Results 71 to 80 of about 972 (284)
An Investigation of the Rework Defect in Process Cheese [PDF]
, 1981 The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy ...
Baca, Patricia Ramirez
core +1 more source
THE USE OF TG IN MANUFACTURING FULL FAT MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2007 A method was devised to use transglutamines enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes were used. Firest Rennet was mixed with milk at 5oC for 30 min followed by the TG at 5o C and was left for this before using the ...
Enas Gazar, Hoda Elzeny, M. Metwally
doaj +1 more source
FEBS Open Bio, EarlyView.Miniaturized flow chip platform enabling continuous perfusion and longitudinal multiphoton 3D imaging of vascular smooth muscle cell constructs under physiological flow. Brightfield imaging guides region selection, while CellTracker Green and mRuby‐labeled fetuin‐A visualize cells and mineral deposition, respectively. Magnesium supplementation markedly
Vytautas Kučikas +6 more
wiley +1 more source
Meltable high temperature Tb-R-Ba-Cu-O superconductor [PDF]
, 1992 A high temperature superconductor is provided having meltability. The superconductor has a preferred composition of Tb-R-Ba-Cu-O wherein R is chosen from the group of rare earth metals excluding: Praseodymium; Cerium; and ...
Sheng, Zhengzhi, Hermann, Allen M.
core +3 more sources
Journal of Dairy Science: The consumption of cheese is rapidly increasing, driven by its diverse nutritional and functional benefits. Consumers are shifting toward functional, minimally processed cheese products, enjoyed both on their own and as ingredients in various foods. As
Adam Cogan +2 more
doaj +1 more source
Water mobility and thermal properties of smoked soft cheese
Mljekarstvo, 2017 The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions
Hanna Maria Baranowska +4 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 +1 more
doaj +1 more source
Chemical and Pharmaceutical Bulletin, 1998 A new coating method for use in preparing controlled-release beads was developed by modifying the tumbling melt granulation technique. The dissolution rate of the drug from the beads was controlled by coating the mixture of meltable and non-meltable materials by heating in a centrifugal fluidizing granulator without using any solvent.
MAEJIMA, Toru +3 more
openaire +3 more sources
Adenosine triphosphate as a modulator of protein interactions and stability
FEBS Open Bio, EarlyView.ATP is best known as the cell's energy currency, but it also shapes how proteins fold, interact, aggregate and form biomolecular condensates. This review explains the emerging physical principles behind these effects, including weak binding to charged protein regions, magnesium‐dependent behaviour and concentration‐dependent control of protein ...
Shuyuan Tan, Robin Curtis
wiley +1 more source
FEBS Open Bio, EarlyView.A rapid visual test combines DNA amplification, CRISPR–based target verification, and a lateral flow strip to detect Streptococcus suis. The assay gives results in about 45 min, reduces false‐positive interpretation, and does not require fluorescence equipment.
Liu‐xin Li +7 more
wiley +1 more source