Results 51 to 60 of about 964 (174)

Cellulose‐Based Packaging From Agricultural Residues: Extraction Technologies, Functional Performance, Emerging Applications and Future Prospects

Packaging Technology and Science, Volume 39, Issue 6, Page 811-828, June 2026.
Cellulose sourced from agricultural biowaste is emerging as a sustainable raw material for eco‐friendly packaging films. Green extraction techniques, advanced manufacturing, and life‐cycle and techno‐economic assessments support the development of biodegradable, active, and smart packaging within the circular bioeconomy.
Sandeep Paudel, Sumi Regmi, Srinivas Janaswamy   +2 more
wiley   +1 more source

Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk

Revista do Instituto de Latícinios Cândido Tostes, 2017
The sheep’s milk has high contents of fat, protein and minerals in relation to the cow’s milk and is suitable for the production of cheeses, as the Minas fresh.
Dalana Cecília Hanauer, Elisandra Rigo, Lucíola Bagatini, Juliana Steffens, Darlene Cavalheiro   +4 more
doaj   +1 more source

Age Influences the Bacterial Composition of Samples From Buffaloes in the Marajó Archipelago, Pará, Brazilian Amazon

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
Milk microbiomes showed similar composition in young and adult buffaloes. Despite distinct microbial profiles among matrices, shared bacterial families indicate microbial interaction between milk, faeces, calf spittle and soil. ABSTRACT Buffalo milk stands out for its nutritional qualities and is mainly produced in Brazil in the Amazon region ...
Allana Lais Alves Lima, Savio Souza Costa, Rosiane do Socorro dos Reis, Damazio Campos de Souza, Guilherme Costa Baião, Rennan Garcias Moreira, Herve Louis Ghislain Rogez, Diego Assis das Graças, Rinaldo Batista Viana, Joana Montezano Marques   +9 more
wiley   +1 more source

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley   +1 more source

FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES SEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO

Pesquisa Agropecuária Tropical, 2009
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Lívia Beatriz Almeida Fontes, Ana Clarissa dos Santos Pires, Vanessa Aglaê Martins Teodoro, José Manoel Martins, Célia Lúcia de Luces Fortes Ferreira, Maximiliano Soares Pinto, Paula Isabelita Reis Vargas   +6 more
doaj   +1 more source

Occurrence of mycotoxins in milk and dairy products in Brazil: A review of recent data, regulatory aspects, preventive and decontamination strategies

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah, Usama Nasir, Amanda Cristina Dias de Oliveira, Lucas Gabriel Dionisio Freire, Rogério D'Antonio Pires, Karina Nascimento Pereira, Carlos Humberto Corassin, Sher Ali, Carlos Augusto Fernandes de Oliveira   +8 more
wiley   +1 more source

Major defects in artisanal Minas cheese: a review

Revista do Instituto de Latícinios Cândido Tostes, 2018
The consumer’s preference for artisanal raw milk cheeses has been growing steadily, because of its taste intensity and variation compared to pasteurized cheese. The development of flavor and aroma in raw milk cheese is governed mainly by diversified endogenous microbiota and naturals milk enzymes.
Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto   +5 more
openaire   +1 more source

Tailoring casein functionality through thermal and nonthermal processing: From molecular changes to technological applications

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Jhonathan Valente Ferreira Gusmão, Gustavo Lucas Silva Campos, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Prebiotics in Brazilian dairy foods: Physicochemical, technological and sensory effects

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Prebiotic incorporation in traditional Brazilian dairy foods modulates physicochemical, technological and sensory properties in a matrix‐dependent manner. Fat content, processing conditions and prebiotic characteristics govern texture, stability and sensory balance, highlighting prebiotics as multifunctional ingredients beyond health positioning ...
Gabriela Secato Rodriguero, Tatiana Colombo Pimentel   +1 more
wiley   +1 more source

Quality of Minas fresh cheese made with milk from F1 Holstein/Zebu cows fed diets with different sources of nitrogen compounds

Arquivos do Instituto Biológico, 2017
: This study aimed to evaluate yield, fatty acid profile, physical, chemical and sensory composition of Minas fresh cheese made with milk from cows fed diets containing different sources of nitrogen compounds (soybean meal, urea, sunflower meal and ...
Ana Cássia Rodrigues de Aguiar, Vicente Ribeiro Rocha Júnior, Luciana Albuquerque Caldeira, José Reinaldo Mendes Ruas, Silvio Humberto Cardoso de Almeida Filho, Flávio Pinto Monção, Marco Túlio Parrela de Melo, Paulo Roberto Silveira Pimentel   +7 more
doaj   +1 more source