Results 41 to 50 of about 776,893 (236)
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
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 +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
Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market
CyTA - Journal of Food, 2017 Fatty acid (FA) profiles of two types of soft rennet cheeses made of cow’s milk (eight samples of Camembert-type and six samples of Brie-type cheese) available on the Polish market in the winter season were studied.
Agata Adamska +3 more
doaj +1 more source
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY
Harčova Nauka ì Tehnologìâ, 2023 The growing scarcity of resources and insufficient consumption of protein products by the majority of the world's population contributes to the rational use of all resources.
M. Samilyk +4 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 +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2014 Probiotic soft cheese containing lactic acid bacteria is one of functional food products. Three lactic acid bacteria namely Lactococcus lactis DSB 42 (LL-DSB42), Lactobacillus acidophilus RRM-01 (LA-RRM01) and Bifidobacterium longum RRM-01 (BL-RRM01 ...
Fifi Afiati*, Yopi, Rarah R.A. Maheswari
doaj +1 more source
Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes [PDF]
Journal of Food and Dairy Sciences, 2016 The yield, composition, organoleptic, textural and microbiological properties of Egyptian style low-fat white soft cheeses made of skim buffalo’s milk (0.1%F) by adding fat replacers (hydrocolloids); 0.07 & 0.1% w/w Xanthan gum (XG), 0.5 & 0.75 ...
A. Ali +3 more
doaj +1 more source
Molecules, 2022 This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF ...
Dorota Najgebauer-Lejko +5 more
doaj +1 more source
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