Results 31 to 40 of about 619,660 (81)

A Comprehensive Review of VOCs as a Key Indicator in Food Authentication

eFood, Volume 6, Issue 3, June 2025.
This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang, Manxi Wu, Xinyu Shen, Yichen Lai, Dengliang Wang, Chao Ma, Xianming Ye, Cui Sun, Jinping Cao, Chongde Sun, Yu Zhang, Yue Wang   +11 more
wiley   +1 more source

Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This review provides a comprehensive overview of the effects of novel food processing methods on food proteins and their implications for protein‐based food products. Furthermore, the review highlights future perspectives on novel food processing and food protein modifications.
Shuai Wei, Anand Kumar, Gebremichael Gebremedhin Hailu, Sun‐Il Choi, Ok‐Hwan Lee, Ramachandran Chelliah, Deog‐Hwan Oh, Shucheng Liu   +7 more
wiley   +1 more source

The effect of shredding and freezing on Mozzarella cheese microstructure and functionality

, 2018
© 2018 Dr. Anita Penelope PaxMozzarella cheese is the third most produced cheese in Australia. A significant proportion of Mozzarella cheese contributes to the 34% of dairy products in Australia that are destined for export, making the extension of shelf
Pax, Anita Penelope
core   +1 more source

Safety evaluation of the food enzyme 4‐α‐glucanotransferase from the genetically modified Bacillus amyloliquefaciens strain MAS

EFSA Journal, Volume 23, Issue 5, May 2025.
Abstract The food enzyme 4‐α‐glucanotransferase (1,4‐α‐d‐glucan:1,4‐α‐d‐glucan 4‐α‐d‐glycosyltransferase; EC2.4.1.25) is produced with the genetically modified Bacillus amyloliquefaciens strain MAS by Coöperatie Koninklijke Avebe U.A. The production strain contains multiple copies of known antimicrobial resistance genes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Giulio Di Piazza, Natalia Kovalkovicova, Yi Liu   +18 more
wiley   +1 more source

Encapsulation of Lactobacillus spp. using vibratory extrusion technology and dairy by‐products as encapsulating agents: Promising microparticles for the probiotics industry

International Journal of Dairy Technology, Volume 78, Issue 2, April–June 2025.
The encapsulation process showed effective protection for probiotics. The cell viability of the strains after encapsulation was 8.8 log cfu/mL. Dairy by‐products provided significant protective effects for probiotics. The encapsulation improved the survival of the strains against adverse conditions.
Michele Fangmeier, Fernanda Leonhardt, Danieli Dallé, Daniel Neutzling Lehn, Mônica Jachetti Maciel, Claucia Fernanda Volken de Souza   +5 more
wiley   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese

Journal of Texture Studies, Volume 56, Issue 2, April 2025.
This study presents a texture analysis method to measure cheese stretchiness, evaluating test parameters to optimize reproducibility. The method was used to profile the stretch properties of dairy and vegan Mozzarella‐style cheeses, providing insights to guide product development.
Pietro Andrigo, Sara Spilimbergo, Belinda P. C. Dewi   +2 more
wiley   +1 more source

Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract The emergence of antimicrobial‐resistant foodborne pathogens poses a continuous health risk and economic burden as they can easily spread through contaminated food. Therefore, the demand for new antimicrobial agents to address this problem is steadily increasing.
Dahee Choi, Sangryeol Ryu, Minsuk Kong
wiley   +1 more source

A Study of Factors Controlling Physical Properties of Mozzarella Cheese and the Manufacture of a Reduced Fat Mozzarella Cheese [PDF]

, 1993
Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of ...
Merrill, Richard Kevin
core   +1 more source

Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey [PDF]

, 1999
We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired
Petersen, B. L., Peterson, B. L., Dave, R. I., McMahon, D. J., Oberg, C. J., Broadbent, Jeff, McMahon, Donald J.   +6 more
core   +1 more source

Aceites de palma como alternativa a la grasa láctea en sucedáneos de queso mozzarella [PDF]

This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue
Wazir, H., Saw, M. H., Kanagaratnam, S., S. Kanagaratnam, Mohd Hassim, N. A., N. A. Mohd Hassim, Saw, M.H., M. H. Saw, Ismail, N.H., Mat Yusuff, M., N.H. Ismail, T.K. Tang, Mohd Hassim, N.A., Mat Yusoff, M., M. Mat Yusuff, H. Wazir, Tang, T.K.   +16 more
core   +1 more source