3,379,752 (263)
Carrageenan as a functional additive in the production of cheese and cheese-like products [pdf] [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2018 Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-
Błażej B, Błaszak +2 more
openaire +2 more sources
Probiotic cheese as a functional food
Asian-Australasian Journal of Food Safety and Security, 2023 Nutrition style and preference is one of the priority issues on which health-protective and disease-preventive measures are taken for a healthy life. For this purpose, functional foods that show beneficial effects on health as well as the nutrional value have become increasingly important.
ATASEVER, MUSTAFA, MAZLUM, HALİT
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Evaluation the functional properties of pizza cheese produced in microwave
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018 BACKGROUND: Among pastaphila cheese family, pizza cheese is recognized as a dominant species. Pizza cheese production is possible in various methods and on the other hand its production in the least time is of much importance.
Jafarpour +3 more
doaj +1 more source
Symposium review: Structure-function relationships in cheese [PDF]
Journal of Dairy Science, 2018 The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility).
Lamichhane, Prabin +2 more
openaire +3 more sources
Effect of Salt on Structure-Function Relationships of Cheese [PDF]
Journal of Dairy Science, 2003 Our objective was to determine the effect of salt on structural and functional properties of cheese. Unsalted Muenster cheese was obtained on 1 d, vacuum packaged, and stored for 10 d at 4 degrees C. The cheese was then cut into blocks that were vacuum packaged.
Pastorino, A. J. +2 more
openaire +3 more sources
Sensory Profile and Consumers’ Liking of Functional Ovine Cheese [PDF]
Foods, 2015 The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells.
SANTILLO, ANTONELLA, ALBENZIO, MARZIA
openaire +3 more sources
Food Chemistry Advances, 2023 The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats.
Sakshi Sharma +6 more
doaj +1 more source
, 2022 What's Changed infrastructure base by @fugitive-cat in https://github.com/CarperAI/cheese/pull/2 infrastructure foundation by @fugitive-cat in https://github.com/CarperAI/cheese/pull/1 Replace old unfinished code with new project by @shahbuland in https:
Emerson Havener +3 more
core +1 more source
Manufacture of magnesium-fortified Chihuahua cheese
Journal of Dairy Science, 2022 : The aim of this study was to manufacture magnesium-fortified Chihuahua cheese and to evaluate the effect of magnesium fortification on quality parameters.
E. Rojo-Gutiérrez +6 more
doaj +1 more source
Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese [PDF]
Journal of Food and Dairy Sciences, 2022 The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese.
M. Abo Srea +3 more
doaj +1 more source