Výsledky vyhledávání - "processed cheeses"

Akademický článek

Improving the quality and the technology of processed cheeses

Autor: Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov

Publikováno v: Potravinarstvo, Vol 17 (2023)

This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classic

Externí odkaz: https://doaj.org/article/abb951cdfde34b0bb6a9c820f3b2fe4f

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Akademický článek

Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

Autor: Haddad, Moawiya A., Omar, Sharaf S., Parisi, Salvatore

Publikováno v: British Food Journal, 2021, Vol. 123, Issue 6, pp. 2003-2015.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/BFJ-10-2020-0934

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Akademický článek

Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food

Autor: Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah M. Alqattan, Salah M. Aleid, Hosam M. Habib

Publikováno v: Foods, Vol 12, Iss 3, p 679 (2023)

Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. T

Externí odkaz: https://doaj.org/article/393ec80b6b984dbaacbdb55960b9b661

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Akademický článek

Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types

Autor: Onur Güneşer, Yonca Karagül Yüceer, Musa Yalman

Publikováno v: Journal of Agricultural Sciences, Vol 23, Iss 1, Pp 63-75 (2017)

The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromato

Externí odkaz: https://doaj.org/article/0a2c3bb1086d4f40bc1199c8d126697a

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Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese

Autor: Fusieger, A., Rodrigues de Jesus, S., da Silva, R. R., Camargo, A. C., Aparecida, J., Honorato, C., Gonçalves, Teixeira, C. Souza L. V., Caggia, C., Nero, L. A., de Carvalho, A. F.

Publikováno v: Food Control. 147:109580

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e9f2c7d5a4d05b46d4fb50b159a727
https://doi.org/10.1016/j.foodcont.2022.109580

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Akademický článek

DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES

Autor: Lupinskaya S.M., Kuznetsova L.A.

Publikováno v: Техника и технология пищевых производств, Vol 37, Iss 2, Pp 22-28 (2015)

The protein composition of wild plants is quite diverse. Some herb wild plants have rather high protein content and can serve as its additional source when developing combined products with balanced protein content. In this regard, the selection of w

Externí odkaz: https://doaj.org/article/961aa135fcb74b07a148d456f70e9c06

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