Results 61 to 70 of about 24,147 (244)
Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences
Small Structures, Volume 7, Issue 3, March 2026.Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh +9 more
wiley +1 more source
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 +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 +2 more
doaj +1 more source
Use of peas in organic buffalo farming: effects on nutrient digestibility and milk production [PDF]
, 2009 Twenty lactating buffalo cows, organically farmed, were used to examine the effects of including peas in total mixed ration. Two concentrates were formulated to contain, as the main protein sources, either 350 g/kg of soybean cake (CC) or 450 g/kg of ...
DE ROSA, GIUSEPPE +5 more
core +1 more source
Kadar Air, Kadar Lemak dan Tekstur Keju Mozarela dari Susu Kerbau, Susu Sapi dan Kombinasinya [PDF]
, 2016 Penelitian Bertujuan untuk Mengetahui Kadar Lemak Air serta sifat organoleptik keju mozzarella dari susu kerbau dan susu sapi serta kombinasi keduanya.
Sunarya, H. (Hilma)
core
Water Relationships of Whey Permeate Powders
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng +2 more
wiley +1 more source
Three novel science activities relating to the structure of the atom, bioinformatics, and the denaturation of protein [PDF]
, 2013 Plan B Paper. 2013. Master of Science in Education- Physics--University of Wisconsin-River Falls. Physics Department. 30 leaves. Includes bibliographical references (leaf 10).This paper describes three novel activities that were designed to teach ...
Duerst, Robert
core +1 more source
Estimation of the methane emission factor for the Italian Mediterranean buffalo [PDF]
, 2008 In order to contribute to the improvement of the national greenhouse gas emission inventory, this work aimed at estimating a country-specific enteric methane (CH4) emission factor for the Italian Mediterranean buffalo.
CÓNDOR R. D. +4 more
core +1 more source
International Journal of Food Science & Technology, 2021 Summary A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 ° C. Then, the fermented whey (BWF)
C. Luz +5 more
semanticscholar +1 more source
We are what we eat: Cross‐cultural self‐prioritization effects for food stimuli
British Journal of Psychology, Volume 117, Issue 1, Page 177-191, February 2026.Abstract Previous research has shown that the concept of self is malleable and can be associated with various arbitrary stimuli. This study explored whether the self could be linked to images of food representative of one's own or a different culture.
Mario Dalmaso +3 more
wiley +1 more source