Results 41 to 50 of about 2,251 (207)

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

Food Technology and Biotechnology, 2021
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty ...
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić   +6 more
doaj   +1 more source

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods [PDF]

, 2018
Goat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods.
Barreira, João C.M., Barros, Lillian, Fernandes, Ângela, Ferreira, Isabel C.F.R., Mendonça, Álvaro, Sousa, Fernando Ruivo de   +5 more
core   +1 more source

Characterization of Staphylococcus aureus Isolates from White-Brined Urfa Cheese

Journal of Food Protection, 2011
The aim of this study was to investigate the presence of Staphylococcus aureus and staphylococcal enterotoxin (SE) genes in Urfa cheese samples and to characterize the enterotoxigenic potential of these isolates. From a total of 127 Urfa cheese samples, 53 isolates (from 41.7% of the samples) were identified by a species-specific PCR assay as S ...
Kav, Kursat, Col, Ramazan, Ardic, Mustafa   +2 more
openaire   +2 more sources

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

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 907-923, May 2026.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study [PDF]

International Dairy Journal, 2020
Abstract This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC ...
Salek, Richardos-Nicolaos, Černíková, Michaela, Lorencová, Eva, Pachlová, Vendula, Kůrová, Vendula, Šenkýřová, Jana, Buňka, František   +6 more
openaire   +2 more sources

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Determination of aflatoxin M1 levels in Iranian white and cream cheese [PDF]

, 2009
A screening survey on the occurrence of aflatoxin M1 (AFM1) was accomplished on 210 cheese samples composed of white cheese (116 samples) and cream cheese (94 samples) purchased from popular markets in central part of Iran (Esfahan and Yazd provinces).
Fallah, Ali., Fallah, Aziz.A., Jafari, Tina., Rahnama, Mohammad.   +3 more
core   +1 more source

Safety of acute exposure to the food additive glycerol (E 422) from beverages

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Dominique Turk, Matthew Wright, Consuelo Civitella, Petra Gergelova, Alessandra Tosato, Ana Maria Rincon   +22 more
wiley   +1 more source