Results 41 to 50 of about 2,260 (182)

An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

Sensors, 2012
An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32
Maria Teresa S. R. Gomes, João A. B. P. Oliveira, Vânia F. Pais   +2 more
doaj   +1 more source

Kajian Keju Mozzarella Analog yang Disubstitusi dengan Pati Termodifikasi

Agritech, 2022
Keju mozzarella analog (KMA) merupakan keju mozzarella imitasi yang telah menjadi perhatian beberapa tahun terakhir. Namun, keju mozzarella analog memiliki umur simpan yang pendek karena tekstur dan regangannya tidak stabil pada suhu tinggi.
Gusnilawati Gusnilawati, Nur Wulandari, Eko Hari Purnomo   +2 more
doaj   +1 more source

Production and Multi‐Criteria Evaluation of Healthy White Cheese Snacks Using Microwave‐Vacuum Drying

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Microwave‐assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low‐fat, low‐salt, crunchy cheese snack using MVD. Low‐fat, low‐salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 ...
Vasıf Kubilay Ayrancı, Mondher Mzoughi, Pelin Salum, Tuba Eda Arpa Zemzemoğlu, Zafer Erbay   +4 more
wiley   +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

Eating Experiences of Patients With Cancer in the Hospital – A Qualitative Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Background and Aims Enjoying food is related to the taste, smell and texture of food, ambience during meals, presentation of the meals, and freedom to choose meals. A decrease in food enjoyment can lead to decreased food intake, undesired weight loss, and reduced quality of life. Cancer and cancer treatment can induce symptoms that affect food
Jip M. van Elst, Kris Beukers, Sandra Beijer, Maryska Janssen‐Heijnen, Anna K. L. Reyners, Harriët Jager‐Wittenaar, Jacco J. de Haan   +6 more
wiley   +1 more source

Nonenzymatic Browning of Mozzarella Cheese

Journal of Dairy Science, 1985
Abstract Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal − ) and galactose fermenting (Gal + ) strains and Lactobacillus helveticus (Gal + ) and L. bulgaricus (Gal − ). Galactose was found in all Mozzarella cheese regardless of the culture used.
Mark E. Johnson, N.F. Olson
openaire   +1 more source

Unpacking the Impact of Nutri‐Score on Consumer Choices in Italy: Evidence From a Menu Planning Experiment

Food Frontiers, Volume 7, Issue 3, May 2026.
Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto, Leonardo Cei, Archana Singh, Samuele Trestini   +3 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

From block to shred: Understanding the factors influencing shreddability of mozzarella cheese

Journal of Dairy Science
: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, Praveen Upreti, Prafulla Salunke, J.K. Amamcharla   +5 more
doaj   +1 more source

Evaluation of quality of mozzarella cheese

Bangladesh Veterinarian, 1970
The physical and chemical qualities of mozzarella cheese prepared from cow andbuffalo milk were evaluated by a panel of judges (flavour and taste, body and texture,finish and colour) and by chemical tests (acidity, pH, fat, protein, lactose and ash).
MA Wadud, MA Habib, MA Haque, MA Mijan
openaire   +2 more sources