Results 181 to 190 of about 76,169 (240)
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. [PDF]
FoodsFenga I +4 more
europepmc +1 more source
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International Dairy Journal, 2007
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly +2 more sources
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly +2 more sources
Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese
International Journal of Biological Macromolecules, 2021The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied.
Akram Arianfar +2 more
exaly +2 more sources
Food Chemistry, 2023
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to
Rosalia Zianni +6 more
semanticscholar +1 more source
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Composite Design (CCD) for Response Surface Methodology (RSM) was employed to
Rosalia Zianni +6 more
semanticscholar +1 more source
Packaging technology & science, 2023
Hydroxypropyl methylcellulose (HPM) is a viscous modified natural polymer that is utilised as thickener, emulsifier and reducer of serum cholesterol.
M. Abdin +3 more
semanticscholar +1 more source
Hydroxypropyl methylcellulose (HPM) is a viscous modified natural polymer that is utilised as thickener, emulsifier and reducer of serum cholesterol.
M. Abdin +3 more
semanticscholar +1 more source
Use of Chitosan to Prolong Mozzarella Cheese Shelf Life
Journal of Dairy Science, 2005 This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese.
C Scrocco +2 more
exaly +1 more source
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor
Food biotechnology, 2023The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis.
Felipe Jadán Piedra +3 more
semanticscholar +1 more source
Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.
Food Chemistry, 2022Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the structure and functionality compared to cheese stored at 4 °C and cheese aged at 4 °C for four weeks prior to freezing.
Anita P. Pax +6 more
semanticscholar +1 more source
Food Chemistry, 2022
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese.
A. Mentana +6 more
semanticscholar +1 more source
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese.
A. Mentana +6 more
semanticscholar +1 more source
Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese.
Food Research International, 2022The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely studied, but their impacts, especially as additives in preserving liquids, on the high-moisture mozzarella cheese quality parameters remained underexplored.
Xiaohui Huang +7 more
semanticscholar +1 more source