Results 81 to 90 of about 94,908 (322)

Trial of Lime Juice on Mozzarella Cheese Making

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design.
Purwadi Purwadi
doaj  

Large‐scale bidirectional arrayed genetic screens identify OXR1 and EMC4 as modifiers of αSynuclein aggregation

FEBS Open Bio, EarlyView.
Activation of the mitochondrial protein OXR1 increases pSyn129 αSynuclein aggregation by lowering ATP levels and altering mitochondrial membrane potential, particularly in response to MSA‐derived fibrils. In contrast, ablation of the ER protein EMC4 enhances autophagic flux and lysosomal clearance, broadly reducing α‐synuclein aggregates.
Sandesh Neupane, Lea Nikolić, Lorenzo Maraio, Thomas Goiran, Nathan Karpilovsky, Stefano Sellitto, Vangelis Bouris, Jiang‐An Yin, Ronald Melki, Edward A Fon, Adriano Aguzzi, Elena De Cecco   +11 more
wiley   +1 more source

Biochemical and Functional Relationships in Cheese. [PDF]

, 2001
End of Project ReportCheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch.
Auty, Mark, Corcoran, M.O., Fenney, E.P, Fox, P.F., Guinee, Timothy P., Mulholland, E., Mullins, C.   +6 more
core  

Enzymatic and microbial routes to bioplastics: The green chemistry frontier of biopolymers

FEBS Open Bio, EarlyView.
Microbial biosynthesis and engineered enzyme platforms are expanding the design space of polyhydroxyalkanoate bioplastics. By combining fermentation, PHA synthase engineering and cell‐free modular systems, tailored biodegradable polymers can be produced with tunable properties, supporting more sustainable materials and future circular bioeconomy ...
Giovanni Gallo, Emma Piccoli, Luca Bombardi, Martina Aulitto, Salvatore Fusco   +4 more
wiley   +1 more source

The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties [PDF]

, 2014
Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can't be ignored.
Hojjatoleslamy, M. (Mohammad), Shafiei, Z. (Zahra), Shariati, M. A. (Mohammad), Soha, S. (Sahel)   +3 more
core  

Mechanochemical Synthesis and Characterization of Nanostructured ErB4 and NdB4 Rare‐Earth Tetraborides

Advanced Engineering Materials, Volume 27, Issue 6, March 2025.
ErB4 and NdB4 nanostructured powders are produced by mechanochemical synthesis. 5 h mechanical alloying and 4 M HCl acid leaching are used in the production. ErB4 and NdB4 powders exhibit maximum magnetization of 0.4726 emu g−1 accompanied with an antiferromagnetic‐to‐paramagnetic phase transition at about TN = 18 K and 0.132 emu g−1 with a maximum at ...
Burçak Boztemur, Faruk Kaya, Bora Derin, Mustafa Lütfi Öveçoğlu, Ju Li, Duygu Ağaoğulları   +5 more
wiley   +1 more source

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese [PDF]

, 2015
International audienceAbstractHydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability).
Ibáñez, Rodrigo A., McSweeney, Paul L. H., Waldron, David S.   +2 more
core   +2 more sources

Revisiting Stability Criteria in Ball‐Milled High‐Entropy Alloys: Do Hume–Rothery and Thermodynamic Rules Equally Apply?

Advanced Engineering Materials, Volume 27, Issue 6, March 2025.
The stability criteria affecting the formation of high‐entropy alloys, particularly focusing in supersaturated solid solutions produced by mechanical alloying, are analyzed. Criteria based on Hume–Rothery rules are distinguished from those derived from thermodynamic relations. The formers are generally applicable to mechanically alloyed samples.
Javier S. Blázquez, Alejandro F. Manchón‐Gordón, Antonio Vidal‐Crespo, Rafael Caballero‐Flores, Jhon J. Ipus, Clara F. Conde   +5 more
wiley   +1 more source

Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant

Jurnal Ilmu Peternakan dan Veteriner Tropis
Cow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to ...
Choirul Syamsul Rizal, Ludfia Windyasmara   +1 more
doaj   +1 more source

Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources [PDF]

, 2013
Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to
Acharya, Pushpa Prasad, Bhattarai, Rewati Raman   +1 more
core   +1 more source