Results 81 to 90 of about 288,194 (281)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE

Journal of Food Lipids, 2001
ABSTRACTThe effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free
Aydemir, Serdar, Akın, Nihat, Koçak, Celalettin   +2 more
openaire   +2 more sources

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Dynamics of salt diffusion and yield of three types of goat's milk cheese

Mljekarstvo, 2001
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska, Tihomir Čizbanovski, Vladimir Džabirski, Sreten Andonov, Bone Palasevski   +4 more
doaj  

Effects of Starter Culture Combination on the Characteristic of White Cheese

International Journal of Innovative Approaches in Agricultural Research, 2019
In this study, the effects of using mesophilic and thermophilic cheese cultures at different ratios on White cheese yield, physico-chemical, textural, sensory and microbiological properties were investigated. Yeast, mold, Enterobacter spp., and Staphylococcus aureus counts were determined.
ÖZCAN, TÜLAY, YILMAZ ERSAN, LÜTFİYE, EREN VAPUR, UFUK   +2 more
openaire   +3 more sources

Cognition in menopausal women

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Cognitive health in postmenopausal women is significantly affected by hormonal shifts, especially the drop in estrogen levels. This review explores the intricate relationship between menopause and cognitive functions across six domains: perception, attention, memory, language, executive functioning, and motor skills.
Suvarna Khadilkar, Jharna Mahajan (Bhanushali), Anuradha P. Mahto, Satish Khadilkar   +3 more
wiley   +1 more source

Probiotic‐based strategies in vulvovaginal candidiasis management: A comprehensive review of mechanisms and future directions

Interdisciplinary Medicine, EarlyView.
This review focuses on vulvovaginal candidiasis (VVC), examining its epidemiology, the pathogenesis of Candida albicans, and its relationships with vaginal microbiota. It comprehensively reviews probiotic‐based management strategies and their mechanisms of action, and concludes by discussing current limitations, challenges and future research ...
Tong Chen, Yuwei Wu, Ya Chen, Ying Li, Hui Zhao, Lei Wu, He Gao, Tong Jiang, Xiaohong Wang, Moutong Chen, Jumei Zhang, Xinqiang Xie, Tingting Liang, Qingping Wu   +13 more
wiley   +1 more source

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Antioxidants, 2018
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all
Annalisa Lucera, Cristina Costa, Valeria Marinelli, Maria Antonietta Saccotelli, Matteo Alessandro Del Nobile, Amalia Conte   +5 more
doaj   +1 more source

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Frontiers in Microbiology, 2020
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces ...
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen   +5 more
doaj   +1 more source

Fabrication et caractérisation physico-chimique d'un fromage "blanc" fabriqué à partir de lait de chamelle - Une comparaison avec le lait de vache [PDF]

, 2014
Habituellement, le lait de chamelle est consommé cru ou pasteurisé. Une autre possible valorisation du lait de chamelle est de le transformer en fromage.
Beaucher, Eric, Camier, Bénédicte, Faye, Bernard, Gassi, J.Y., Gaucheron, Frédéric, Konuspayeva, Gaukhar   +5 more
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