Results 51 to 60 of about 776,893 (236)

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  

Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese

Applied Rheology, 2001
Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction liquid
Jaros D., Petrag J., Rohm H., Ulberth F.
doaj   +1 more source

Isolation of enterotoxigenic Staphylococcus aureus harboring seb gene and enteropathogenic Escherichia coli (serogroups O18, O114 and O125) from soft and hard artisanal cheeses in Egypt [PDF]

Open Veterinary Journal, 2020
Background: Soft and hard artisanal cheeses are regularly consumed in Egypt. These products are usually processed from raw milk which may harbor many pathogenic and spoilage microorganisms.
Ola Wagih Hegab, Eman F. Abdel-Latif, Ashraf Ahmed Moawad   +2 more
doaj   +1 more source

Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes

iMeta, EarlyView.
Fermentation microbiomes play essential roles in food production, feed preservation, waste valorization, and diverse sustainable industrial processes. Although multi‐omics and systems biology have substantially advanced our understanding of their assembly, interactions, and functional dynamics, industrial translation remains constrained by fragmented ...
Dongze Niu, Huili Pang, Xuekai Wang, Liang Song, Jing Zhang, Ansah Terry, Junfeng Li, Jingwen Cao, Qinhua Liu, Dayong Han, Jidong Wang, Jong Geun Kim, Kazuo Ataku, Smerjai Bureenok, Zhongfang Tan, Fengyan Bai, Tao Shao, Taoli Huhe, Lifeng Wang, Peijie Han, Chuncheng Xu, Fuyu Yang, Yimin Cai   +22 more
wiley   +1 more source

Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families

Journal of Applied Philosophy, EarlyView.
ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties

Journal of Dairy Science
: This observational study aimed to investigate the occurrence and distribution of biogenic amines in a representative set of traditional cheeses, grouped by milk origin (bovine and non-bovine) and cheesemaking technology into hard cheeses, pasta filata ...
Giuseppe Natrella, Leonardo Mancini, Mariana Miccolis, Anna Mottola, Lucia Ranieri, Angela Di Pinto, Francesco Maria Calabrese, Michele Faccia, Giuseppe Celano, Maria De Angelis   +9 more
doaj   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

The use of laminaria in the manufacture of soft cheeses

IOP Conference Series: Earth and Environmental Science, 2020
Abstract This article presents a reserarch on the use of iodine-containing dietary supplements – kelp in the formulation of soft cheese. The kelp brought in experienced options formula before thermocycling coagulation in the amount of 0.2 % by weight of the formula. In control supplement laminaria has not imposed.
S I Okhotnikov, T V Kabanova, E V Tsaregorodtseva, M V Dolgorukova   +3 more
openaire   +1 more source