Results 51 to 60 of about 3,379,752 (263)

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza, Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +11 more
doaj   +1 more source

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

International Journal of Food Properties, 2023
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, and can be used to produce functional foods.
Hesham A. Ismail, Talaat H. El-Sawah, Mutamed Ayyash, Benu Adhikari, Wael F. Elkot   +4 more
doaj   +1 more source

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

Frontiers in Nutrition, 2022
Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes.
Nasim Khorshidian, Elham Khanniri, Mohammad Reza Koushki, Sara Sohrabvandi, Mojtaba Yousefi   +4 more
openaire   +3 more sources

Tension‐Reducing Arthroscopic Rotator Cuff Repair Using High‐Strength Suture Tape in a Suspension Bridge Configuration

Arthroscopy Techniques, EarlyView.
Abstract The maturation of arthroscopic techniques has provided patients with rotator cuff tears a minimally invasive treatment option with favorable outcomes; however, the rate of retear remains high. High‐strength suture tape is widely used in procedures such as knee ligament reconstruction and ankle ligament repair, where it enhances the tensile ...
Shunnan Liu, Hongbo Wen, Zhe Dou, Yizhong Ren, Xiping Feng, Yuyan Na   +5 more
wiley   +1 more source

Graduate Student Literature Review: The effects of heating on the physicochemical, functional, and health properties of cheese—A review of recent developments

Journal of Dairy Science
: The consumption of cheese is rapidly increasing, driven by its diverse nutritional and functional benefits. Consumers are shifting toward functional, minimally processed cheese products, enjoyed both on their own and as ingredients in various foods. As
Adam Cogan, Alan L. Kelly, Jeremiah J. Sheehan   +2 more
doaj   +1 more source

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]

, 1978
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core  

Arthroscopic “Triple‐Beam” Biologic Augmentation of Massive Rotator Cuff Tears Using the Combined Long Head of Biceps Transposition and Autologous Palmaris Longus Tendon Bridging

Arthroscopy Techniques, EarlyView.
Abstract The management of massive rotator cuff tears remains a substantial clinical challenge. Standard superior capsular reconstruction often fails to adequately restore the dynamic load‐transfer mechanics of the shoulder. Furthermore, direct repair of chronic, retracted tears is frequently associated with excessive tension, resulting in high rates ...
ChenKe Zhang, ZunHan Liu, MoLong Chen, YunJiao Wang, Guo Zheng, Lin Ma   +5 more
wiley   +1 more source

Feasibility studies for production of value-added cheese [PDF]

, 2003
Plan BThis study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses.
Monphongchai, Pimrutai
core  

Arthroscopic 3‐Point Suture‐Bridge Fixation for Posterior Cruciate Ligament Tibial Avulsion Fractures via Triple Bone Tunnels

Arthroscopy Techniques, EarlyView.
Abstract Posterior cruciate ligament tibial avulsion fractures are a distinct clinical entity. Although the optimal fixation strategy for these fractures remains debated, arthroscopic fixation emerges as a preferred surgical approach owing to its minimally invasive nature, superior intra‐articular visualization, and effectiveness in restoring ...
Wuping Yao, Pengchao Liu, Zheyuan Li, Xiaoming Xin, Yuji Li, Houyi Jia, Zhi Liu   +6 more
wiley   +1 more source

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

Applied Sciences, 2021
This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and ...
Giuseppe Aprea, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri, Francesco Pomilio, Elisabetta Di Giannatale, Ilaria Del Matto, Patrizia Tucci, Giacomo Migliorati   +14 more
doaj   +1 more source