Results 61 to 70 of about 619,660 (81)

Unlocking the future of food with the new paradigm of plant-based proteins. [PDF]

Front Nutr
De Feo M, Conte A, Del Nobile MA.
europepmc   +1 more source

Process standardization for rennet casein based Mozzarella cheese analogue. [PDF]

J Food Sci Technol, 2010
Shah R, Jana AH, Aparnathi KD, Prajapati PS.   +3 more
europepmc   +1 more source

Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology. [PDF]

JDS Commun
Modi Z, Salunke P.
europepmc   +1 more source

Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality. [PDF]

Foods
Ostrun I, Mihatov V, Pichler A, Jozinović A, Banjari I, Kopjar M.   +5 more
europepmc   +1 more source

Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese. [PDF]

Food Sci Nutr
Habibi SA, Habibi SA, Jooyandeh H.
europepmc   +1 more source

Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide [PDF]

LWT - Food Science and Technology, 2023
Conjugated cricket protein with fructooligosaccharide (FOS), called CPF, is a new alternative protein ingredient with great potential for food industry applications.
Sarana Rose Sommano, Pornchai Rachtanapun, Phisit Seesuriyachan   +2 more
exaly   +2 more sources

Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

Journal of Food Science, 2010
The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactosefermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese ...
Tareq M Osaili, Mutamed M. Ayyash, Anas Al-Nabulsi   +2 more
exaly   +2 more sources

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

International Dairy Journal, 2016
The rheology of mozzarella and imitation cheese was studied at 60 degrees C, with small amplitude oscillatory shear (SAOS), shear and extensional flow measurement at low strain rates in the range 0.01-1 s(-1).
Mats Stading, Marco Berta, Erich Schuster   +2 more
exaly   +2 more sources

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Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality

Journal of Food Engineering, 2021
Ran Feng, Frans van den Berg, Lilia Ahrné   +2 more
exaly  

Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese

Journal of Food Processing and Preservation, 2021
Dr. Tooba Mehfooz, Abid Hasnain, Tahira Mohsin Ali   +2 more
exaly