Results 51 to 60 of about 3,331 (132)

Bioactive Peptide‐Enriched Requeson: A Functional Dairy Product From Whey Fermentation

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Luis‐Fernando Patlan‐Velázquez, Luis‐Guillermo González‐Olivares, Mariano García‐Garibay, Sergio Alatorre‐Santamaría, Lorena Gómez‐Ruiz, Gabriela Rodríguez‐Serrano, Ulises Carrasco‐Navarro, Alma Cruz‐Guerrero   +7 more
wiley   +1 more source

Sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric

Tạp chí Khoa học Đại học Cần Thơ
Nghiên cứu này được thực hiện nhằm xây dựng quy trình sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric. Ảnh hưởng của các yếu tố, bao gồm độ pH (nồng độ acid citric), nhiệt độ và nồng độ rennet trong quá trình ...
Phạm Thị Hoàn, Trịnh Khánh Sơn
doaj   +1 more source

Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT This study evaluated how visual stimulus and product information influence consumer expectations regarding artisanal bovine and goat cheeses marinated with Apis mellifera honey and liquid smoke. A total of 201 participants, recruited via social media, completed an online questionnaire structured into four sections: (i) sociodemographic ...
Bruno Fonsêca Feitosa, Cinthya Beatriz Mariano Duarte, Camilly Menezes Costa, Leidiana Elias Xavier, Jayuri Susy Fernandes de Araújo, Mônica Correia Gonçalves, Emmanuel Moreira Pereira, Mônica Tejo Cavalcanti   +7 more
wiley   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Sex‐Specific Renal Proteomic Responses to Mycotoxins and Their Mitigation by Bioactive Food Ingredients

Molecular Nutrition &Food Research, Volume 70, Issue 4, 26 February 2026.
In vivo exposure to AFB1 and OTA markedly disrupts proteomic patterns in rats, with males showing heightened sensitivity. Fermented whey and pumpkin alleviated toxin‐induced molecular damage by decreasing differentially expressed proteins, demonstrating their potential to mitigate molecular disturbances and supporting their role as functional dietary ...
Fojan Agahi, Alessandra Cimbalo, Lara Manyes   +2 more
wiley   +1 more source

The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet

Dairy
Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers.
Federica Litrenta, Vincenzo Lopreiato, Angela Giorgia Potortì, Vincenzo Lo Turco, Cinzia L. Randazzo, Vincenzo Nava, Carmelo Cavallo, Rossana Rando, Giuseppa Di Bella, Luigi Liotta   +9 more
doaj   +1 more source

Revised safety evaluation of the food enzyme protein‐glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme protein‐glutamine γ‐glutamyltransferase (EC 2.3.2.13) is produced with the non‐genetically modified Streptomyces mobaraensis strain M2020197 by Dongsheng Biotech (Taixing) Co., Ltd. In a previous opinion, the Panel could not exclude safety concerns due to insufficient margins of exposure.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Jaime Aguilera, Cristina Fernàndez‐Fraguas, Yi Liu   +16 more
wiley   +1 more source

Estimates of heritability and genetic correlations for milk coagulation properties and individual laboratory cheese yield in Sarda ewes

Animal, 2017
Objective of this study was to estimate genetic parameters of milk coagulation properties (MCPs) and individual laboratory cheese yield (ILCY) in a sample of 1018 Sarda breed ewes farmed in 47 flocks. Rennet coagulation time (RCT), curd-firming time (k20)
A. Puledda, G. Gaspa, M.G. Manca, J. Serdino, P.P. Urgeghe, C. Dimauro, R. Negrini, N.P.P. Macciotta   +7 more
doaj   +1 more source

Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation

Czech Journal of Food Sciences, 2002
Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel.
A. Landfeld, P. Novotná, M. Houška
doaj   +1 more source

Some quality characteristics of animal rennets [PDF]

Eurasian Journal of Veterinary Sciences
In this research, microbiological and chemical qualities of 20 animal liquid rennet samples, used for che-esemaking in dairy plants in Konya region were determined.
K. Kaan Tekinşen, Gürkan Uçar, İ. Erim Köseoğlu   +2 more
doaj