Results 91 to 100 of about 776,893 (236)

The Justification of Storage Parameters for Soft Cheeses with Probiotic Properties

, 2016
Production of soft cheeses has a number of economic and technological advantages compared to production of hard and semi-hard cheeses. Soft cheeses with probiotic properties in Ukraine and CIS countries are not represented.
Скрипніченко, Дмитро Михайлович, Ткаченко, Наталія Андріївна   +1 more
core  

Feasibility studies for production of value-added cheese [PDF]

, 2003
Plan BThis study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses.
Monphongchai, Pimrutai
core  

A Hierarchy of Crossmodal Odor Associations: Exploring the Role of Pleasantness and Edibility in Odor Crossmodal Associations Across the Senses

Topics in Cognitive Science, EarlyView.
Abstract Crossmodal associations with odors have the potential to aid in odor perception and language. In addition, identifying the dimensions that drive odor crossmodal associations may help understand the critical dimensions underlying odor perception more generally.
Laura J. Speed, Tabitha L. James, Duncan A. Carmichael   +2 more
wiley   +1 more source

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses

, 2018
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semi-hard cheese (produced with raw ...

core   +1 more source

Assessment of Phytochemical Compounds and Antioxidant Potential of West Indian Avocado (Persea americana) Peel From Substandard‐Quality Fruits as a Valorisation Strategy

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
West Indian avocado peels discarded because of low‐commercial‐quality were evaluated as a source of bioactive compounds. Avocado peels contained high levels of phenolic compounds and showed strong antioxidant capacity. These results support avocado peel valorisation within functional foods, circular and sustainable food systems.
Eduardo Castañeda‐Pérez, Josabet Uuh‐Narváez, Luis Chel‐Guerrero, Arturo Castellanos‐Ruelas, David Betancur Ancona   +4 more
wiley   +1 more source

Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)

Revista Facultad Nacional de Agronomía Medellín, 2016
Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry.
Edinson Eliecer Bejarano Toro, José Uriel Sepúlveda Valencia, Diego Alonso Restrepo Molina   +2 more
doaj   +1 more source

Profiling Hydrolysis Rates of αS1‐Casein to αS1‐I‐Casein During Cheese Ripening by Intact‐Protein Liquid Chromatography–High Resolution Mass Spectrometry

Rapid Communications in Mass Spectrometry, Volume 40, Issue 21, 15 November 2026.
ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Sebastiaan Dolman, Marjolein van der Eijk, Loes Bevers, Kees Muijlwijk, Mee Loke Lim, Margriet Hendriks, Nicolas Abello, Rob van der Hoeven   +7 more
wiley   +1 more source

Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses

, 2003
In this research, conjugated linoleic acid (CLA) contents of 30 different most popular hard and soft cheese samples from markets in Izmir were determined by gas chromatography.
Seckin, AK, Metin, M, Gursoy, O, Kinik, O   +3 more
core  

Changes in chosen properties of soft cheeses with chilli pepper during storage [PDF]

, 2018
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling ...
Kaločaiová, Veronika, Nagyová, Ľudmila, Čanigová, Margita, Ducková, Viera, Kročko, Miroslav, Remeňová, Zuzana   +5 more
core   +1 more source

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

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 were used as models in the investigation.
openaire   +2 more sources