Results 61 to 70 of about 3,379,752 (263)

Cheese Ripening: Impact on Cheese as a Functional Food

One of the most popular types of fermented dairy products is cheese. The process of cheese aging is essential for improving cheese quality, and health benefits. Ripened cheese at different times acquired wide diversity of characteristic aromas and textures due to establishing a cascade of intrinsic complex biochemical and metabolic outcomes, resulting ...
Dina A.B. Awad, Adham M. Abdou
openaire   +1 more source

Species Dynamics and Gene Expression in Algal Polycultures Under Mixotrophic Cultivation in Outdoor Pilot‐Scale Nordic Conditions

Biotechnology and Bioengineering, EarlyView.
These results demonstrate that mixotrophic conditions drive both microbial community shifts and metabolic reprogramming, underscoring the importance of cultivation strategy and polyculture selection for targeted applications such as nutrient recovery and bioproduct generation.
Quyen Nham, Hanna Farnelid, Catherine Legrand, Elin Lindehoff   +3 more
wiley   +1 more source

Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage

Discover Food
In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidification of cheese
Bhargav Rajani, Atanu H. Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source

Mexican Queso Chihuahua: Functional properties of aging cheese [PDF]

Journal of Dairy Science, 2011
Queso Chihuahua, a semi-hard cheese manufactured from raw milk (RM) in northern Mexico, is being replaced by pasteurized milk (PM) versions because of food safety concerns and the desire for longer shelf life. In this study, the functional traits of authentic Mexican Queso Chihuahua made from RM or PM were characterized to identify sources of variation
D W, Olson, D L, Van Hekken, M H, Tunick, P M, Tomasula, F J, Molina-Corral, A A, Gardea   +5 more
openaire   +2 more sources

Functional changes in Bleu d’Auvergne cheese during ripening

Food Chemistry, 2022
The authentic characteristics of the famous Bleu d'Auvergne cheese were studied. Many parameters were analysed during the ripening of cheeses. Migrations of Na and Ca ions, associated with a pH gradient, occurred between the rind and the core. At 34 days, this cheese had a high salt content (2.87 %), contributing to 23 % of the recommended sodium ...
Ferroukhi, Imène, Bord, Cécile, Alvarez, Sylvie, Fayolle, Karine, Theil, Sébastien, Lavigne, René, Chassard, Christophe, Mardon, Julie   +7 more
openaire   +3 more sources

The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing

Business Strategy and the Environment, EarlyView.
ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu, Mika Immonen, Aleksi Harju   +2 more
wiley   +1 more source

Formulation and Quality Evaluation of Reduced Fat Spreadable Processed Cheese Using some Functional Ingredients [PDF]

Journal of Food and Dairy Sciences
This study presents a novel approach to formulating reduced-fat spreadable processed cheese by incorporating functional ingredients to enhance nutritional and sensory attributes. It aims to address consumer demand for healthier dairy alternatives without
Farha Shaaban, H. Abdelmontaleb, Karima Abd El-Wahed, Farah Ali, O. Haiba   +4 more
doaj   +1 more source

Barriers to Engagement in Circular Business Models Among Small and Medium‐Sized Enterprises: Evidence From the Irish Construction, Manufacturing and Retail/Wholesale Sectors

Business Strategy and the Environment, EarlyView.
ABSTRACT Although circular business models (CBMs) are central to the circular economy (CE) transition, their adoption among small and medium‐sized enterprises (SMEs) remains limited, and evidence on barrier variation across CBMs and sectors is scarce. This study examines barriers to engagement in five CBM activities, spanning secondary raw material use,
Gordon Sirr, Bernadette Power, Geraldine Ryan, John Eakins   +3 more
wiley   +1 more source

Sheep milk cheese supplementation with açai extract and human bifidobacteria improves antioxidant capacity and polyphenol bioavailability

Journal of Dairy Science
: Supplementation of dairy products with nutrients from different sources or probiotic bacteria are common ways to increase functionality and improve health-promoting properties.
E. Rodríguez-Mínguez, J. Calzada, I. Álvarez, C. Sánchez, M. Vázquez, M. Ávila, S. Garde, A. Picon   +7 more
doaj   +1 more source

PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT. [PDF]

Journal of Food and Dairy Sciences, 2010
UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate.
Hayam Abbas, Sahar Mohamed, Faten Seleet, M. Abd El-Aziz   +3 more
doaj   +1 more source