Results 51 to 60 of about 65,648 (277)

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

Пищевые системы, 2020
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova   +4 more
doaj   +1 more source

Physical And Organoleptic Characteristics Of Tiwul Cookies

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour.
Ananda Rahma Ayu Bidari, Dedin F Rosida
openaire   +1 more source

Biopolymer‐Coated Paper Composites for Sustainable Packaging

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Conventional plastic packaging, though dominant in food and flexible applications, poses serious environmental concerns due to its persistence and limited recyclability. To address this challenge, this study develops bio‐based coated paper composites as sustainable alternatives. Paper, while biodegradable, lacks adequate barrier properties. To
Shane Annabella Nusa Pratiwi, Peter J. Halley, Emilie Gauthier   +2 more
wiley   +1 more source

Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]

, 2017
Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya., Nekrasov, P., Tkachenko, N., Vikul, S.   +3 more
core  

Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]

, 2018
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert, Lante, Anna, Tumbarski, Yulian   +2 more
core   +1 more source

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020
New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell
GUZEL ALKHAMOVA, ALEKSANDR LUKIN
doaj  

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

The use of biologically active additives of plant origin in sausage production

Современная наука и инновации
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies.
A. L. Alekseev, O. E. Krotova, O. N. Konieva, S. N. Dudchenko, A. R. Kaplunenko, A. R. Strelchenko   +5 more
doaj   +1 more source