Results 151 to 160 of about 64,580 (291)

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

Пищевые системы
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk.
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov   +3 more
doaj   +1 more source

High taurine supplementation in plant protein-based diets improves growth and organoleptic characteristics of European seabass (Dicentrarchus labrax). [PDF]

Sci Rep, 2020
Kotzamanis Y, Tsironi T, Brezas A, Grigorakis K, Ilia V, Vatsos I, Romano N, van Eys J, Kumar V.   +8 more
europepmc   +1 more source

ANALISIS PENERAPAN GREEN ACCOUNTING PADA WISATA BEDENGAN KABUPATEN MALANG [PDF]

Bedengan Tourism in Malang Regency is one of the tourist destinations with the potential for sustainable development. However, in its development, environmental aspects need to be considered to ensure its sustainability.
Karima, Mataul
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Combined Effect of Nisin and Ohmic Heating on Bacillus cereus Inactivation and Quality Preservation in Apple Juice

Journal of Food Safety, Volume 46, Issue 2, April 2026.
Apple juice was prepared and treated using Lactococcus lactis fermentation combined with nisin‐assisted ohmic heating (60 V, 30 s). The combined treatment achieved complete inactivation of Bacillus cereus. This approach preserves juice quality while providing an energy‐efficient and sustainable processing method. ABSTRACT There is increasing demand for
Margaret Thiga, Helen Onyeaka, Taghi Miri   +2 more
wiley   +1 more source

Rural Ghanaian households are more likely to use alternative unimproved water sources when water from boreholes has undesirable organoleptic characteristics. [PDF]

Int J Hyg Environ Health, 2020
Kulinkina AV, Sodipo MO, Schultes OL, Osei BG, Agyapong EA, Egorov AI, Naumova EN, Kosinski KC.   +7 more
europepmc   +1 more source

Determination Methods of Food Fibers Characteristics in Milk Mixtures with the Modified Fat Composition [PDF]

, 2019
The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered.
Grek, O. (Olena), Ochkolyas, О. (Оlena), Ovsiienko, K. (Kіra), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla)   +5 more
core  

Randomised, Double‐Blinded, Placebo‐Controlled Challenge Test With Single Food Items in Dogs With Atopic Dermatitis and Adverse Food Reactions

Veterinary Dermatology, Volume 37, Issue 2, Page 247-256, April 2026.
ABSTRACT Background Identification of offending foods in dogs with adverse food reactions is usually based on “deterioration” during open food challenges. Objectives To examine the placebo effect during double‐blinded, placebo‐controlled food challenges using a predefined set of criteria for relapse.
Evi I. Sofou, Elisa Samuel, Svetlina Aleksandrova, Manolis Chatzis, Manolis N. Saridomichelakis   +4 more
wiley   +1 more source

Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

Advanced Science, Volume 13, Issue 16, 18 March 2026.
This study develops a 3D co‐culture and co‐differentiation system for porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on edible starch‐based scaffolds. The system simultaneously generates myotubes and adipocytes without using serum or chemical inducers.
Xin Guan, Luyi Wang, Wanqiang Sun, Yiwei Feng, Dandan Wang, Haohao Tang, Zhenwu Ma, Guocheng Du, Jian Chen, Jingwen Zhou   +9 more
wiley   +1 more source

Comparative Analysis of Akerma and Bouchouk Guergour Olive Oils Varieties: Physicochemical Analysis, Quality, and Bioactivity Evaluation

Chemistry &Biodiversity, Volume 23, Issue 3, March 2026.
ABSTRACT The current study investigated the dynamic of the ripening process, oil yield, physicochemical properties, and wound healing activity of two olive varieties, namely Akerma and Bouchouk Guergour. The ripening index revealed that Akerma matured at a slower rate compared to the Bouchouk Guergour variety.
Samir Sahli, Nabila Souilah, Hamdi Bendif, Amar Benmahammed, Saliha Dahamna, Ramazan Erenler, Walid Elfalleh, İbrahim Demirtaş, Fehmi Boufahja, Stefania Garzoli   +9 more
wiley   +1 more source

Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]

, 2018
Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio, Giannetti Vanessa, TORRELLI, PAOLA   +2 more
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