Results 121 to 130 of about 79,173 (203)

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. [PDF]

J Food Sci Technol, 2020
Zappia A, Branca ML, Piscopo A, Poiana M.   +3 more
europepmc   +1 more source

Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds. [PDF]

JDS Commun
Sutariya S, Salunke P.
europepmc   +1 more source

High-Resolution Mass Spectrometry for Detailed Lipid Profile and Chemometric Discrimination of X-Ray Irradiated Mozzarella Cheese. [PDF]

Int J Mol Sci
Campaniello M, Nardelli V, Zianni R, Chiappinelli A, Miedico O, Tomaiuolo M, Mentana A.   +6 more
europepmc   +1 more source

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. [PDF]

Food Sci Nutr
Khan R, Ikram A, Arshad MT, Naveed F, Hossain MS, Maqsood S, Al-Aoh HA, Gnedeka KT.   +7 more
europepmc   +1 more source

Analisis Aspek Finansial dalam Perencanaan Unit Pengolahan Keju Mozzarella: Analysis of Financial Aspects in Planning a Mozzarella Cheese Processing Unit

Mozzarella cheese is semi-matured cheese made from cow or buffalo milk. Mozzarella cheese has a soft, stringy and elastic texture. The aim of this research is to find a mozzarella cheese processing facility design and determine how feasible it is to set ...
Alqowi Yanuarsyah, Aula, Hermanuadi, Didiek   +1 more
core  

Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study. [PDF]

Front Nutr
Lin X, Zhang Q, Wu Q, Huo W, Zhang X, Geng S, Lv Y, Li Y, Wang Y, Dong L, Leng X, Lin Z, Szeto IM, Wang Z.   +13 more
europepmc   +1 more source

Antimicrobial susceptibility patterns of infective <i>Streptococci</i> recovered from local and imported mozzarella cheese from different markets in Baghdad. [PDF]

Open Vet J
Mounam MAWA, Razook BRF, Madi EH.
europepmc   +1 more source

Integrated Gel Electrophoresis and Mass Spectrometry Approach for Detecting and Quantifying Extraneous Milk in Protected Designation of Origin Buffalo Mozzarella Cheese. [PDF]

Foods
De Pascale S, Garro G, Pellicano SI, Scaloni A, Carpino S, Caira S, Addeo F.   +6 more
europepmc   +1 more source