Zobrazeno 1 - 10
of 1 147
pro vyhledávání: '"White cheese"'
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 3 (47) پاییز, Pp 41-52 (2022)
One of the most widely used cheeses in Iran is UF white cheese. The presence of nutrients in different types of cheese, make that susceptible to the growth of various microorganisms. Therefore, the use of preservatives to maintain the quality of this
Externí odkaz:
https://doaj.org/article/f186577978bd4769a0515e74b88237d0
Autor:
Mohamed G. Shehata, Tawfiq Alsulami, Nourhan M. Abd El-Aziz, Hagar S. Abd-Rabou, Sobhy A. El Sohaimy, Amira M. G. Darwish, Karolina Hoppe, Hatem S. Ali, Ahmed Noah Badr
Publikováno v:
Toxins, Vol 16, Iss 2, p 93 (2024)
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin;
Externí odkaz:
https://doaj.org/article/ca521df74b614dd7b4de2d2c8213e043
Akademický článek
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Akademický článek
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Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11692 (2023)
Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white che
Externí odkaz:
https://doaj.org/article/5e7146bc49f64d4cb865fecc6eb421bf
Autor:
Oscar Peña-Rodas, Mario Pineda-Rivas, Martha Guzman-Rodriguez, Roxana Martinez-Lopez, Roberto Hernandez-Rauda
Publikováno v:
Toxicology Reports, Vol 9, Iss , Pp 1647-1654 (2022)
Detection of residual formaldehyde (FA) in dairy products could be explained by direct addition of this preservative to extend the shelf life of raw material or final product at room temperature. FA is not authorized as a preservative by internationa
Externí odkaz:
https://doaj.org/article/b930cec0134546948d2a3c373edd6af0
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 1, Pp 40-55 (2022)
ABSTRACT: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical ch
Externí odkaz:
https://doaj.org/article/8a008b60efee40c7acd1e8f2962751f5
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents
Externí odkaz:
https://doaj.org/article/a99d6efe8d2040a086855a8c02f2db6e
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 127-140 (2021)
In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese
Externí odkaz:
https://doaj.org/article/8662a717332a428ab8dde30b10932948