Results 61 to 70 of about 76,169 (240)
Propriedades de queijo tipo minas frescal probiótico do leite de búfala (Bubalus bubalis) e o seu emprego como matriz protetora de Bifidobacterium BB-12 [PDF]
, 2014 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Este trabalho visou elucidar o efeito da adição de Bifidobacterium BB-12 em um queijo tipo Minas ...
Verruck, Silvani
core
Developing nutritional and antioxidant properties of mozzarella cheese by adding fermented spinach powder (Spinacia oleracea L.) [PDF]
Brazilian Journal of Food TechnologySpinach powder is a rich source of natural minerals and antioxidants, but it has anti-nutritional factors (ANFs). This study aimed to investigate the effect of fermenting spinach on reducing its antinutrients for improved application in mozzarella cheese.
Alzahraa Mohamed Ibrahem Darwish
doaj +1 more source
Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The aim of this study was the production of mozzarella cheese flavored with thymus vulgaris essence and the examination of the inhibitory effect of thisessence against mold, yeasts, E.coli and coliforms, some proteolitic and lipolytic reaction and shelf ...
Sahar Roshani +2 more
doaj +1 more source
Packaging Technology and Science, EarlyView.This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye +4 more
wiley +1 more source
, 2010 Resursă electronicăIn this article we will discover the preparation stage of mozzarella cheese and about its benefits on our ...
ZAHARIA, Mircea
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The impact of freezing on the quality of mozzarella cheese
, 2023 Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.Scopul lucrării este analiza impactului congelării asupra calității brânzei mozzarella în vederea stabilirii parametrilor optimali ai procesului de condiționare prin congelare.
GĂLBINEANU, Daniela
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Pseudomonads have caused spoiled mozzarella cheese [PDF]
, 2011 In June 2010 consumer complaints in Italy were reported concerning mozzarella cheese which was discoloured after opening. According to Italian authorities, the discolouration was caused by the bacteria Pseudomonas (P.) tolaasii and P.
German Federal Institute for Risk Assessment
core +1 more source
Mechanical and Viscoelastic Properties of Mozzarella Cheese
Advance Journal of Food Science and Technology, 2018 The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure.
Carlos A. Garcia +2 more
openaire +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
, 2021 The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis.
S. Tripathi, Sunita Mishra
semanticscholar +1 more source