Results 81 to 90 of about 1,447 (166)

Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese. [PDF]

Foods
Álvarez M, Andrade MJ, Gómez F, Rodríguez A.   +3 more
europepmc   +1 more source

Erratum to : Microbial Rennet

Kagaku To Seibutsu, 1965
openaire   +2 more sources

Camel Milk Shelf Life Optimization: Physicochemical Deterioration, Bioactive Preservation, and Non-Thermal Technologies: A Narrative Review. [PDF]

Foods
Elsahoryi NA, Alhaj OA, Jahrami H.
europepmc   +1 more source

Microbiota and Cheese Quality. [PDF]

Foods
Centeno JA, Carballo J.
europepmc   +1 more source

Dietary Inclusion of Stabilized Partially Destoned Olive Cake in Grazing Dairy Ewes Preserves Cheese Quality While Modulating the Sensory Profile of Pecorino Siciliano PDO Cheese. [PDF]

Foods
Hassan MU, Gannuscio R, Maniaci G, Busetta G, Alabiso M, Franciosi E, Settanni L, Gaglio R, Todaro M.   +8 more
europepmc   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

Small family cheesemaking in Mexico: Microbial quality and good manufacturing practices. [PDF]

JDS Commun
Ibarra-Sánchez LA, Olvera-Aguilar AL, Caltzontzin-Fernández KK, Cabrera-Luna JA.   +3 more
europepmc   +1 more source

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

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