Results 61 to 70 of about 4,937 (237)
Evaluation of different sources of carbon and nitrogen in the production of rennet from Mucor miehei
Revista Facultad de Ingeniería Universidad de Antioquia, 2013 The kinetics of biomass production and rennet from fungi Mucor miehei using culture media with alternative substrates as a source of carbon and nitrogen was studied in order to improve the enzymatic activity.
Claudia Sánchez +2 more
doaj +1 more source
Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1994 The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
core
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus Plantarum and Lactobacillus Rhamnosus [PDF]
, 2016 The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage.
Palupi, N. S. (Nurheni) +2 more
core +3 more sources
Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study developed and optimized chickpea‐based cheese using pineapple (Ananas comosus) extract as a natural coagulant. The optimized formulation improved yield, texture, protein content, mineral composition, and sensory acceptability compared to control cheese.
Lamrot Damene Alemayehu +2 more
wiley +1 more source
African and Mediterranean Agricultural Journal - Al Awamia, 2022 Natural plant extracts are sustainable alternatives to chemical food additives with less side effects. Wild and cultivated artichoke bracts (cynara cardunculus L.) were evaluated for their bioactive content and scavenging activity on two stages (bracts ...
A. Benali +5 more
doaj +1 more source
International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.Mixed sward pasture systems are being investigated due to their potential to improve bio diversity and sustainability metrics; our study provides a due diligence on the impact of pastures containing perennial ryegrass, white clover and plantain species on the composition and functionality of milk.
Nisha J Suthar +10 more
wiley +1 more source
DairyPlant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers.
Federica Litrenta +9 more
doaj +1 more source
Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]
, 2009 High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles +2 more
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Plant Biotechnology Journal, Volume 24, Issue 1, Page 256-272, January 2026.ABSTRACT Plant systems have gained increased attention as an alternative platform for producing heterologous proteins, particularly for industrially relevant proteins. The Cynara cardunculus L. flower extract is traditionally used in cheese production across Mediterranean countries due to its milk‐clotting properties.
Saraladevi Muthusamy +8 more
wiley +1 more source