Results 11 to 20 of about 10,852 (216)

Elaboración segura del queso fresco [PDF]

, 2019
El queso fresco es un tipo de queso blanco y desmenuzable que desde hace muchas generaciones elaboran las familias latinoamericanas. Tradicionalmente, el queso fresco se prepara con leche fresca sin pasteurizar (la pasteurización es un tratamiento con ...
Powers-Hammond, Lizann
core   +4 more sources

Proceso de obtención de queso fundido tipo untable a partir del queso costeño [PDF]

, 2018
Pregrado
PEÑATE QUIROZ, CESAR DAVID, HERNÁNDEZ HERNÁNDEZ, HÉCTOR LUIS   +1 more
core   +3 more sources

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Food Science &Nutrition, Volume 11, Issue 10, Page 6164-6177, October 2023., 2023
Process parameters of acid‐heat coagulated cheeses were investigated. In this context, the effects of coagulation temperature, smoking time, seasonal changes, and storage time were evaluated in terms of textural, microstructural, and ripening properties of cheese.
Hatice Sıçramaz, Ahmet Ayar
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the establishment of shelf‐life of certain ready‐to‐eat foods sliced or cut and packaged before sale in retail establishments

Food Risk Assess Europe, Volume 1, Issue 2, September‐December 2023., 2023
Abstract Royal Decree 126/2015, of 27 February, approving the general rule on food information on foodstuffs presented unpackaged for sale to the final consumer and to mass caterers, those packaged in places of sale at the request of the purchaser, and those packaged by retail trade operators (BOE, 2015), states that it is mandatory to mention, among ...
Pablo Fernández Escámez, Carlos Alonso Calleja, Carlos Franco Abuín, Gloria Sánchez Moragas, Antonio Valero Díaz   +4 more
wiley   +1 more source

Recent advances in whey processing and valorisation: Technological and environmental perspectives

International Journal of Dairy Technology, Volume 76, Issue 2, Page 291-312, May 2023., 2023
Whey production, environmental impact and valorisation methods. Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products.
Dominic Buchanan, Wayne Martindale, Ehab Romeih, Essam Hebishy   +3 more
wiley   +1 more source

Late Holocene Cliff Retreat in Del Mar, CA, Revealed From Shore Platform 10Be Concentrations and Numerical Modeling

Journal of Geophysical Research: Earth Surface, Volume 128, Issue 4, April 2023., 2023
Abstract Rocky coast cliff retreat presents a hazard to coastal communities and infrastructure that is potentially amplified under rising sea level conditions, among other factors. Unfortunately, constraints on retreat rates are typically limited to those derived from imagery and maps spanning the last ∼100 years. Here, we use a newly developed coupled
T. Clow, J. K. Willenbring, A. P. Young, H. Matsumoto, A. J. Hidy, J. R. Shadrick   +5 more
wiley   +1 more source

Higiene y manipulación de alimentos: queso fresco – queso costeño. Cadena de suministros del queso costeño

, 2023
Incluye imagenes, gráficas y cuadros a colorLa higiene e inocuidad en la manipulación de alimentos, concretamente de lácteos (Queso Fresco, Queso Costeño), se presenta de manera indispensable e ineludible de manera inmediata para su implementación y ...
Galindo Montero, Andres Alfonso, ROMERO BORJA, ISAAC MANUEL, Causado Rodriguez, Edwin   +2 more
core   +1 more source

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Food Science &Nutrition, Volume 11, Issue 3, Page 1328-1341, March 2023., 2023
We encapsulated the chia seed extract (CSE) nanoliposomes with basil seed gum (BSG) successfully. The free CSE (F‐CSE) and encapsulated CSE (E‐CSE) were added to ricotta cheese formulation (1.5% and 3.0% w/w) to produce a functional cheese. The E‐CSE cheeses had higher functional activity, during 15 days storage, comparing the E‐CSE samples.
Farinaz Hosseini, Ali Motamedzadegan, Shahram Naghizadeh Raeisi, Somayeh Rahaiee   +3 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2)

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract This report addresses the prospection of biological hazards for some types of food that may pose a risk to the population and that are not currently included in the official control programs in Spain. It completes and updates the 2018 report by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN, 2018). A number
Carlos M. Franco Abuín, Carlos Alonso Calleja, Pablo Fernández Escámez, Victoria Moreno Arribas, Gloria Sánchez Moragas, Antonio Valero Díaz   +5 more
wiley   +1 more source

Calidad sanitaria de la leche y quesos artesanales elaborados en la provincia de Manabí, Ecuador

Revista de Producción Animal, 2023
Antecedentes: El queso artesanal constituye parte de la cultura alimentaria de la población ecuatoriana, sin embargo, en la zona norte de la provincia de Manabí existen pocos estudios relacionados con la calidad microbiológica del queso elaborado por ...
Rudyard Antonio Arteaga-Solórzano , Mabelin Armenteros-Amaya , Manuel Colas-Chavez , Miguel Pérez-Ruano , Rigoberto Fimia-Duarte   +4 more
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