Results 1 to 10 of about 303,068 (314)
Foods, 2020 Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard ...
Giuseppe Di Lecce +6 more
doaj +1 more source
Production and quality of kefir cultured butter
Mljekarstvo, 2018 Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product.
Yaşar Karaca +3 more
doaj +1 more source
Relations between the sensory properties and fat ingredients of lipsticks
Oilseeds and fats, crops and lipids, 2018 Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick.
de Clermont-Gallerande Hélène +5 more
doaj +1 more source
Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt
Applied Sciences, 2021 The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties,
Aneta Brodziak +6 more
doaj +1 more source
Fermentation, 2022 Grapes are one of the most valuable fruit crops in the United States and can be processed into a variety of products. The grape and wine industry contributes to and impacts the U.S. agricultural economy. However, rising labor costs and global competition
Qun Sun +3 more
doaj +1 more source
Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
Foods, 2022 Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a ...
Lívia Hajas +5 more
doaj +1 more source
Foods, 2022 Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet.
Nomzamo Magano +2 more
doaj +1 more source
Frontiers in Microbiology, 2020 In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the ...
Alžbeta Medved’ová +4 more
doaj +1 more source
Foods, 2023 This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity.
Cristina Anamaria Semeniuc +11 more
doaj +1 more source
Foods, 2023 The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy.
Pierangelo Freschi +6 more
doaj +1 more source