Zobrazeno 1 - 10
of 182
pro vyhledávání: '"edam cheese"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 2, Pp 116-124 (2023)
In order to study the ripening mechanism of Edam yak cheese, the sensory, physicochemical and textural properties, and proteolysis and lipolysis indexes of Edam yak cheese were determined after 0, 20, 40, 60 and 80 days of ripening. The degradation o
Externí odkaz:
https://doaj.org/article/199ce7eb38fd460988e319e7cb366fb2
Autor:
Mlček, Jiří1 mlcek@ft.utb.cz, Šustová, Květoslava2, Rop, Otakar3, Juríková, Tünde4, Humpolíček, Petr5, Balla, Štefan4
Publikováno v:
Acta Veterinaria Brno. 2013, Vol. 82 Issue 2, p191-196. 6p.
Autor:
Buňka, František1, Pachlová, Vendula1, Pernická, Lenka1, Burešová, Iva1, Kráčmar, Stanislav2, Lošák, Tomáš3
Publikováno v:
Journal of Texture Studies. Jun2013, Vol. 44 Issue 3, p187-195. 9p.
Autor:
Korenovská, Mária1, Suhaj, Milan1 milan.suhaj@vup.sk
Publikováno v:
Journal of Food & Nutrition Research. 2008, Vol. 47 Issue 2, p68-76. 9p. 5 Charts, 1 Graph.
Autor:
Songisepp, E.1 esongisepp@gmail.com, Hütt, P.1, Rätsep, M.1, Shkut, E.1, Kõljalg, S.2, Truusalu, K.2, Stsepetova, J.2, Smidt, I.2, Kolk, H.3, Zagura, M.4, Mikelsaar, M.2
Publikováno v:
Journal of Dairy Science. Oct2012, Vol. 95 Issue 10, p5495-5509. 15p. 1 Diagram, 6 Charts, 1 Graph.
Publikováno v:
International Dairy Journal. Oct2014, Vol. 38 Issue 2, p179-182. 4p.
Autor:
Heino, Antti1,2 antti.heino@valio.fi, Uusi-Rauva, Janne2 janne.uusi-rauva@valio.fi, Outinen, Marko2,3 marko.outinen@valio.fi
Publikováno v:
LWT - Food Science & Technology. May2010, Vol. 43 Issue 4, p640-646. 7p.
Autor:
Outinen, Marko1,2 marko.outinen@valio.fi, Heino, Antti1,3 antti.heino@valio.fi, Uusi-Rauva, Janne1,3 janne.uusi-rauva@valio.fi
Publikováno v:
LWT - Food Science & Technology. May2010, Vol. 43 Issue 4, p647-654. 8p.
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 439-447 (2014)
The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity durin
Externí odkaz:
https://doaj.org/article/fa0ddf018f7e47adb70c1c9ca2567898
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p2297-2303. 7p.