Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Diriisa Mugampoza"'
Autor:
Diriisa Mugampoza, Konstantinos Gkatzionis, Benjamin M. C. Swift, Catherine E. D. Rees, Christine E. R. Dodd
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty
Externí odkaz:
https://doaj.org/article/7b35a80cfa7348b18ef7be5c1e2dae93
Autor:
Benjamin M. C. Swift, Diriisa Mugampoza, Christine E. R. Dodd, Catherine E. D. Rees, Konstantinos Gkatzionis
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abdfc7692a9d78763b9468f051411bb6
https://doi.org/10.3389/fmicb.2020.00904
https://doi.org/10.3389/fmicb.2020.00904
Publikováno v:
Food Science & Nutrition Research. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8966743c638a8614b9d55b781946d910
https://doi.org/10.33425/2641-4295.1016
https://doi.org/10.33425/2641-4295.1016
Autor:
Diriisa, Mugampoza, Konstantinos, Gkatzionis, Benjamin M C, Swift, Catherine E D, Rees, Christine E R, Dodd
Publikováno v:
Frontiers in Microbiology
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e66bcc3e7a151307c8c2aa9e57a4fcc8
https://pubmed.ncbi.nlm.nih.gov/32477308
https://pubmed.ncbi.nlm.nih.gov/32477308
Publikováno v:
Journal of Food Research. 9:67
East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential sou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1349087cfcb0bd577cdd8d7eae860612
https://doi.org/10.5539/jfr.v9n5p67
https://doi.org/10.5539/jfr.v9n5p67
Publikováno v:
Food chemistry. 287
The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b50ca97b449c9289997c5b815f875fa
https://pubmed.ncbi.nlm.nih.gov/30857693
https://pubmed.ncbi.nlm.nih.gov/30857693
Publikováno v:
Journal of Food Research. 8:37
This study determined the fatty acid (FA) composition of oil from groundnuts and oyster nuts in Uganda. The FA composition was determined by Gas Chromatography/Mass Spectrometry with FID. Oil from groundnuts contained 39.71 to 55.89% oleic, 20.21 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a66901882ce937f03c389a823af1a0aa
https://doi.org/10.5539/jfr.v8n6p37
https://doi.org/10.5539/jfr.v8n6p37
Publikováno v:
Journal of Food Research. 7:107
Texture is an important quality attribute of fresh and processed foods. In plant foods, texture is closely related with the structural integrity of the primary cell walls and middle lamella that is mainly composed of pectic substances. Bananas mainly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e04599b009b8ed7d917ffbd59dd145c
https://doi.org/10.5539/jfr.v7n6p107
https://doi.org/10.5539/jfr.v7n6p107