Results 51 to 60 of about 11,339 (210)
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source
Agroalimentaria, 2008 El presente trabajo investigó los volúmenes de producción anual de leche de vaca en los principales centros de producción dirigidas a la elaboración de queso de mano en el estado Aragua para el año 2005. Con este propósito se realizó una investigación de
Ronald Maldonado +2 more
doaj
Phonetic and Lexical Crosslinguistic Influence in Early Spanish–Basque–English Trilinguals
Language Learning, Volume 74, Issue 2, Page 332-364, June 2024.Abstract A central question in multilingualism research is how multiple languages interact. Most studies have focused on first (L1) and second language (L2) effects on a third language (L3), but a small number of studies dedicated to the opposite transfer direction have suggested stronger L3 influence on L2 than on L1 in postpuberty learners.
Antje Stoehr +3 more
wiley +1 more source
The QUESO Library, User's Manual
, 2016 QUESO stands for Quantification of Uncertainty for Estimation, Simulation and Optimization and consists of algorithms and C++ classes intended for research in uncertainty quantification, including the solution of statistical inverse problem and statistical forward problems, the validation of mathematical models under uncertainty, and the prediction of ...
Estacio-Hiroms, Kemelli C. +4 more
openaire +2 more sources
Journal of Food Science, Volume 89, Issue 2, Page 748-772, February 2024.Abstract Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and
Claudia Antonino +3 more
wiley +1 more source
Estudio del queso manaba y su aplicación gastronómica
, 2012 Introducción. Generalidades del queso. Producción del queso manaba en el Ecuador. Análisis nutricional del queso manaba. Estudio de mercado. Propuesta gastronómica. Análisis sensorial.
Espinosa Molineros, Clara Mireya
core +1 more source
Ecosistemas y Recursos Agropecuarios, 2014 Se aislaron, identificaron y caracterizaron 20 cepas de bacterias ácido lácticas (BAL) de un “queso crema tropical” tradicionalmente fabricado con leche bronca. Las 20 cepas de BAL utilizadas crecieron en leche descremada y cada una de ellas fue evaluada
B Ramos-Izquierdo +4 more
doaj +1 more source
Textural Characteristics of Queso Blanco
Journal of Dairy Science, 1985 Instrumental evaluation of Queso Blanco texture as influenced by several factors was carried out using the Instron testing machine. Variables investigated were salting temperature of the curd, moisture content, and age of the cheese. Cheese hardness (maximum force) increased linearly with age over a 17-day period and was inversely related to moisture ...
Estelle M. Parnell-Clunies +2 more
openaire +1 more source
Journal of Food Quality, Volume 2024, Issue 1, 2024.This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests.
Razie Razavi +6 more
wiley +1 more source
Elaboración de un queso tipo "cotija" con baseen una mezcla de leche y garbanzo(Cicer arietinum L.)
Archivos Latinoamericanos de Nutrición, 2003 RESUMEN. El objetivo fue elaborar y evaluar fisicoquímica, microbiológica y sensorialmente un queso extendido tipo "cotija" con base en una mezcla de leche entera y garbanzo (Cicer arietinum L), inoculado con Streptococcus thermophilus.
C Josefina +3 more
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