Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
Czech Journal of Food Sciences, 2014 We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20°C during seven weeks.
Michaela KRÁLOVÁ +5 more
doaj +1 more source
Empirical Analysis of Potential Oligopsony Power and Production Technology in the Ukrainian Milk Processing Industry under Conditions of Economic Transition [PDF]
The objective of this study is to provide an empirical analysis of potential market power of the Ukrainian milk processing industry in the market for raw milk.
Glauben, Thomas +2 more
core +1 more source
Effects of ohmic heating technology in chemical properties of foods [PDF]
, 2006 In this work some food products where characterised chemically before and after ohmic and conventional heating treatments, comparing both processes. In each food type (cloudberry jam, goat milk) pH was measured and parameters such as total and volatile
Pereira, Marta Duarte +3 more
core
Investigation of Functional-technological Properties of Soya Protein [PDF]
, 2018 There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of ...
Kochubei-Lytvynenko, O. (Oksana) +3 more
core +2 more sources
Sustainable Catalyst‐Free PLG Networks: Recyclability, Biodegradability, and Functional Performance
Advanced Functional Materials, EarlyView.A catalyst‐additive free covalent adaptable network is developed from star‐shaped poly(lactide‐co‐glycolide) cross‐linked with pyromellitic dianhydride, enabling internal carboxylic acid‐driven transesterification. The resulting biodegradable network exhibits mechanical robustness (Young's modulus ≈1.6 GPa), complete recyclability, rapid biodegradation
Lars Schwarzer +2 more
wiley +1 more source
Importance of Enterococcus spp. for Forming a Biofilm
Czech Journal of Food Sciences, 2009 The aim of this study was to monitore the capability of Enterococcus fecalis and Enterococcus fecium to form biofilms. Enterococci isolates originated from individual milk, bulk milk samples and environmental swabs obtained at farm level, dairy plant ...
L. Necidová +5 more
doaj +1 more source
Advanced Functional Materials, EarlyView.A 3D anisotropic hydrogel derived from heart extracellular matrix guides cytoskeletal alignment and nuclear remodeling in reprogrammed cardiomyocyte‐like cells. This study reveals how matrix alignment modulates nuclear envelope dynamics and chromatin state, triggering transcriptional and functional maturation.
Seung Ju Seo +7 more
wiley +1 more source
Evaluation of the hygienic performance of laser treated austenitic stainless steel intended for direct contact with food products [PDF]
BIO Web of ConferencesThe austenitic stainless steel 1.4401 (316) is one of the most widely used non-magnetic corrosion resistant alloy in the food processing industry. Its primary components are chromium, nickel and molybdenum.
Gospodinov Delyan, Hristov Hristo
doaj +1 more source
Penerapan Gilas (Teknologi Pengolahan Susu) Kambing di Desa Gunung Batin Udik Kecamatan Terusan Nunyai Kabupaten Lampung Tengah Propinsi Lampung [PDF]
, 2013 So far, we know the different types of milk usually consumed some of them milk cows, goats and horses. But most of us only consume cow's milk because it tastes sweet and a good source of vitamins and minerals contained in it are very high. But cow's milk
Hidayah, T. (Taufik) +4 more
core
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 more sources