Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Reduced-fat cheese"'
Publikováno v:
Revista Científica, Vol 29, Iss 2 (2019)
RESUMEN Se estudió el efecto de la homogeneización de la fase grasa de la leche en la elaboración de queso fresco light (bajo en grasas). Para ello, la nata (20% grasa) se procesó por diferentes tecnologías incluyendo la homogeneización convenc
Externí odkaz:
https://doaj.org/article/e853ebdd45d84844adcbe0ac299a1879
Publikováno v:
Foods, Vol 10, Iss 1, p 184 (2021)
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://doaj.org/article/4f4dd6f8007249ef8985c26416d695d2
Publikováno v:
Microorganisms, Vol 8, Iss 10, p 1618 (2020)
This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus ther
Externí odkaz:
https://doaj.org/article/63fb4b1db6da4ec88c60e11348cda8b4
Autor:
Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, Carlos Dias Pereira
Publikováno v:
Foods, Vol 9, Iss 8, p 1020 (2020)
In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional ful
Externí odkaz:
https://doaj.org/article/69480b24f2784ab19b98d3b01d2645a3
Publikováno v:
Powder Technology. 391:510-521
There has been an increasing demand for reduced-fat versions of food that contain cheese powder as a flavouring ingredient. Therefore, we must reveal their positive and negative aspects as a result of fat reduction and accordingly redesign the produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e9e245e17dbf8236a6d0d5a81496e0d
https://doi.org/10.1016/j.powtec.2021.06.034
https://doi.org/10.1016/j.powtec.2021.06.034
Autor:
Golfo Moatsou, Evangelia Zoidou, Evangelia Choundala, Konstantinos Koutsaris, Olga Kopsia, Katerina Thergiaki, Lambros Sakkas
Publikováno v:
Foods, Vol 8, Iss 6, p 204 (2019)
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was ca
Externí odkaz:
https://doaj.org/article/31d76b940aa6429c953c23817fb85db6
Publikováno v:
Foods, Vol 10, Iss 184, p 184 (2021)
Foods
Volume 10
Issue 1
Foods
Volume 10
Issue 1
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7b3d1e38878008442b640f4040c8f0f
https://www.mdpi.com/2304-8158/10/1/184
https://www.mdpi.com/2304-8158/10/1/184
Publikováno v:
Microorganisms
Volume 8
Issue 10
Microorganisms, Vol 8, Iss 1618, p 1618 (2020)
Volume 8
Issue 10
Microorganisms, Vol 8, Iss 1618, p 1618 (2020)
This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4adbcba4d0db6b5008e524a7f5968040
Autor:
Natalí Garcia Marnotes, Arona Figueiroa Pires, Carlos Eduardo Pereira, David Gomes, Marta Henriques, Ana Raquel Borges
Publikováno v:
Foods
Foods, Vol 9, Iss 1020, p 1020 (2020)
Volume 9
Issue 8
Foods, Vol 9, Iss 1020, p 1020 (2020)
Volume 9
Issue 8
In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional ful
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b43c5a974006223eb35ef6d3cfbfadc9
https://doi.org/10.37247/afs.1.2020.13
https://doi.org/10.37247/afs.1.2020.13
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