Results 81 to 90 of about 3,379,752 (263)
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer
International Journal of Recycling of Organic Waste in AgriculturePurpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources.
Raffaele Conte +6 more
doaj +1 more source
Classification and Functional Properties of Processed Cheese
Journal of Agriculture & Life Science, 2013 Processed cheese is manufactured by mixing natural cheeses with emulsifying salts and other ingredients and heating under agitation to produce a homogeneous product. Processed cheese, processed cheese food, and processed cheese spread are classified in the US standards for processed cheese.
Ho-Kyung Ha +4 more
openaire +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Food Technology and BiotechnologyResearch background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the ...
Gülfem Ünal +2 more
doaj +1 more source
FUNCTIONAL PROCESSED CHEESE: DEVELOPMENT OF NEW TECHNOLOGY [PDF]
, 2021 The article presents data on the use of a dry mixture of rose hips, cranberries and turmeric for the production of processed cheese for functional purposes.
A. . Japarova +2 more
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Interactions between lactobacillus and yeast: A recent update
Food Biomacromolecules, EarlyView.Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen +10 more
wiley +1 more source
Clinical periodontal diagnosis
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases include pathological conditions elicited by the presence of bacterial biofilms leading to a host response. In the diagnostic process, clinical signs such as bleeding on probing, development of periodontal pockets and gingival recessions, furcation involvement and presence of radiographic bone loss should be assessed prior ...
Giovanni E. Salvi +5 more
wiley +1 more source
Quality of lipid fraction in Tuscan sheep cheese (Pecorino Toscano DOP)
Italian Journal of Animal Science, 2010 Bulk milk from dairy ewes of North Tuscany was sampled and analyzed for the fatty acids profile. Cheese was then made out of milk, pasteurized and fortified with Lactobacilli.
S. Minieri +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +1 more source