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of 177
pro vyhledávání: '"Buffalo mozzarella"'
Akademický článek
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Autor:
Loredana Biondi, Andrea Fulgione, Federico Capuano, Morena Nappa, Angelo Citro, Donatella Nava
Publikováno v:
Animals, Vol 11, Iss 12, p 3502 (2021)
Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit pra
Externí odkaz:
https://doaj.org/article/e8782670f5dc40d1976fe12335bcce67
Autor:
Anna Cutarelli, Andrea Fulgione, Pasquale Fraulo, Francesco Paolo Serpe, Pasquale Gallo, Loredana Biondi, Federica Corrado, Angelo Citro, Federico Capuano
Publikováno v:
Animals, Vol 11, Iss 5, p 1270 (2021)
Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffa
Externí odkaz:
https://doaj.org/article/1c955a4a047b46a5a81ddb6301094153
Autor:
Angela Michela Immacolata Montone, Federico Capuano, Andrea Mancusi, Orlandina Di Maro, Maria Francesca Peruzy, Yolande Thérèse Rose Proroga, Daniela Cristiano
Publikováno v:
Foods, Vol 9, Iss 12, p 1899 (2020)
Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, a
Externí odkaz:
https://doaj.org/article/6a8252bb78bc4762b2e989b34e467113
Autor:
Raffaele Sacchi, Andrea Marrazzo, Felicia Masucci, Antonio Di Francia, Francesco Serrapica, Alessandro Genovese
Publikováno v:
Molecules, Vol 25, Iss 6, p 1332 (2020)
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) grou
Externí odkaz:
https://doaj.org/article/26b9edc7997e435f9cfc12e504ffa205
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Donatella Nava, Salvatore Capo, Vincenzo Caligiuri, Valerio Giaccone, Loredana Biondi, Gerardo Francesco Vaccaro, Achille Guarino, Federico Capuano
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 3 (2016)
Campania’s buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as Listeria monocytogenes (L. monocyt
Externí odkaz:
https://doaj.org/article/30a5de7bb69b425b8b3556aea316b70b
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 6, Pp 43-47 (2009)
The Campania Region, in order to protect the Italian Mediterranean Buffalo, established a set of yearly official controls on all buffalo products manufactured in the Region. Our work demonstrates the effect of such a measure on the production of the
Externí odkaz:
https://doaj.org/article/3049263a78a645e7bc30acc37d8eca9d
Autor:
T. Zottola, P. Briganti, E. Cuoco, L. D’Amici, A. De Gregorio, L. Guzzon, A. Manocchio, M. Mancuso, R. U. Condoleo
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 4, Pp 39-43 (2009)
Water Buffalo Mozzarella is a typical Italian product certificated with the European Protected Designation of Origin (DOP). Cheese-associated food poisoning outbreaks have been reported worldwide but are not common if pasteurised milk is used and hyg
Externí odkaz:
https://doaj.org/article/ed8a8e8f4ee04444809fb444ee9ccb30