Results 31 to 40 of about 3,379,752 (263)

New product development opportunities for Irish companies in the British cheese market [PDF]

, 2008
End of Project ReportThe primary objective of this research was to identify innovative cheese concepts appropriate for UK consumers and suitable for Irish industry to manufacture.
Cowan, Cathal, Downey, Gerard
core   +1 more source

Development of Functional Cheeses with Fructooligosaccharides

, 2019
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia.
Palatnik, Diana Raquel, Rinaldoni, Ana Noelia, Corrales, Diego, Rolón, María L., Montero, Haydeé, Aranibar, Germán, Castells, Maria Laura, Zaritzky, Noemi Elisabet, Campderrós, Mercedes Edith   +8 more
openaire   +3 more sources

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Antioxidants, 2016
(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125–500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC)
Ali Rashidinejad, E. John Birch, David W. Everett   +2 more
doaj   +1 more source

Dairy Products and Dairy-Processing Environments as a Reservoir of Antibiotic Resistance and Quorum-Quenching Determinants as Revealed through Functional Metagenomics

mSystems, 2020
Here, the role of the dairy-processing chain as a reservoir of antimicrobial resistance (AR) determinants and a source of novel biocontrol quorum-sensing inhibitors is assessed through a functional metagenomics approach. A metagenomic library comprising ∼
Elena A. Alexa (Oniciuc), Calum J. Walsh, Laura M. Coughlan, Amal Awad, Cezara A. Simon, Lorena Ruiz, Fiona Crispie, Paul D. Cotter, Avelino Alvarez-Ordóñez   +8 more
doaj   +3 more sources

A Functional Metagenomic Analysis of Tetracycline Resistance in Cheese Bacteria [PDF]

Frontiers in Microbiology, 2017
Metagenomic techniques have been successfully used to monitor antibiotic resistance genes in environmental, animal and human ecosystems. However, despite the claim that the food chain plays a key role in the spread of antibiotic resistance, metagenomic analysis has scarcely been used to investigate food systems.
Flórez, Ana B., Vázquez, Lucía, Mayo, Baltasar   +2 more
openaire   +4 more sources

A Ripened Functional Cheese Containing Lactiplantibacillus plantarum Lp1 Modulates Ovalbumin-Induced Airway Inflammation in Mice

International Journal of Translational Medicine
Background: Food-based delivery systems are essential for the practical application of probiotics. A key challenge in translating this technology is determining whether the bacteria remain viable and biologically active after being incorporated into a ...
Katsuro Hagiwara, Minoru Okamoto, Keita Hagiwara, Kazuyoshi Inoguchi   +3 more
doaj   +1 more source

The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese

Molecules, 2021
In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v).
Zahra Siyar, Ali Motamedzadegan, Jafar Mohammadzadeh Milani, Ali Rashidinejad   +3 more
doaj   +1 more source

Valorization of Betalain Pigments Extracted from Phytolacca americana L. Berries as Natural Colorant in Cheese Formulation

Agriculture
In response to consumer demand for more sustainable and health-conscious products, the food sector is increasingly shifting towards the use of natural additives.
Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Andreea Bianca Balint, Vlad Nicolae Arsenoaia, Alexandru Dragoș Robu, Florina Stoica, Roxana Nicoleta Rațu   +6 more
doaj   +1 more source

The influence of functional ingredients on quality of cheese

IOP Conference Series: Earth and Environmental Science, 2021
Abstract The use of additives of plant origin can increase the nutritional and biological value, improve the quality and organoleptic characteristics of the finished product. Carrots are a useful non-calorie vegetable, which contains vitamins b, PP, C, E, K, it contains carotene-a substance that is converted into vitamin a in the human ...
V V Lodianov, P V Skripin, I F Gorlov, N I Mosolova, E Yu Anisimova, O Yu Mishina   +5 more
openaire   +1 more source

Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder

Food Science of Animal Resources, 2018
Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for
Jai-Sung Lee, Inhyu Bae
doaj   +1 more source