Results 41 to 50 of about 3,379,752 (263)

DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE

Innovations and Food Safety, 2020
For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product.
V. N. Hetmanets, N. N. Lantseva
openaire   +2 more sources

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Food Science of Animal Resources, 2017
The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d.
Hyeon-Ju Jeong, Yun-Kyung Lee, Palanivel Ganesan, Hae-Soo Kwak, Yoon Hyuk Chang   +4 more
doaj   +1 more source

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Frontiers in Microbiology, 2021
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening.
Xiaochun Zheng, Xuewei Shi, Bin Wang
doaj   +1 more source

Withania somnifera fruit extract is effective in controlling microbial growth and lipid oxidation and improves the functional value of cheese

Food Chemistry Advances, 2023
Withania somnifera is a plant well known for its antioxidant, antimicrobial and medicinal properties and has been widely used for these benefits. W. somnifera fruit extract was used to improve the functional value and storage stability of cheese using ...
Sakshi Sharma, Arvind Kumar, Sunil Kumar, Anil K. Katare, Hina F. Bhat, Abdo Hassoun, Abderrahmane Aït-Kaddour, Rana Muhammad Aadil, Tanyaradzwa E. Mungure, Zuhaib F. Bhat   +9 more
doaj   +1 more source

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

Agribusiness, EarlyView.
ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Antioxidants, 2021
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36 ...
Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni   +11 more
doaj   +1 more source

Churned on the Farm, Valued by Customers: Southeast U.S. Consumers' Willingness‐to‐Pay for Farmstead Ice Cream

Agribusiness, EarlyView.
ABSTRACT Consumer demand for value‐added dairy products has grown substantially, yet consumer preferences for origin information (including farmstead) on ice cream remain underexplored. We used a stated preferences choice experiment to elicit consumers' willingness‐to‐pay (WTP) for ice cream across nine states in the Southeastern U.S.
Nama Raj Bhusal, Alicia Rihn, Liz Eckelkamp, Caitlin Zaring, Charley Martinez, Chris Boyer   +5 more
wiley   +1 more source

Biotechnological approaches for the production of designer cheese with improved functionality [PDF]

Comprehensive Reviews in Food Science and Food Safety, 2020
Abstract Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as ...
Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, Dinabandhu Sahoo, Sudhir P. Singh, Amit Kumar Rai   +5 more
openaire   +2 more sources

Beyond Protein Synthesis: The Multifunctional Role of Functional Amino Acids in Modulating Meat Quality in Ruminants

Animal Research and One Health, EarlyView.
Multifunctional roles of functional amino acids in regulating meat quality in ruminants: Functional amino acids (FAAs) regulate ruminant meat quality through multiple interconnected mechanisms, including antioxidant protection, metabolic regulation, signal transduction, structural support, and gene expression modulation.
Zixin Liu, Tian Xia, Xiaokang Lv, Man Ren, Chuanshe Zhou, Zhiliang Tan   +5 more
wiley   +1 more source

Arthro‐Cross Compression Technique for Anterior Cruciate Ligament Avulsion Fracture Fixation

Arthroscopy Techniques, EarlyView.
Abstract Isolated anterior cruciate ligament avulsion fractures of the tibial eminence are uncommon in orthopaedic practice. These injuries were traditionally treated with open reduction and internal fixation, but arthrotomy‐related morbidity has led to an increased use of arthroscopic techniques.
Krishan Kumar, Vishesh Verma, Mukesh Garg, Vineet Pruthi, Jaiveer Singh   +4 more
wiley   +1 more source