Results 61 to 70 of about 1,409 (171)

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Differential Action of Animal, Vegetable, and Microbial Rennets on Caseins as Revealed by Casein Agar Plate Assay Method

Journal of Dairy Science, 1965
Abstract The action of rennets prepared from animal (cow and buffalo), vegetable, and microbial sources was studied on caseins from cow and buffalo milks, using the casein-agar gel diffusion technique. Both cow and buffalo rennets were observed to form two concentric precipitated zones while diffusing through an agar plate containing 1% whole casein ...
N C, GANGULI, V R, BHALERAO
openaire   +2 more sources

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in Türkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to investigate the effects of three different packaging materials—vacuum packaging (VP); plastic barrels (PBs),
Abdurrahman Çelik, Ali Tekin, Didem Şahingil, Ali Adnan Hayaloğlu   +3 more
wiley   +1 more source

Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Fermentation, 2020
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk.
Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia   +5 more
doaj   +1 more source

Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self‐Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial‐Host Crosstalk

Advanced Science, Volume 13, Issue 21, 13 April 2026.
ABSTRACT The rising incidence of chronic diseases globally has drawn widespread attention to phytochemicals, which exert targeted preventive and alleviating effect by modulating gut microbiota; thus, a potential strategy for precision nutritional interventions is offered.
Shiqi Bai, Siying Cheng, Fengguang Ma, Xiaorong Zhang, Jianan Huang, Zhonghua Liu, Bing Hu   +6 more
wiley   +1 more source

Delving into Enzyme-Encoding Genes in Metagenome Assembled Genomes from Artisanal Dairies Producing Raw Ewe Milk PDO Cheeses

Dairy
Artisanal raw milk cheeses harbour complex microbial communities that drive cheese making and shape sensory quality. Previous work on Idiazabal cheese identified rennet as a major microbial source, although all reservoirs contributed to varying degrees ...
Gorka Santamarina-García, Min Yap, Fiona Crispie, Gustavo Amores, Cathy Lordan, Mailo Virto, Paul D. Cotter   +6 more
doaj   +1 more source

Safety evaluation of the food enzyme mucorpepsin from the non‐genetically modified Rhizomucor miehei strain M19‐21

EFSA Journal
The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain M19‐21 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, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Yi Liu, Silvia Peluso, Andrew Chesson   +23 more
doaj   +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

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