Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Golfo Moatsou"'
Autor:
Golfo Moatsou
Publikováno v:
Foods, Vol 13, Iss 7, p 1078 (2024)
Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...]
Externí odkaz:
https://doaj.org/article/e12cc2c07f184f62899e8fad505031ba
Publikováno v:
Foods, Vol 12, Iss 24, p 4501 (2023)
This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a p
Externí odkaz:
https://doaj.org/article/00c4b5fa86114cebb520573523bef8d4
Publikováno v:
Foods, Vol 12, Iss 20, p 3860 (2023)
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with t
Externí odkaz:
https://doaj.org/article/2488c717882d44f4836603914afd8351
Publikováno v:
Dairy, Vol 2, Iss 4, Pp 530-541 (2021)
The purpose of this work was to study the suitability of the water-soluble extracts (WSE) of semi-hard sheep milk cheese for analysis by diffuse reflectance Fourier transform mid-infrared spectroscopy (FT-MIR) and the development of classification mo
Externí odkaz:
https://doaj.org/article/50c1f3702d44469d8915e68cb3c29b85
Autor:
Golfo Moatsou, Ekaterini Moschopoulou, Evangelia Zoidou, Aggeliki Kamvysi, Dimitra Liaskou, Vassiliki Tsigkou, Lambros Sakkas
Publikováno v:
Dairy, Vol 2, Iss 3, Pp 410-421 (2021)
The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5
Externí odkaz:
https://doaj.org/article/425d7ab291fa47a5b68ca7ddaef5356c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/256af65136574f98b0bd837fcf053fdb
Publikováno v:
Foods, Vol 11, Iss 24, p 3953 (2022)
Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect
Externí odkaz:
https://doaj.org/article/f119b3cd69b84410bfd91887f0390911
Publikováno v:
Foods, Vol 11, Iss 14, p 2103 (2022)
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amin
Externí odkaz:
https://doaj.org/article/e386cd643f8e4792828a2a59d9eed82a
Publikováno v:
Foods, Vol 11, Iss 3, p 465 (2022)
The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatm
Externí odkaz:
https://doaj.org/article/e08c3af653d24aceaeaeec5a6dc737db
Autor:
Golfo Moatsou, Ekaterini Moschopoulou
Publikováno v:
Foods, Vol 10, Iss 5, p 1008 (2021)
The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...]
Externí odkaz:
https://doaj.org/article/db4de4cebf284b639ff255c8dc1a0c05