Results 111 to 120 of about 17,133 (260)

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source

THE IMPACT OF BIG-BOX STORES ON RETAIL FOOD PRICES AND THE CONSUMER PRICE INDEX [PDF]

Over the past 10 years, the growth of nontraditional retail food outlets has transformed the food market landscape, increasing the variety of shopping and food options available to consumers, as well as price variation in retail food markets. This report
Leibtag, Ephraim S.
core   +1 more source

Rheology and processing of mozzarella cheese

, 2008
Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature.
openaire   +1 more source

IDENTIFYING THE EFFECTS OF GENERIC ADVERTISING ON THE HOUSEHOLD DEMAND FOR FLUID MILK AND CHEESE: A TWO-STEP PANEL DATA APPROACH [PDF]

A two-step model with sample selection is applied to panel data of U.S. households to estimate at-home demand for fluid milk and cheese, incorporating advertising expenditures.
Chung, Chanjin, Dong, Diansheng, Gould, Brian W., Kaiser, Harry M., Schmit, Todd M.   +4 more
core   +1 more source

Topological Data Analysis of Task-Based fMRI Data from Experiments on Schizophrenia

, 2020
We use methods from computational algebraic topology to study functional brain networks, in which nodes represent brain regions and weighted edges encode the similarity of fMRI time series from each region.
Emerson, Tegan, Harrington, Heather A., Nahkuri, Satu, Porter, Mason A., Stolz, Bernadette J.   +4 more
core  

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect. [PDF]

J Adv Vet Anim Res, 2023
Abdel-Salam AB, Saad M, Ahmed RF, Soliman NSM.   +3 more
europepmc   +1 more source

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. [PDF]

Food Sci Nutr, 2023
Hammam ARA, Metzger LE.
europepmc   +1 more source

Biochemical and Functional Relationships in Cheese. [PDF]

, 2001
End of Project ReportCheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch.
Auty, Mark, Corcoran, M.O., Fenney, E.P, Fox, P.F., Guinee, Timothy P., Mulholland, E., Mullins, C.   +6 more
core  

Mozzarella cheese production, quality and authentication

, 2018
Pòster
Cantero Díaz, Carla, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source

Milk and Byproducts Exports, Is It a Solution for Producers or a Problem for Consumers? [PDF]

International Relations/Trade,
da Paz, Erica, Ponchio, Leandro Augusto, Spolador, Humberto Francisco Silva   +2 more
core   +1 more source