Results 51 to 60 of about 21,529 (203)

Valores econômicos para as características de produção de leite de búfalas no Estado de São Paulo Economic values for milk production traits of dairy buffaloes in São Paulo State

Revista Brasileira de Zootecnia, 2007
Este estudo foi realizado com o objetivo de calcular valores econômicos para as produções de leite (PL), gordura (PG) e proteína (PP) em um sistema de produção de bubalinos leiteiros do estado de São Paulo.
Leonardo de Oliveira Seno, Vera Lúcia Cardoso, Humberto Tonhati   +2 more
doaj   +1 more source

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria
D.C. Raimundo, R.G. Travaglini, G.O. Souza, K.R. Starikoff, S.A. Sanches, O.B. Souza, S.C. Balian, E.O. Telles   +7 more
doaj   +1 more source

Tracking diarrheagenic Escherichia coli throughout mozzarella cheese production: Identification of critical control points and sanitation gaps

Journal of Dairy Science
: Escherichia coli in food indicates fecal contamination, and certain strains may compromise food safety, such as diarrheagenic strains (DEC). This study aimed to track the presence of DEC throughout mozzarella production and identify postpasteurization ...
José C. Ribeiro-Júnior, Marco A.C. Batista, Karla T.F. da Silva, Kariny O. da Silva, Ana P.N. Correia, Fernando L. Nunes, Jeycy K.S. Mendonça, Luciana B.S.B. da Costa, Amauri A. Alfieri   +8 more
doaj   +1 more source

MozzaVID: Mozzarella Volumetric Image Dataset

CoRR
Influenced by the complexity of volumetric imaging, there is a shortage of established datasets useful for benchmarking volumetric deep-learning models. As a consequence, new and existing models are not easily comparable, limiting the development of architectures optimized specifically for volumetric data.
Pawel Tomasz Pieta, Peter Winkel Rasmussen, Anders Bjorholm Dahl, Jeppe Revall Frisvad, Siavash Arjomand Bigdeli, Carsten Gundlach, Anders Nymark Christensen   +6 more
openaire   +2 more sources

Fate of Aflatoxin M1 in Parmesan and Mozzarella Cheese

Journal of Food Protection, 1982
Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. These cheeses were analyzed for aflatoxin M1 content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks.
Robert E, Brackett, Elmer H, Marth
openaire   +2 more sources

The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Food Chemistry Advances
The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on
Vaez Nemati, Jonas T. Guimarães
doaj   +1 more source

Nutrient Estimation from 24-Hour Food Recalls Using Machine Learning and Database Mapping: A Case Study with Lactose. [PDF]

, 2019
The Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) is a free dietary recall system that outputs fewer nutrients than the Nutrition Data System for Research (NDSR).
Bouzid, Yasmine Y, Burnett, Dustin J, Chin, Elizabeth L, Kan, Annie, Lemay, Danielle G, Simmons, Gabriel, Tagkopoulos, Ilias   +6 more
core   +2 more sources

Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese

Journal of Dairy Science, 1992
A high concentration of total and fecal coliforms (5 x 10(8) and 3 x 10(7) cfu/g, respectively) was observed in samples representative of two production lots of Mozzarella cheese from a local dairy. Contamination was manifested by the swelling of plastic pouches and the formation of gas holes in Mozzarella cheese.
S, Massa, F, Gardini, M, Sinigaglia, M E, Guerzoni   +3 more
openaire   +2 more sources

Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Applied Biological Chemistry
Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids.
Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid   +4 more
doaj   +1 more source

Consumer health protection and Information and Communication Technology [PDF]

The environmental emergencies, the alimentary crisis, the increase of chronic illnesses, pushes the consumers to seek informative channels often also "virtual" as a reassurance for their own health, for the salubriousness of food and above all as a ...
Misso, Rosa
core   +1 more source