Results 191 to 200 of about 24,147 (244)

Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli. [PDF]

Food Sci Nutr
Erol S, Ürkek B.
europepmc   +1 more source

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese. [PDF]

Pharmaceutics
D'Amico V, Cavaliere M, Ivone M, Lacassia C, Celano G, Vacca M, la Forgia FM, Fontana S, De Angelis M, Denora N, Lopedota AA.   +10 more
europepmc   +1 more source

Assessment of Food Masticatory Capability with Clear Aligners. [PDF]

Dent J (Basel)
Levrini L, Giannotta N, Mastrapasqua RF, Farronato D, Maurino V, Deppieri A, Tasquier F, Saran S.   +7 more
europepmc   +1 more source

Methane Emission of Italian Mediterranean Buffaloes Measured Using a Laser Detector During a Lactation Cycle. [PDF]

Animals (Basel)
Meo Zilio D, Iacurto M, Cenci F, Steri R.   +3 more
europepmc   +1 more source

The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]

Br J Nutr
Domić J, van Loon LJC, Siebelink E, Borgonjen-van den Berg KJ, de Groot LCPGM, Grootswagers P.   +5 more
europepmc   +1 more source

Kaasmakers keuren mozzarella

, 2009
openaire   +1 more source

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Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese.

Food Chemistry, 2023
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to
Rosalia Zianni, A. Mentana, Michele Tomaiuolo, M. Campaniello, M. Iammarino, D. Centonze, C. Palermo   +6 more
semanticscholar   +1 more source

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

International Journal of Dairy Technology, 2023
To explore the effect of plant protein hydrolysate (PPHS, soy and pea protein hydrolysate) on the characteristics of low‐fat Mozzarella cheeses (LFCs), samples incorporating PPHS were prepared and analysed for pizza bake performance, texture, meltability,
Deju Zhang, Xiaoling Ling, Kai Jiang, Xiaorui Zhao, Yiming Gan   +4 more
semanticscholar   +1 more source

Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese

Packaging technology & science, 2023
Hydroxypropyl methylcellulose (HPM) is a viscous modified natural polymer that is utilised as thickener, emulsifier and reducer of serum cholesterol.
M. Abdin, Mohamed Ahmed Naeem, Ahmed Elmahdy, Mostafa Ali   +3 more
semanticscholar   +1 more source

Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor

Food biotechnology, 2023
The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis.
Felipe Jadán Piedra, C. Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado   +3 more
semanticscholar   +1 more source