Results 271 to 280 of about 62,024 (334)
The Control of Thermophilic Bacteria in Pasteurizing Plants
, 1930 M. W. Yale, Robert S. Breed
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Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient‐rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single‐cell microorganisms like yeast.
Deniz Günal‐Köroğlu +5 more
wiley +1 more source
Pasteurization and milk preservation, with a chapter on selling milk
, 1895 John Henry Monrad
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The potential of red‐fleshed apples for cider production
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Marbi Schwartz +2 more
wiley +1 more source
Camembert Cheese from Pasteurized Milk
, 1927 Walter Hochstrasser, Walter V. Price
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A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurization [PDF]
, 1962 D. H. Shrimpton +3 more
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Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health‐conscious consumers to seek a lower alcohol alternative without compromising the ...
Wasim Akhtar +5 more
wiley +1 more source
Pasteurization Equivalents of High-Temperature Short-Time Heating with Ice Cream Mix
, 1955 Joseph D. Tobias +2 more
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Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities
Journal of Food Science, Volume 90, Issue 5, May 2025.ABSTRACT This study presents a comprehensive overview of the most well‐known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well‐appreciated cheeses.
Sandra Teresita Martín‐del‐Campo +2 more
wiley +1 more source