Results 131 to 140 of about 4,937 (237)

Research note: Extraction, purification, physicochemical, and biochemical properties of pepsin isolated from geese forestomachs fed under intensive and extensive conditions. [PDF]

Poult Sci
Beyazgul P, Tonbak F, Kirmizikaya Özmen G, Baykalir Y, Gülcihan Şimşek Ü, Arslan A, Deniz AR, Yimaz Ö.   +7 more
europepmc   +1 more source

The role of the type of substrate, particle size, and coagulations analytical method on microbial rennet synthesis by Mucor miehei Cooney & R. Emers., 1964 (Fungi: Zygomycota) via solid-state fermentation [PDF]

, 2015
Bruna Fuga Araújo, Eliézer Lucas Pires Ramos, Jonas Contiero, Gabriela Lícia Santos Ferreira, Guilherme Garcia da Silveira   +4 more
openalex  

Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. [PDF]

Antioxidants (Basel)
Molina-Valero G, Bande-De León C, Hernández-Correas N, Aquilanti L, Abellán A, Tejada L.   +5 more
europepmc   +1 more source

Encapsulation of Acid Whey in Alginate Microspheres for Application in Skin Microbiome-Friendly Topical Formulations: Optimization Through a Design of Experiments Approach. [PDF]

Molecules
Sikora E, Łętocha A, Michalczyk A, Kozik A.   +3 more
europepmc   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Study of changes in unripened soft rennet-curd cheeses caused by the addition of dried nettle leaves: Physicochemical properties, microbial quality, polyphenol content, and sensory characteristics

Agnieszka Pluta-Kubica, Dorota Najgebauer‐Lejko, Paulina Pająk, J. Sobolewska-Zielińska, Łukasz Skoczylas, Ashoka Gamage, Alena Kratochvílová, Richardos Nikolaos Salek, Iwona Duda, Jacek Domagała   +9 more
openalex   +1 more source

Survival of influenza virus H1N1 and murine norovirus in raw milk cheeses. [PDF]

Appl Environ Microbiol
Blondin-Brosseau M, Zhang W, Gravel C, Harlow J, Li X, Nasheri N.   +5 more
europepmc   +1 more source

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking. [PDF]

Foods
Neviani E, Gatti M, Gardini F, Levante A.   +3 more
europepmc   +1 more source

The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships. [PDF]

Food Chem X
Zhao X, Zhang Y, Cui G, Sun Z, Wang C, Wang Q, Zhu H, Chen B, Pang X, Wang Y, Wang X, Xie N, Lv J, Zhang S.   +13 more
europepmc   +1 more source

Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation. [PDF]

Microorganisms
Ziarno M, Zaręba D, Ścibisz I, Kozłowska M.   +3 more
europepmc   +1 more source