Results 21 to 30 of about 81,370 (247)
Revisión de la conservación, características y vida útil del queso y sus varieades.
Multidisciplinas de la Ingeniería, 2023 Este trabajo trata sobre la información de las diferentes características del queso y el análisis de estudios relacionados con la conservación, seguridad y la vida útil del queso.
Jorge Carlos Canto Pinto +2 more
semanticscholar +1 more source
Respuestas, 2023 El queso tipo Chitagá es un producto reconocido a nivel nacional por sus características especiales que son señaladas como producto de las condiciones naturales y humanas presentes en el lugar geográfico donde se produce la leche y se procesa el queso ...
Ana Delfina Tovar-Quiroz +1 more
semanticscholar +1 more source
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 +3 more
semanticscholar +1 more source
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
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 +7 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 +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
Ciencia Latina Revista Científica Multidisciplinar, 2022 Objetivo: Analizar la isoapariencia y el método del queso suizo, durante la práctica profesional en enfermería Método: Se realizó mediante un estudio cuantitativo de tipo transversal y analítico las personas encuestadas fueron profesionales de Enfermería
Gabriela Rodríguez
semanticscholar +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