Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Bufala"'
Autor:
Alessia Levante, Gaia Bertani, Martina Marrella, Germano Mucchetti, Valentina Bernini, Camilla Lazzi, Erasmo Neviani
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionMozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem.MethodsIn this stud
Externí odkaz:
https://doaj.org/article/4a2a1bcb5e2649078f70ae34f06c1bc0
Autor:
Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Publikováno v:
Foods, Vol 13, Iss 2, p 209 (2024)
Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to seas
Externí odkaz:
https://doaj.org/article/99f2ffea1b9246688e14687dd548eb83
Akademický článek
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Autor:
Bustos, Leandro Fabián
Publikováno v:
Biblioteca Digital (UBA-FCEN)
Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales
instacron:UBA-FCEN
Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales
instacron:UBA-FCEN
La producción de leche de búfala (Bubalus bubalis) plantea inminentes oportunidades de desarrollo agroindustrial, especialmente en la región NEA, en la que las condiciones ambientales han favorecido la cría de búfalos. Actualmente, la leche que
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2d4d66a696206875aafcf4d96d95303d
Autor:
Gian Carlo Tenore, Alberto Ritieni, Pietro Campiglia, Paola Stiuso, Salvatore Di Maro, Eduardo Sommella, Giacomo Pepe, Emanuela D'Urso, Ettore Novellino
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 365-375 (2015)
The bioactive properties of milk and milk-products are largely attributed to the peptides released during gastrointestinal digestion. Nevertheless, no similar studies on “Mozzarella di Bufala Campana DOP” (MBC), the European name given to a uniqu
Externí odkaz:
https://doaj.org/article/84e6e00da86946cc8f02f4c48e4906a3
Autor:
Emily Schifano, Paola Zinno, Barbara Guantario, Marianna Roselli, Sante Marcoccia, Chiara Devirgiliis, Daniela Uccelletti
Publikováno v:
Microorganisms, Vol 7, Iss 2, p 45 (2019)
Lactic acid bacteria (LAB) are involved in several food fermentations and many of them provide strain-specific health benefits. Herein, the probiotic potential of the foodborne strain Lactobacillus fermentum MBC2 was investigated through in vitro and
Externí odkaz:
https://doaj.org/article/ca574728ce2e4a54bc679024488ac2fc
Akademický článek
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Autor:
Nicola Costanzo, Adriano Michele Luigi Santoro, Eleonora Sarno, Antonio Di Loria, Rosa Daniela Grembiale, Domenico Britti, Federico Capuano
Publikováno v:
Italian Journal of Food Safety, Vol 4, Iss 4 (2015)
Mozzarella cheese from buffalo milk is a fresh, stringy-textured dairy product, exhibiting a porcelain white colour, a smooth, bright, and humid surface, an extremely thin rind and delicate taste. The high humidity typical of this cheese, reduces its
Externí odkaz:
https://doaj.org/article/ec803743ff124629a9ca9d000bad814a
Publikováno v:
Journal of the Science of Food and Agriculture. 100:995-1003
Background New techniques are required to guarantee the authenticity of food, especially for PDO (Protected Designation of Origin) trademarks. The genuineness of a product is directly related to the raw material and to the production process used. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74702fba2680ef4ed3ce878e9285bb3b
https://doi.org/10.1002/jsfa.10100
https://doi.org/10.1002/jsfa.10100