Results 41 to 50 of about 2,251 (208)

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

Mljekarstvo, 2020
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined
Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać   +7 more
doaj   +1 more source

The Impact of Essential Oils From Aromatic Plants on Microbial Dynamics and Nutrition in Lacto-Fermented Systems. [PDF]

Food Sci Nutr
Bioactive compounds found in essential oils (EOs), which are obtained by distilling certain plants, have been shown to inhibit pathogenic microorganisms and also support the growth of probiotic bacteria. In this context, EO nutraceuticals have properties that can improve the shelf life and sensory properties of products.
Canbey I, Ozcan T, Gurbuz O.
europepmc   +2 more sources

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

Meltability and Stretchability of White Brined Cheese: Effect of Emulsifier Salts [PDF]

American Journal of Applied Sciences, 2009
Problem statement: This study was based on the hypothesis that by addi ng low concentrations of emulsifier salts, may specificall y act on the cross linking bonds of the protein mat rix, to the original brine (storage medium) it would be possible to induce meltability and stretchability i n white brined cheese.
Khaled Abu-Alruz, Ayman Suliman Ma, Ali F. Al-Shawabk, Amer Al Omari, Jihad M. Quasem   +4 more
openaire   +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

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

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

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