Results 11 to 20 of about 11,339 (210)
MODERNIDAD Y TRADICIÓN EN LA FABRICACIÓN DE QUESO EN ESPAÑA [PDF]
Papeles de Geografía, 2001 La presencia milenaria en España de ganado ovino y caprino ha hecho de la producción de queso una costumbre entre los habitantes de la Península. En la actualidad conviven muchas queserías artesanales con modernas fábricas, capaces de producir gran ...
Cayetano Espejo Marín
doaj +3 more sources
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 +1 more
core +3 more sources
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
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 +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 +3 more
wiley +1 more source
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 +5 more
wiley +1 more source
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 +3 more
wiley +1 more source
, 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 +2 more
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Milenaria, Ciencia y arte, 2023 Cuenta una leyenda árabe que un hombre atravesaba el desierto con su caravana y llevaba guardado un poco de leche de camella en un cuero que estaba hecho del estómago de un borrego, y que al terminar el viaje observó que la leche se había cuajado y había formado una masa sólida, mientras que la leche que llevaba en recipientes de barro se encontraba en
José Octavio Rodiles-López +2 more
openaire +1 more source