Results 111 to 120 of about 94,908 (322)

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Journal of Dairy Science
: Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture ...
Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash   +7 more
doaj   +1 more source

Volatile components and continental material of planets [PDF]

It is shown that the continental material of the terrestrial planets varies in composition from planet to planet according to the abundances and composition of true volatiles (H20, CO2, etc.) in the outer shells of the planets.
Florenskiy, K. P., Nikolayeva, O. V.
core   +1 more source

Duplex Stainless Steel Laser‐Surface Textured: Stability in Brine Solution

Advanced Engineering Materials, EarlyView.
Controlled laser‐surface treatment (LST) of duplex DSS2205 steel is performed to increase its stability in brine solution under cyclic electrochemical assays. The superior protection with respect to flat and smooth panels is attributed to the presence of FeCr2O4 as the main protective oxide layer in the LST surface, after corrosion tests. The stability
Mohammad Rezayat, Hamidreza Enshaei, Elaine Armelin, José I. Iribarren, Antonio Mateo, Miguel Morales   +5 more
wiley   +1 more source

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza, Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +11 more
doaj   +1 more source

Use of intravenous cyclophosphamide in the prevention of corneal melt: justified or not? [PDF]

, 2005
A. Clewes, E J Tunn, S. B. Kaye, R C Bucknall   +3 more
openalex   +1 more source

Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid(FCFL)-fed and Formula-fed Pork Loin [PDF]

, 2007
Sensory traits and preferences regarding food co-product fermented liquid （FCFL）-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability.
2337, 2338, 2339, 2340, 2341, 2342, 2343, Keisuke, Sasaki, Mao, Saeki, Masakazu, Irie, Mitsuru, Mitsumoto, Terumi, Nishioka, Tomoyuki, Kawashima, Yuzuru, Ishizuka   +13 more
core  

A Process to Produce Lactose Phosphate from Dairy Byproducts And Used as an Alternative to Emulsifying Salts In Processed Cheese Food Manufacture [PDF]

, 2022
Lactose is the primary carbohydrate in most mammals\u27 milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies.
Alsaleem, Khalid Ahmed
core   +1 more source

Interactions between Molten High‐Silicon Electrical Steels and Carbon‐Bonded MgO Refractories Based on Recyclates

Advanced Engineering Materials, EarlyView.
This study examines how several molten high‐silicon electrical steels interact with both conventional and recycled MgO–C refractories. For this, various immersion experiments are conducted. In addition to infiltration, a number of mechanisms are identified and explained that control the corrosion of the refractory material.
Lukas Neubert, Matheus Roberto Bellé, Anton Yehorov, Anhelina Mospan, Till M. J. Stadtmüller, Seetharaman Sridhar, Christos G. Aneziris, Olena Volkova   +7 more
wiley   +1 more source

Impact of enzymatic hydrolysis of milk protein and milk fat on the functional characteristics of processed cheese products

Discover Food
Processed cheese products (PCPs) face challenges in achieving optimal texture and meltability, which are key factors for their functionality. Milk fat and proteins are fundamental to functionality; however, they frequently require modification using ...
Mahmoud E. A. Hamouda, Prafulla Salunke
doaj   +1 more source