Results 61 to 70 of about 2,260 (182)

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, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himansu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +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

Case of contamination by Listeria monocytogenes in mozzarella cheese

Italian Journal of Food Safety, 2014
Following a Listeria monocytogenes detection in a mozzarella cheese sampled at a dairy plant in Lazio Region, further investigations have been conducted both by the competent Authority and the food business operatordairy factory (as a part of dairy factory HACCP control).
Sara Greco, Rita Tolli, Teresa Bossù, Eda Maria Flores Rodas, Fabiola Di Giamberardino, Alessandro Di Sirio, Silvia Vita, Veronica De Angelis, Stefano Bilei, Michele Sonnessa, Antonietta Gattuso, Luigi Lanni   +11 more
openaire   +3 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

Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant

Jurnal Ilmu Peternakan dan Veteriner Tropis
Cow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to ...
Choirul Syamsul Rizal, Ludfia Windyasmara   +1 more
doaj   +1 more source

THE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZA

Современная наука и инновации, 2022
This article explores the effect of various cheeses in pizza recipes on the physicochemical and organoleptic characteristics of finished products.
A. V. Borisova, A. V. Barsukova, O. O. Egorova   +2 more
doaj  

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

Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]

Indian Journal of Dairy Science, 2021
Chetan Dharaiya, Atanu Jana, Amit Patel, Dhinal Patel   +3 more
openaire   +1 more source

Mechanical and Viscoelastic Properties of Mozzarella Cheese

Advance Journal of Food Science and Technology, 2018
The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure.
Carlos A. Garcia, Armando Alvis, Guillermo Arrazola   +2 more
openaire   +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