Zobrazeno 1 - 10
of 10
pro vyhledávání: '"melted cheese"'
Autor:
Ovidiu Tiţa, Maria Adelina Constantinescu, Mihaela Adriana Tiţa, Cristina Bătuşaru, Ion Mironescu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current st
Externí odkaz:
https://doaj.org/article/e37105be856d4ee8b6c013845823853a
Akademický článek
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Autor:
Díaz-Sánchez, Jorge, García-González, Mercedes Caridad, Lorente-González, Gustavo Yasser, Cardoso-Paneque, Lianet
Publikováno v:
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 5 No. 9 Ed. esp. (2021): REVISTA CIENTÍFICA YACHASUN (Edición especial octubre 2021-Universidad de Camagüey Ignacio Agramonte Loynaz); 44-60
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 5 Núm. 9 Ed. esp. (2021): REVISTA CIENTÍFICA YACHASUN (Edición especial octubre 2021-Universidad de Camagüey Ignacio Agramonte Loynaz); 44-60
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 5 Núm. 9 Ed. esp. (2021): REVISTA CIENTÍFICA YACHASUN (Edición especial octubre 2021-Universidad de Camagüey Ignacio Agramonte Loynaz); 44-60
Processed or melted cheese is turned into a good alternative to dairy industry, due to its long period of duration and it offers better facilities in management of the industries. The objective of the researching was to establish an adequate proporti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=issn26973456::e8bca2e4c606139a3eb83103e7cad382
https://editorialibkn.com/index.php/Yachasun/article/view/163
https://editorialibkn.com/index.php/Yachasun/article/view/163
Autor:
Lima, Katyuscya Rodrigues, Medeiros, Jéssica Silva, Leão, Paulo Victor Toledo, Cunha, João Vitor Teixeira da, Borges, Wemerson de Freitas, Santos, Givanildo de Oliveira, Silva, João Antônio Gonçalves e, Costa, Adriano Carvalho, Silva, Marco Antônio Pereira da, Nicolau, Edmar Soares
Publikováno v:
Research, Society and Development; Vol. 10 No. 2; e33710212455
Research, Society and Development; Vol. 10 Núm. 2; e33710212455
Research, Society and Development; v. 10 n. 2; e33710212455
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 2; e33710212455
Research, Society and Development; v. 10 n. 2; e33710212455
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The inclusion of sensory analysis helps in the perception of acceptance of food consumption, some factors are identified with various methods, as in the present study, the objective was to evaluate the sensory and rheological properties of creamy cur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::a5aaa4492bc669173c5dd996ac8c9c29
https://rsdjournal.org/index.php/rsd/article/view/12455
https://rsdjournal.org/index.php/rsd/article/view/12455
Akademický článek
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Publikováno v:
Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств».
В статье приведены вязкостно скоростные характеристики плавленого сыра «Кисломолочный» при температурах продукта от 20,0 до 80,2 0С и разл
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2806::9f713f1ccc3b9268f5e133631d11fce9
http://cyberleninka.ru/article_covers/16469015.png
http://cyberleninka.ru/article_covers/16469015.png
Autor:
Labrović, Ivana
Sir je tvrdi ili polutvrdi proizvod mlijeka koji se dobija zgrušavanjem i odvajanjem čvrste materije iz mlijeka od tečnosti (sirutka). Što više sirutke odvojimo, to dobivamo tvrđi sir. Sir je proizvod grušanja kazeinskog kompleksa u mlijeku uz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5f23c293fbfb1dc3584773f9053c5ba9
https://repozitorij.ptfos.hr/islandora/object/ptfos:516/datastream/PDF
https://repozitorij.ptfos.hr/islandora/object/ptfos:516/datastream/PDF
Autor:
Fife, Robert Lloyd
Publikováno v:
All Graduate Theses and Dissertations
The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb7192ab2b993d88bc384532c3489c14
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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K zobrazení výsledku je třeba se přihlásit.
Autor:
Fife, Robert Lloyd
Publikováno v:
All Graduate Theses and Dissertations.
The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretc
Externí odkaz:
https://digitalcommons.usu.edu/etd/5492
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6557&context=etd
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6557&context=etd