Results 51 to 60 of about 17,133 (260)
We are what we eat: Cross‐cultural self‐prioritization effects for food stimuli
British Journal of Psychology, Volume 117, Issue 1, Page 177-191, February 2026.Abstract Previous research has shown that the concept of self is malleable and can be associated with various arbitrary stimuli. This study explored whether the self could be linked to images of food representative of one's own or a different culture.
Mario Dalmaso +3 more
wiley +1 more source
Genetic Variants of Milk Proteins - Relevance to Milk Composition and Cheese Production. [PDF]
, 1999 End of Project ReportObjectives: (i) to develop rapid screening procedures for the determination of milk protein polymorphism (genetic variants) (ii) to determine the frequency distribution of milk protein genetic variants in a large population of ...
Connolly, J.F. +6 more
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Effects of Ginger Protease on Quality of Mozzarella Cheese [PDF]
, 2021 Basanta Raj Adhikari
openalex +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri +7 more
wiley +1 more source
Microbiological quality of sliced and block mozzarella cheese
Semina: Ciências Agrárias, 2015 The aim of this study was to verify the microbiological quality of mozzarella cheese sold in retail markets of Pelotas, Rio Grande do Sul, Brazil. Forty samples of mozzarella cheese were analyzed, comprising 20 samples of block cheese and 20 of sliced ...
Mariana Fontanetti Marinheiro +4 more
doaj +1 more source
Produção de queijo tipo Mozarela com leite de vaca dos Açores [PDF]
, 2018 Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 30 de maio de 2018, Universidade dos Açores.O queijo mozarela teve sua origem na região de Battipaglia, na Itália. É uma variedade macia e não amadurecida da família pasta-filata.
Toledo, Lisandro Miguel Freitas
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Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]
Indian Journal of Dairy Science, 2021 Chetan Dharaiya +3 more
openaire +1 more source
Cheese | Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese)
, 2011 Low-moisture part-skim (LMPS) Mozzarella is a commodity cheese whose composition, production, and functionality are strongly linked to its use as pizza cheese. Its traditional manufacture follows that of most pasta-filata or stretched cheeses in that after curd formation, and sufficient syneresis and acid development, the curd is heated and ...
McMahon, Donald J., Oberg, C. J.
openaire +2 more sources
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate +4 more
wiley +1 more source
Applied Food Research, 2021 The colour of food is one of the most important selection criteria affecting purchasing decision of a consumer. Conventionally, colour is measured using colorimeters and colour spectrophotometer. In recent times, computer vision technology has emerged as
Prashant Saurabh Minz +1 more
doaj +1 more source