Results 71 to 80 of about 3,379,752 (263)

Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese [PDF]

, 1977
A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core  

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Biogenic Amines during ripening of "Pecorino Abruzzese Cheese

, 2004
Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid ...
Suzzi G., MARTUSCELLI, MARIA, CHAVES LOPEZ, CLEMENCIA, MASTROCOLA, Dino, Casacchia T, SERIO, ANNALISA, SUZZI, Giovanna, SCHIRONE, MARIA, Ianieri A   +8 more
core   +1 more source

Functionality of Low Fat Mozzarella Cheese

Journal of Dairy Science, 1996
Abstract Low fat Mozzarella cheese was made from milks containing casein to fat ratios of 3.0, 5.0, 7.0, and 8.0. Prior to addition of rennet, milk was pasteurized at 79°C for 28s and then acidified to pH 6.0 with lactic acid. Three replicates of each cheese were made in 7-L vats and stored at 4°C. Functional properties as pizza cheese were evaluated.
Fife, R. L., McMahon, Donald J., Oberg, C. J.   +2 more
openaire   +2 more sources

When Two Dimensions Matter: A Critical Review of Recent Comprehensive Two‐Dimensional Gas Chromatography Applications in Food Analysis

ChemFoodChem, EarlyView.
Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano, Alba Bautista, Ana M. Ares, José Bernal   +3 more
wiley   +1 more source

PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA [PDF]

Mesopotamia Journal of Agriculture, 2019
This study aimed to produce probiotic (Arabic cheese) by using a mixture of probiotic bacteria namely; Lactobacillus acidophilus andBifidobacteriumlongum. The cheese samples were made from sheep milk.
Maha Yousif
doaj   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Identification of peptides in functional Scamorza ovine milk cheese [PDF]

Journal of Dairy Science, 2015
Ovine bulk milk was used to produce Scamorza cheese with probiotics: either a mix of Bifidobacterium longum and Bifidobacterium lactis or Lactobacillus acidophilus as the probiotic strains. Peptides obtained from reverse phase-HPLC water-soluble extract of Scamorza cheeses were analyzed using a quadrupole time-of-flight liquid chromatography-mass ...
ALBENZIO, MARZIA, SANTILLO, ANTONELLA, MARINO, ROSARIA MARIA TERESA, Della Malva,A, CAROPRESE, MARIANGELA, Sevi, A.   +5 more
openaire   +3 more sources

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [PDF]

, 2011
Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena, Schröder Jasmin, Andreas Tauch, Tauch Andreas, Jasmin Schröder, Trost, Eva ; https://orcid.org/, Tauch, Andreas, Schröder, Jasmin, Maus, Irena, Eva Trost, Trost Eva, Irena Maus   +11 more
core   +2 more sources