Results 21 to 30 of about 81,710 (245)

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

Propuesta de mujeres campesinas para los agronegocios lácteos en Bolívar-Ecuador

Revista Tecnológica, 2021
La propuesta de crear una quesera en el sector rural del cantón Guaranda, en la provincia de Bolívar-Ecuador, tuvo como objetivo diseñar un modelo de agronegocios para las mujeres campesinas de dicho sector.
Iván Alberto Analuisa Aroca
doaj   +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

El queso colonia: tradición y transformación. Intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas

RIVAR, 2022
Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya.
Amalia Lejavitzer, Sonia Cozzano, Francesc Fusté-forné, Alva Sueiras   +3 more
semanticscholar   +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

Las bacteriocinas y su efecto sinérgico con tecnologías emergentes en alimentos

Mutis, 2022
Las bacteriocinas son péptidos sintetizados por bacterias que presentan un amplio potencial como conservador de alimentos. Son una buena alternativa para reemplazar los aditivos químicos y producir alimentos mínimamente procesados. Las bacteriocinas que
José Castellanos-Rozo, Jaqueline Arleth Galvis López, Rubén Pérez Pulido, María José Grande Burgos, Rosario Lucas, Antonio Gálvez   +5 more
doaj   +1 more source

Efecto del aceite de orégano en las propiedades fisicoquímicas, texturales y sensoriales del queso panela

Revista Mexicana de Ciencias Pecuarias, 2022
Los aceites esenciales obtenidos de plantas están siendo usados en la industria alimentaria debido a su efectividad antimicrobiana, antioxidante y sensorial. En esta investigación se evaluó el efecto del aceite esencial de orégano (AEO) en la elaboración
Niriel Sánchez-Zamora, Mónica Dinorah Cepeda-Rizo, Katty Lorena Tamez-Garza, B. Rodríguez-Romero, S. R. Sinagawa-García, Alejandro I. Luna Maldonado, E. Flores-Girón, G. Méndez-Zamora   +7 more
semanticscholar   +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

Identidad y familia campesina en torno a la producción de queso en el municipio de Paipa (Colombia)

Mundo Agrario, 2022
El texto analiza la identidad de las familias campesinas del área rural del Municipio de Paipa (Colombia), que, además de producir queso desarrollan otro tipo de actividades: pecuarias, agrícolas, elaboración de amasijos, cultivo de frutales. A partir de
O. Acuña-Rodríguez, Blanca Ofelia Acuña-Rodríguez, Luis Enrique Albesiano-Fernández, Libia Carolina Pinzón-Camargo, E. A. Cobo-Mejía   +4 more
semanticscholar   +1 more source