Results 71 to 80 of about 590,057 (191)

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk

Foods
This study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 °C, 20 s)
Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska   +3 more
doaj   +1 more source

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Foods, 2019
Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory ...
Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D’Alessandro   +4 more
doaj   +1 more source

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

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

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

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

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

Microbial volatile fingerprints: potential use for soil/water diagnostics and correlation with traditional microbial parameters [PDF]

, 2007
This project used an electronic nose (E-nose) system composed of an array of 14 nonspecific conducting polymer sensors for soil and water diagnostics, based on qualitative microbial volatile production patterns. It tested the feasibility of using soil
Bastos, Ana Catarina
core   +3 more sources

Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei).

, 1996
Effects of substitution of cows' milk with different levels of soymilk on microbiological quality of Cheddar cheese made using either calf or microbial rennets (Modilase from Mucor miehei) were studied. Cheeses were prepared with either cows' milk, using
Meenakshi, Singh, Verma, N. S.
core   +1 more source