Results 71 to 80 of about 94,908 (322)
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj
Pengaruh Penambahan Probiotik (Lactobacillus Casei) Dan Lama Penyimpanan Terhadap Sifat Kimia Keju Mozarella Dari Susu Kerbau Sumbawa [PDF]
, 2015 Keju Mozarella salah satu keju khas Italia yang memiliki kandungan gizi tinggi. Di dalam proses pembuatannya keju ini diperkaya dengan probiotik.
Kisworo, D. (Djoko) +2 more
core
Enzymatic degradation of biopolymers in amorphous and molten states: mechanisms and applications
FEBS Open Bio, EarlyView.This review explains how polymer morphology and thermal state shape enzymatic degradation pathways, comparing amorphous and molten biopolymer structures. By integrating structure–reactivity principles with insights from thermodynamics and enzyme engineering, it highlights mechanisms that enable efficient polymer breakdown.
Anđela Pustak, Aleksandra Maršavelski
wiley +1 more source
Karakteristik Dangke Susu Kerbau dengan Penambahan Crude Papain Kering [PDF]
, 2018 Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated buffalo milk or cow milk protein by using crude papain. There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The
Said, N. S. (Nur) +1 more
core
FEBS Open Bio, EarlyView.This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc +8 more
wiley +1 more source
From block to shred: Understanding the factors influencing shreddability of mozzarella cheese
Journal of Dairy Science: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod +5 more
doaj +1 more source
Natural Sugar Substitutes in Sugar Free Ice Cream [PDF]
, 2023 Artificial sweeteners have become increasingly more popular over the years as good sucrose substitutes but how do these sweeteners affect ice cream? As most of the population is struggling with obesity and diabetes, is there a way to make an ice cream ...
Breitweiser, Catherine +2 more
core +1 more source
FEBS Open Bio, EarlyView.ZFAS1 is a lncRNA promoting cell proliferation and migration, exhibiting high expression in various cancers. It is conserved, widely expressed, and produces multiple splice variants with unclear roles. We identified several splice variants in hepatocyte models, and found that inhibiting or suppressing regulators of the unfolded protein response (PERK ...
Sébastien Soubeyrand +2 more
wiley +1 more source
Glass formation and meltability of metal-organic frameworks [PDF]
, 2021 Melt-quenched (MQ) glasses derived from metal-organic frameworks (MOFs) have emerged very recently as tunable organic-inorganic hybrid glasses, showing potential applications in gas separation.
Nozari, Vahid
core
PARP inhibitors induce a senescence phenotype in non‐small cell lung carcinoma cell lines
FEBS Open Bio, EarlyView.Talazoparib is the most potent inducer of senescence among different PARP1 inhibitors in human NSCLC cells. In the absence of PARP, no senescence phenotype was observed, demonstrating that PARP1 is necessary for the induction of senescence by this inhibitor.
Camille Huart +7 more
wiley +1 more source