Results 91 to 100 of about 7,958 (213)
Acta Universitatis Cibiniensis. Series E: Food TechnologyThis study aims to optimize the utilization of whey, a significant dairy by-product from paneer production, in whey-based yogurt preparation. The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize ...
Khadka Sabina, Timsina Anju
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OPTIMIZATION OF COAGULATION AND SYNERESIS PROCESSES IN CHEESEMAKING USING A LIGHT BACKSCATTER SENSOR TECHNOLOGY [PDF]
, 2011 Curd syneresis, a critical step in cheesemaking, directly influences the quality of cheese. The syneresis process is empirically controlled in cheese manufacturing plants. A sensor technology for this step would improve process control and enhance cheese
Ferreira, Tatiana Gravena
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GelsEgg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels.
Hong-Ting Victor Lin +3 more
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This study deals with the syneresis of curd. Rennet gels are primarily considered; some comparisons with acid milk gels are given.After curdling the milk, the curd tends to shrink; in other words, the network of aggregated paracasein micelles (PCM) will be under stress.
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Propriedades físicas e químicas de queijos cremosos: influência de polissacarídeos e transglutaminase [PDF]
, 2008 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Os objetivos deste trabalho foram: avaliar a influência de polissacarídeos, nas propriedades físicas e ...
Sá, Estela Mary Fernandes de
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Syneresis‐Driven Self‐Refilling Printing of Geometry/Component‐Controlled Nano/Microstructures
Advanced ScienceNano/microfabrication is of fundamental importance both in scientific and industrial situations. There are, therefore, many attempts at realizing easier, quicker, and more precise fabrication of various structures; however, achieving this aim without a ...
Kota Shiba +6 more
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Whey release considering one of the significant quality parameters of both fermented dairy products and fresh cheese during storage, as it indicates certain errors in the production process.The work aimed to examine the changes in acidity and syneresis ...
Tijana Brčina, Milica Vilušić
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Cogent Food & AgricultureQuinoa and amaranth pseudo cereals are utilised as grain and flours in baked foods, where starch is a cost-effective functional ingredient compared to protein.
Jane Tafadzwa Muchekeza +3 more
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Relationship Between Microstructure and Susceptibility to Syneresis in Yoghurt Made from Reconstituted Nonfat Dry Milk [PDF]
, 1986 Increase in the density of protein matrices i n yoghurt samples conta ining 10 to 30% total milk sol ids was studied by scanning electron micros copy and was corr e lated with a decrease in syneresis.
Harwalkar, V. R., Kalab, Miloslav
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Effect of hydrocolloids on the rheological properties and stability of kimchi seasoning
International Journal of Food PropertiesPreventing the separation between kimchi seasoning (KS) and salted vegetables during distribution presents a crucial challenge in the kimchi industry. Therefore, we investigated the effects of xanthan gum (XG), guar gum (GG), and L-carrageenan (LC) at ...
Hae-Il Yang +6 more
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