Results 41 to 50 of about 839,620 (232)

Technology of soft cheese from a mixture of milk of farm animals

Алматы технологиялық университетінің хабаршысы, 2021
The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep).
B. S. Tuganova, K. S. Isaeva, G. T. Kazhibaeva   +2 more
doaj   +1 more source

Elemental analysis of soft and semi-hard cheeses by ICP-OES

, 2023
In this study essential and toxic element contents were examined in different cheese samples. Because there is no information about micro and macro element content of cheeses on labeling, our main aim was to determine the element content of cheeses and ...
Ibrahimi, Erblina
core  

Swiss-cheese D3–D7 soft SUSY breaking [PDF]

Nuclear Physics B, 2010
In type IIB large volume compactifications involving orientifolds of the Swiss-Cheese Calabi-Yau [11169] with a single mobile space-time filling D3-brane and stacks of D7-branes wrapping the "big" divisor (D_5) and supporting D7-brane fluxes, (i) using the toric data and GLSM techniques, we obtain the geometric Kaehler potential for D_5 in terms of ...
Misra, Aalok, Shukla, Pramod
openaire   +3 more sources

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]

, 1978
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core  

APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT [PDF]

Arab Universities Journal of Agricultural Sciences, 2018
Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga,
Maha Lotfy, O. Aita, Enas Hassan, Azhar Elsayed   +3 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese [PDF]

, 1977
A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE [PDF]

Assiut Veterinary Medical Journal, 2011
Lactobacillus acidophilus is one of the most commonly used probiotics. This study aimed to produce low salt (3% Nacl) soft cheese with acceptable organoleptic characters and prolonged shelf-life using Lb.acidophilus (1 and 3%) as bio preservative.
HEND A. ELBARBARY, AZZA M.K. SOBEIH, EKBAL M.A. IBRAHIM   +2 more
doaj   +1 more source