Results 91 to 100 of about 288,194 (281)
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Journal of Dairy Science, 2000 Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60 degrees C) and cooling (60 to 7 degrees C) were evaluated. In low-fat Mozzarella, a large increase in whiteness was observed during heating, and a decrease in whiteness was observed during cooling.
L E, Metzger +4 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 +3 more
wiley +1 more source
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]
Journal of Food and Bioprocess Engineering, 2018 In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian +2 more
doaj
Journal of Agricultural Sciences, 2019 The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied ...
Nefise Akcelik +5 more
doaj +1 more source
The Development of Agri-tourism on Organic Farms in new EU countries – Poland, Estonia and Slovenia: Report of a Winston Churchill Travelling Fellowship 2006 [PDF]
, 2007 My aim of my Fellowship was to establish whether agri tourism in these countries differed from provision in the UK and whether our producers can learn from their examples of good practice.
Wacher, Carolyn
core
Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya +4 more
wiley +1 more source
Mljekarstvo, 2021 Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes ...
Adam A.H. Salwa, A. Aly, M.F. Saad
doaj
Predicting willingness to pay for geographical origin in Albania: A logistic approach [PDF]
, 2016 This study empirically evaluates the factors that determine willingness to pay a premium for a product’s geographical origin and the effect of socio-demographics in indicating one or another factor. The premium to origin is linked with the traditional
González-Limón, Myriam +2 more
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González +7 more
wiley +1 more source