Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Motal cheese"'
Autor:
Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi
Publikováno v:
Fermentation, Vol 6, Iss 4, p 95 (2020)
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics.
Externí odkaz:
https://doaj.org/article/b70ff39e187b412ea0b610029a2e0bd6
Autor:
Milad Yaghoubi, Sodeif Azadmard Damirchi, José M. Lorenzo, Rubén Domínguez, Javad Hesari, Ashkan Rezaei, Photis Papademas, Kazem Alirezalu
Publikováno v:
Fermentation; Volume 6; Issue 4; Pages: 95
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Fermentation, Vol 6, Iss 95, p 95 (2020)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Fermentation, Vol 6, Iss 95, p 95 (2020)
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::741beac121672f53498b6986b80318b0
https://hdl.handle.net/20.500.14279/23121
https://hdl.handle.net/20.500.14279/23121
Autor:
Seyyed Javad Ebadi Nezhad, Baltasar Mayo, Mohammad Reza Edalatian Dovom, Masoud Yavarmanesh, Mohammad Najafi
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Lactobacilli produce large amounts of bioactive metabolites, which makes them suitable for numerous technological applications. The objective was to evaluate the technological characteristics of 16 Lactobacillus isolates from Iranian raw milk Motal c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbab47fc2e7896284e6d7d0781fd2036
http://hdl.handle.net/10261/223133
http://hdl.handle.net/10261/223133
Autor:
Mammadova, Kushvara
ÖZETAzerbaycan'da Üretilen Motal Peynirinde Aflatoksin M1 Seviyesinin AraştırılmasıAmaç: Bu çalışmada Azerbaycan'ın başta Karabağ bölgesi olmak üzere özellikle Gence ilinde geleneksel yöntemlerle koyun sütünden üretilen motal peyn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::6b656717791d58b540cd1a40177a2589
https://acikbilim.yok.gov.tr/handle/20.500.12812/54461
https://acikbilim.yok.gov.tr/handle/20.500.12812/54461
Publikováno v:
Gıda, Vol 35, Iss 6, Pp 423-430 (2015)
Motal peyniri, ülkemizde üretilen Tulum peyniri çeşitlerinden birisidir. Bu çalışmada iki farklı depolama sıcaklığı (4±1 ºC ve -18±1 ºC) ve ambalajlama şeklinin (vakum ve normal) 180 günlük depolama süresince Motal peynirinin yağ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d401862c90e3555bdee531885705a1f7
http://dergipark.gov.tr/gidader/issue/6894/92216?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6894/92216?publisher=gidadernegi
Akademický článek
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Publikováno v:
Volume: 35, Issue: 6 423-430
Gıda
Gıda
Motal cheese is one kind of the Tulum cheese produced in Turkey. In this research the effect of two storage temperatures (4±1 ºC and -18±1 ºC) and two packaging methods (vacuum and non vacuum) on fat content, lipolysis, pH and organic acid conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::155254818cca14f4582024ee50b1763a
https://dergipark.org.tr/tr/pub/gida/issue/6894/92216
https://dergipark.org.tr/tr/pub/gida/issue/6894/92216
Autor:
Andiç, Seval
VII öz Bu çalışmada yöresel olarak üretilen Motal peyniri için, uygun yapım tekniği, ambalaj materyali ve depolama sıcaklığı belirlemek amacıyla farklı uygulamalar denenmiştir. Yapım tekniğinde iki farklı metot uygulanmıştır. Bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::46628692111742c9fe3d55c65219bd30
https://acikbilim.yok.gov.tr/handle/20.500.12812/705319
https://acikbilim.yok.gov.tr/handle/20.500.12812/705319
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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