Zobrazeno 1 - 10
of 724
pro vyhledávání: '"fresh cheese"'
Autor:
Dominika Jurášková, Susana C. Ribeiro, Rita Bastos, Elisabete Coelho, Manuel A. Coimbra, Célia C. G. Silva
Publikováno v:
Macromol, Vol 4, Iss 3, Pp 680-696 (2024)
A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3
Externí odkaz:
https://doaj.org/article/23518b53446c4b95adc842e2c17066f1
Autor:
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, Miya Su, Zhengjun Wu, Huanchang Zhang, Chi Zhang, Xingmin Xu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101147- (2024)
The metabolite and peptide profiles of fresh cheese fermented by three novel probiotics, Lacticaseibacillus rhamnosus B6, Limosylactobacillus fermentum B44 and Lacticaseibacillus rhamnosus KF7, were investigated using LC-MS/MS-based metabolomics and
Externí odkaz:
https://doaj.org/article/16ff902471414cc8921b3ce994fb17ef
Autor:
Gudrun Horstmann, Johannes Schäfer, Melanie Rosenberger, Ines Seitl, Jörg Hinrichs, Lutz Fischer
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 8, Pp 5266-5275 (2023)
ABSTRACT: The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endo
Externí odkaz:
https://doaj.org/article/e79f00e2c8cc4380bdfcf49d9cb620ac
Akademický článek
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Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 207-207 (2023)
The aim of the study was to assess the chemical and sensory characteristics of fresh cheese with the addition of basil. The basil was added in the form of hydrosol (H1 - 1.0 mL; H2 - 1.25 mL; H3 - 1.50 mL; H4 - 1.75 ml to 1 L of milk). The samples of
Externí odkaz:
https://doaj.org/article/37f3c90011a0400cad7c3c86b0344c48
Autor:
Diego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, Giulia Bonacucina, Sauro Vittori, Filippo Maggi, Gianni Sagratini
Publikováno v:
Foods, Vol 12, Iss 18, p 3499 (2023)
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product
Externí odkaz:
https://doaj.org/article/372456e1fd3342ea932d5c007822518c
Autor:
Aurora Sainz-Ramírez, Julieta-Gertrudis Estrada-Flores, José Velarde-Guillén, Felipe López-González, Carlos-Manuel Arriaga-Jordán
Publikováno v:
Revista Colombiana de Ciencias Pecuarias, Vol 36, Iss 2, Pp 98-108 (2022)
Background: Goat production has grown worldwide as a way to improve the quality of rural life and reduce the environmental footprint; nevertheless, there is a need to increase productivity through improved feeding strategies. The market demands healt
Externí odkaz:
https://doaj.org/article/4adcbb2f6c9f40dba68d1afe2f0bc3d9
Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk
Autor:
Onur Guneser, Büşra Aydin
Publikováno v:
Mljekarstvo, Vol 72, Iss 3, Pp 172-188 (2022)
The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physico
Externí odkaz:
https://doaj.org/article/cb0da3e4f0bb400ca346b4c710927392
Akademický článek
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Akademický článek
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