Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Shaikh Adil"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)
Abstract In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidificat
Externí odkaz:
https://doaj.org/article/173651bb268a4f8caedb0ec9696b9d29
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The objective of this study was to assess the impact of incorporating Saccharomyces boulardii yeast (a known probiotic culture) as an adjunct culture on the quality characteristics of Mozzarella cheese, prepared using two different cheesemak
Externí odkaz:
https://doaj.org/article/440028d4bf104be68f45fd769065afe4
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively)
Externí odkaz:
https://doaj.org/article/0307382b3db14776881ed4c58dab8de3
Publikováno v:
International Journal of Dairy Technology. 76:371-380
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65678363fcc5877a8fb59fb4f2c8fc1c
https://doi.org/10.1111/1471-0307.12930
https://doi.org/10.1111/1471-0307.12930
Publikováno v:
Agricultural Reviews.
Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd01238bd25bd07c4a87283aa02b268e
https://doi.org/10.18805/ag.r-2232
https://doi.org/10.18805/ag.r-2232
Publikováno v:
Agricultural Reviews.
Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e384d57edbd38c5ff2cd29dd8ab23ed9
https://doi.org/10.18805/ag.r-2331
https://doi.org/10.18805/ag.r-2331
Publikováno v:
International Journal of Civil Engineering. 4:11-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75529826b21b5ec7d75d8b03c9b862e
https://doi.org/10.14445/23488352/ijce-v4i4p102
https://doi.org/10.14445/23488352/ijce-v4i4p102
Publikováno v:
Agricultural Reviews.
Mineral deficiency can be defined as a condition that caused due to reduced level of any of the minerals essential to human health. Low mineral concentration may impair a function dependent on that mineral in a body. Minerals support normal growth an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28ddf5825675c05a6c01fa1a6c4e640e
https://doi.org/10.18805/ag.r-1726
https://doi.org/10.18805/ag.r-1726
Publikováno v:
Asian Journal of Dairy and Food Research. 34
The objective of this study was evaluation of the shelf life of reconstituted kheer packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d213c9cbea998b2effaa75c88bdb32b1
https://doi.org/10.18805/ajdfr.v34i4.6876
https://doi.org/10.18805/ajdfr.v34i4.6876