Results 101 to 110 of about 4,937 (237)

Assessment of Food Ingredient Functionality using Laser Microscopy [PDF]

, 1998
End of Project ReportThe objectives of this project were, to establish a confocal microscopy facility at Moorepark, to develop suitable methodology for the examination of food products and ingredients, to apply confocal microscopy techniques to food ...
Auty, Mark, Keogh, M.K.
core  

Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms [PDF]

, 2016
Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production.
Cardamone, C, Cruciata, Margherita, DI GERLANDO, Rosalia, GAGLIO, Raimondo, Mancuso, I, MOSCHETTI, Giancarlo, PORTOLANO, Baldassare, SARDINA, Maria Teresa, Scatassa, ML, SETTANNI, Luca   +9 more
core   +1 more source

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain LP‐N836

EFSA Journal
The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain LP‐N836 by Meito Sangyo Co., Ltd. The native enzyme can be chemically modified to produce a more thermolabile form.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson   +26 more
doaj   +1 more source

Options for smallholder milk processing in sub-Saharan Africa [PDF]

, 2011
Describes the major constituents of cow's milk and their exploitation in milk processing. Discusses the technologies needed for small-scale manufacture of such dairy products as fermented milks, milk-fat products and soft or pickled cheeses; and the ...
O'Mahony, F., Peters, Kurt J.
core  

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain FRO

EFSA Journal
The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain FRO by DSM Food Specialties B.V. The enzyme can be chemically modified to produce a thermolabile form.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Kyriaki Apergy, Magdalena Andryszkiewicz, Ana Criado, Yi Liu, Laura Sanmartin, Andrew Chesson   +24 more
doaj   +1 more source

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods, 2019
The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their
Rosanna Tofalo, Giorgia Perpetuini, Noemi Battistelli, Alessia Pepe, Andrea Ianni, Giuseppe Martino, Giovanna Suzzi   +6 more
doaj   +1 more source

Current status of herbal and their future perspectives [PDF]

, 2007
Traditional medicine is the synthesis of therapeutic experience of generations of practicing physicians of indigenous systems of medicine. Throughout the history of mankind, many infectious diseases have been treated with herbals.
Ponnampalam Gopalakrishnakone, Ramar Perumal R. Samy   +1 more
core   +1 more source

Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion

Scientific Papers Animal Science and Biotechnologies, 2023
The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbiotics
Anca Dumuţa, Zorica Voşgan, Marian Jelea, Flavia Pop, Thomas Dippong, Lucia Mihalescu, Cristina Mihali   +6 more
doaj  

Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)

Mljekarstvo, 2015
In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese ...
Mehmet Çelebi , Bedia Şimşek
doaj   +1 more source

Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

LWT - Food Science and Technology, 2016
Abstract Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White cheese. Effect of different blends of these coagulants on microstructure and rheological properties of Iranian UF White ...
M. Soltani, O.S. Boran, A.A. Hayaloglu
openaire   +1 more source