Results 191 to 200 of about 2,251 (207)

Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

LWT - Food Science and Technology, 2020
Ali A Hayaloglu
exaly  

Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese

Journal of Dairy Science, 2020
Anas A Al-Nabulsi, Tareq M Osaili, Roa'a Abunaser   +2 more
exaly  

Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

Food Chemistry, 2012
Hamid Mirzaei, Hadi Pourjafar
exaly  

Miscellaneous white brined cheeses

1991
openaire   +1 more source

Survival of Escherichia coli O157:H7 during Manufacture and Storage of White Brined Cheese

Journal of Food Science, 2014
Tareq M Osaili, Anas A Al-Nabulsi, Amin N Olaimat   +2 more
exaly  

CHEESES | White Brined Varieties

2003
openaire   +1 more source

Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese

Food Control, 2017
Xiaodong Li
exaly  

Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

Small Ruminant Research, 2016
Efthymia Kondyli, Eleni C Pappa
exaly  

Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Food Research International, 2004
Costas Biliaderis
exaly  

Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

LWT - Food Science and Technology, 2020
Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh-Bari, Mohammad Alizadeh-Khaledabad   +2 more
exaly