Results 71 to 80 of about 229 (87)

Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Trends in Food Science and Technology, 2022
Ali Muhammed Moula Ali, Anderson S. Sant'Ana, Sri Charan Bindu Bavisetty   +2 more
exaly  

Cheesomics: the future pathway to understanding cheese flavour and quality

Critical Reviews in Food Science and Nutrition, 2020
Roya Afshari, Christopher J Pillidge
exaly  

Cheese whey wastewater: Characterization and treatment

Science of the Total Environment, 2013
Ana Rita Prazeres, F Javier Rivas
exaly  

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Comprehensive Reviews in Food Science and Food Safety, 2018
Andrea S Bertuzzi, Paul Lh Mcsweeney, Kieran N Kilcawley   +2 more
exaly  

Cheese whey management: A review

Journal of Environmental Management, 2012
Ana Rita Prazeres, F Javier Rivas
exaly  

Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

Innovative Food Science and Emerging Technologies, 2007
Kalidas Shetty
exaly  

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Biotechnology Advances, 2015
R D Tyagi
exaly  

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Biotechnology Advances, 2010
Lucília Domingues
exaly  

AN OUTBREAK OF ENTEROPATHOGENIC ESCHERICHIA COLI FOODBORNE DISEASE TRACED TO IMPORTED FRENCH CHEESE

Lancet, The, 1973
exaly  

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

Trends in Food Science and Technology, 2015
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno   +2 more
exaly