Results 11 to 20 of about 474 (255)
Journal of Dairy Science, 2022 : Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture ...
Abdelmoneim Abdalla +6 more
doaj +1 more source
Meltable, Glass-Forming, Iron Zeolitic Imidazolate Frameworks
Journal of the American Chemical Society, 2023 We describe the first meltable iron-based zeolitic imidazolate framework (ZIF), denoted MUV-24. This material, elusive from direct synthesis, is obtained from the thermal treatment of [Fe3(im)6(Him)2], which yields Fe(im)2 upon loss of the neutral imidazole molecules.
León-Alcaide, Luis +6 more
openaire +6 more sources
Mljekarstvo, 2020 Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya +4 more
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2022 A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus ...
Nayana Kumari Narayana +1 more
doaj +1 more source
Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese [PDF]
Journal of Food and Dairy Sciences, 2017 Effect of incorporation of thyme powder in making block processed cheese was investigated. Thyme powder was added in 0.1, 0.2, 0.3, 0.4 and 0.5% as a substitution in the base blend of Ras cheese. The processed product was tested for chemical composition (
Howida El-Sayed
doaj +1 more source
Influence of fat content and other variables on the Cremoso Argentino cheese meltability
Grasas y Aceites, 2004 The influence of the fat content, pH, the ripening degree and the incorporation of whey proteins, by two different methods, on the meltability of Cremoso Argentino cheese was examined.
Diego J. Mercanti +4 more
doaj +1 more source
Czech Journal of Food Sciences, 2009 The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (Δfat = 17%) and at different storage times (Δt = 6 ...
Dorota Cais-Sokolińska, Jan Pikul
doaj +1 more source
Composite Structures, 2020 Interlaying thermoplastic veils into carbon fibre/epoxy composites has proved to significantly increase the interlaminar fracture toughness. The main toughening mechanism is thermoplastic fibre bridging for the non-meltable veils and matrix toughening for the meltable veils.
Quan, D. (author) +5 more
openaire +3 more sources
SIGGRAPH Asia 2015 Technical Briefs, 2015 We propose a novel approach to fabricating complex 3D shapes via physical deformation of simpler shapes. Our focus is on objects composed of a set of planar beams and joints, where the joints are thin parts of the object which temporarily become living hinges when heated, close to a fixed angle defined by the local shape, and then become rigid when ...
Andrew O. Sageman-Furnas +2 more
openaire +2 more sources
Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese [PDF]
Journal of Dairy Science, 2004 The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C.
N S, Joshi +2 more
openaire +2 more sources