Results 71 to 80 of about 288,194 (281)

Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese [PDF]

Le Lait, 2006
Beyaz cheese (Turkish white-brined cheese) was ripened in four different brines with 12, 14, 16 or 18 g NaCl*100 g-1 water (w/w) at 7 ± 1 °C for 9 weeks. The effect of NaCl concentration on gross composition, proteolysis, sensory characteristics and hardness of the cheeses were investigated during ripening. The cheeses ripened in varying concentrations
Guven M., Yerlikaya S., Hayaloglu A.A.
openaire   +2 more sources

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Effects of added caper on some physicochemical properties of White Cheese

Mljekarstvo, 2014
In this study, the effects of caper berries addition on some physicochemical and functional properties of White Cheese were investigated. Three batches of White Cheese were produced: a control group with no caper addition (C), a group with whole grain ...
Oktay Yerlikaya, Cem Karagozlu
doaj  

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti–Staphylococcus aureus Activity

Food Safety and Health, EarlyView.
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby, Aml S. Ibrahim, Ola Wagih Hegab, Hamdy A. Zahran, Eman F. Abdel‐Latif   +4 more
wiley   +1 more source

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Food Science of Animal Resources, 2018
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier.
Müge Urgu, Sevcan Unluturk, Nurcan Koca
doaj   +1 more source

Prevalence and molecular characterization of Salmonella serovars in milk and cheese in Mansoura city, Egypt

Journal of Advanced Veterinary and Animal Research, 2017
Objective: This study was conducted to determine the prevalence of Salmonella in milk (farm bulk milk, raw market milk) and cheese (kareish, white soft cheese) samples that were collected randomly from farms, supermarkets, small vendors and shops in ...
Amira Hussein El-Baz, Mohammed El-Sherbini, Adel Abdelkhalek, Maha Abdou Al-Ashmawy   +3 more
doaj   +1 more source

Influence of commercial proteases on the proteolysis of enzyme modified cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2000
The influence of four commercial proteases, Protease A, Protease B, Protease C and a two enzyme blend Protease DE, on proteolysis in an enzyme modified cheese (EMC) base has been investigated.
Chen, Emily Yi Chuan
core  

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]

, 2018
There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana), Gutyj, B. (Bogdan), Hachak, Y. (Yuriy), Mykhaylytska, O. (Olha), Nagovska, V. (Volodimyra)   +4 more
core   +2 more sources

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source