Results 131 to 140 of about 2,260 (182)

Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry. [PDF]

Front Rehabil Sci
Cino A, Shashikumar UA, Troxell K, Seeley MA, Seshadri DR.   +4 more
europepmc   +1 more source

Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study. [PDF]

Front Nutr
Lin X, Zhang Q, Wu Q, Huo W, Zhang X, Geng S, Lv Y, Li Y, Wang Y, Dong L, Leng X, Lin Z, Szeto IM, Wang Z.   +13 more
europepmc   +1 more source

Health and Environmental Impacts of Major Foods Consumed in Regional Food Systems of Brazil. [PDF]

Int J Environ Res Public Health
Leite MJS, de Almeida Moura L, De Carli E, Marchioni DML, Jolliet O, Verly E, Carvalho AM.   +6 more
europepmc   +1 more source

Process standardization and characterization of Pizza cheeses prepared employing 'dual acidification' method. [PDF]

J Food Sci Technol
Rajani B, Jana AH, Bihola A, Parmar SC, Shaikh A.   +4 more
europepmc   +1 more source

Kaasmakers keuren mozzarella

, 2009
openaire   +1 more source

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Rheology of mozzarella cheese

International Dairy Journal, 2007
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly   +2 more sources

THE PASTEURIZATION OF MOZZARELLA CHEESE*

Journal of Milk and Food Technology, 1954
This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.
A. E. Abrahamson, Edwin Ludewig, Paul Corash   +2 more
openaire   +1 more source

MODIFIKASI RENDANG BAKSO MOZZARELLA MODIFICATION MEATBALL RENDANG MOZZARELLA [PDF]

, 2022
Tugas akhir ini bertujuan untuk mendapatkan formula terbaik modifikasi rendang bakso mozzarella. Metode yang digunakan dalam ujicoba ini adalah metode eksperimen. Uji coba dilakukan di Laboran Pengolahan Makanan, Program Studi, Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta.
openaire  

Membrane filtration of Mozzarella whey

Desalination, 2004
Abstract Whey is a by-product of cheese production which is used mainly as animal feed or released into the wastewater treatment process, although it is rich in valuable components. Recent developments in membrane filtration have provided exciting new opportunities for large-scale protein and lactose fractionation.
Attila Rektor, Gyula Vatai
openaire   +1 more source

Rheology of Reduced-Fat Mozzarella Cheese

1995
Reduction of dietary fat by Americans has led to the introduction of various low-fat dairy products. Consumption of Mozzarella cheese in the U.S. has reached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “light” Mozzarella containing
M H, Tunick, J J, Shieh
openaire   +2 more sources