Results 41 to 50 of about 94,908 (322)

The effect of smoking on changes in functional attributes of Mozzarella cheese [PDF]

, 2016
Smoking of cheeses significantly modifies not only sensory attributes, but also determines the form of their further utilisation, packaging method and shelf life.
Cais-Sokolińska, Dorota, Lasik, Agata, Pikul, Jan   +2 more
core   +2 more sources

Shear work induced changes in the rheology of model Mozzarella cheeses : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand [PDF]

, 2016
Mozzarella cheese is a pasta filata type of cheese. Its manufacture includes a kneading – stretching step that creates a fibrous protein network and distributes fat-serum channels to attain desirable melt functionality on a pizza.
Sharma, Prateek
core  

Isomannide-containing poly(butylene 2,5-furandicarboxylate) copolyesters via ring opening polymerization [PDF]

, 2018
Cyclic oligomers of isomannide 2,5-furandicarboxylate were synthesized using the high dilution condensation method. A mixture of dimer, trimer, and tetramer species largely enriched in dimer was obtained.
León Cavanillas, Salvador, Martínez de Ilarduya Sáez de Asteasu, Domingo Antxon, Morales Huerta, Juan Carlos, Muñoz Guerra, Sebastián   +3 more
core   +2 more sources

Inhibiting stearoyl‐CoA desaturase suppresses bone metastatic prostate cancer by modulating cellular stress, mTOR signaling, and DNA damage response

FEBS Letters, EarlyView.
Bone metastasis in prostate cancer (PCa) patients is a clinical hurdle due to the poor understanding of the supportive bone microenvironment. Here, we identify stearoyl‐CoA desaturase (SCD) as a tumor‐promoting enzyme and potential therapeutic target in bone metastatic PCa.
Alexis Wilson, Mackenzie K Herroon, Shane Mecca, Laimar C Garmo, Jacob Lindquist, Shrila Rajendran, Steve M. Patrick, Izabela Podgorski   +7 more
wiley   +1 more source

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Grasas y Aceites, 2011
The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare
N. Dinkçi, H. Kesenkaş, A. K. Seçkin, Ö. Kınık, S. Gönç   +4 more
doaj   +1 more source

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, K, Muthukumarappan, R I, Dave   +2 more
openaire   +2 more sources

Genetic attenuation of ALDH1A1 increases metastatic potential and aggressiveness in colorectal cancer

Molecular Oncology, EarlyView.
Aldehyde dehydrogenase 1A1 (ALDH1A1) is a cancer stem cell marker in several malignancies. We established a novel epithelial cell line from rectal adenocarcinoma with unique overexpression of this enzyme. Genetic attenuation of ALDH1A1 led to increased invasive capacity and metastatic potential, the inhibition of proliferation activity, and ultimately ...
Martina Poturnajova, Zuzana Kozovska, Ondrej Pos, Kristina Pavlov, Sachin Gulati, Peter Makovicky, Kristina Jakic, Monika Burikova, Eva Sedlackova, Barbora Svitkova, Silvia Tyciakova, Vojtech Bystry, Nicolas Blavet, Boris Tichy, Matej Hrnciar, Jaroslav Budis, Miroslav Tomas, Peter Dubovan, Georgina Kolnikova, Veronika Repaska, Nikoleta Mojzesova, Eva Zomborska, Daniel Pindak, Michal Mego, Tomas Szemes, Miroslava Matuskova   +25 more
wiley   +1 more source

A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

Applied Food Research
In order to select the most important wavelengths to predict the rheological properties of low fat Mozzarella, five common feature selection methods were put in to a competition through developing a PLSR model. Eight rheological characteristics (hardness,
Tahereh Jahani, Mahdi Kashaninejad, Aman Mohamad Ziaifar, Alireza Soleimanipour   +3 more
doaj   +1 more source

Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2016
The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared ...
حسین جوینده, مجید نوش کام   +1 more
doaj   +1 more source

Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2002
Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and recombined products and the advancement of novel product development.
Findlay, Robyn Rosemary
core