Results 231 to 240 of about 17,133 (260)

Microstructure of full-fat mozzarella cheese

2012
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Shah, NP, Friedhuber, A, Bhaskaracharya, RK   +2 more
openaire   +1 more source

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Trends in Food Science and Technology, 2021
Ali Salehabadi, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi   +2 more
exaly  

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Trends in Food Science and Technology, 2021
Lutz Grossmann, David Julian McClements
exaly  

Understanding mozzarella cheese microstructure with Raman confocal imaging

International Dairy Journal, 2023
Stephen E. Holroyd, Elizabeth Nickless
openaire   +1 more source

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Trends in Food Science and Technology, 2021
Stamatia Christaki, Maria Z Tsimidou, Costas Biliaderis   +2 more
exaly  

Mozzarella Cheese

Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola   +2 more
openaire   +2 more sources

Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Trends in Food Science and Technology, 2022
Ali Muhammed Moula Ali, Anderson S. Sant'Ana, Sri Charan Bindu Bavisetty   +2 more
exaly  

Pasta Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese)

2022
D.J. McMahon, P. Sharma, C.J. Oberg
openaire   +1 more source

Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition, 2020
Roya Afshari, Christopher J Pillidge
exaly  

Mozzarella and Scamorza Cheese

2005
openaire   +1 more source