Results 61 to 70 of about 2,251 (208)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Fate of Listeria monocytogenes During the Manufacturing Process of Iranian white Brined Cheese as Affected by Zataria multiflora Boiss. Essential oil

Journal of Medicinal Plants, 2009
Background: There are many reports about the isolation of Listeria monocytogenes from different kinds of cheese. Natural preservatives such as Zataria multiflora Boiss. Essential oil can inhibit the growth of foodborne pathogens. Objective: Evaluation of
Z Mashak, Bi Moradi, A Akhondzadeh basti, A Abasifar, H Gandomi   +4 more
doaj  

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Mljekarstvo, 2021
This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese.
Erhan Sulejmani, Lavdrim Beqiri, Riste Popeski-Dimovski   +2 more
doaj  

Physicochemical profile of 100 Bulgarian brined cow's milk cheeses: Farm versus industrial production [PDF]

BIO Web of Conferences
Determining quality is a mandatory stage in the release of food products for sale. Using standardized experimental methods and a descriptive-analytical approach, methods of analysis and comparison, the study presents the results of an assessment of the ...
Marinova Velichka, Atanasova Petya, Ermenlieva Neli, Stamova Sylvia, Georgieva Emilia   +4 more
doaj   +1 more source

Fast‐Charging of Solid‐State Batteries Enabled by Functional Additives Infused into High‐Mass‐Loading Nickel Manganese Cobalt Cathodes

Batteries &Supercaps, Volume 9, Issue 3, March 2026.
Bottlebrush polymer additives offer a versatile and robust solution to the fundamental transport and contact challenges in all‐solid‐state lithium metal batteries. In this work, high mass loading nickel manganese cobalt cathodes with various polymer additives are prepared, and the electrochemical properties are investigated.
Pascal J. Glomb, Melanie M. Mitchell, Lennart Wichmann, Nadine Tänzer, Martin Winter, Gunther Brunklaus   +5 more
wiley   +1 more source

Karakterizacija autohtonih sojeva Lactobacillus paracasei na potencijalne probiotičke sposobnosti [PDF]

, 2010
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as ...
Dušanka Paunović, Milica Petrušić, Nemanja Mirković, Suzana Dimitrijević, Tanja Petrović, Viktor Nedović, Zorica Radulović   +6 more
core   +1 more source

Production of Probiotic Fermented Sheep′s Milk With Enterococcus faecium and Varying β‐Glucan Levels

International Journal of Food Science, Volume 2026, Issue 1, 2026.
This study investigated the combined effects of the probiotic Enterococcus faecium (8 Log CFU/mL) and β‐glucan (0.2%–0.6%) on the physicochemical, microbial, textural, and sensory properties of fermented sheep milk during 21 days of storage. β‐Glucan fortification significantly increased dry matter, viscosity, firmness, and adhesiveness, while ...
Simindokht Pourkalantar, Alireza Shahab Lavasani, Salman Taheri, Nazanin Zand, Néstor Gutiérrez-Méndez   +4 more
wiley   +1 more source

From farm to fabric: Sensory characteristics of 100 Bulgarian cheeses made from cow's milk [PDF]

BIO Web of Conferences
Taste characteristics are decisive for the overall sensation of consuming traditional foods, especially those offered at farmers' markets. They are part of the sensory evaluation stage in determining the overall quality of goods based on establishing ...
Marinova Velichka, Atanasova Petya, Ermenlieva Neli, Stamova Sylvia, Georgieva Emilia   +4 more
doaj   +1 more source

The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties [PDF]

, 2014
Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can't be ignored.
Hojjatoleslamy, M. (Mohammad), Shafiei, Z. (Zahra), Shariati, M. A. (Mohammad), Soha, S. (Sahel)   +3 more
core  

Sustainable Dairy Preservation Through Ultrasound: Enhancing Safety, Shelf Life, and Quality: A Review

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi, Nadia Ahmadi, Kianoush Khosravi-Darani, Zohreh Abdi-Moghadam, Essam Hebishy   +4 more
wiley   +1 more source