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852  Articles
1 of 86 pages  |  10  records  |  more records»
A promising area for improving probiotics is the search for new sources of strains and the development of complex preparations which would include different types of bacterial cultures that complement each other. Sources of selection may be traditional da... see more

Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry. Classical and modern genetic-molecular met... see more

Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of bot... see more

Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of bot... see more

In this research, alpha-emitter concentrations of 222Rn, 226Ra, and 238U in Iranian, Turkish, Egyptian, Saudi Arabian, and Iraqi canned cheeses that are available in Iraqi markets were measured using the CR-39 detector. Also, the health risk parameters as... see more

Tempeh is a type of soybean-based food made by a fermentation process. Processing soybeans into tempeh can involve adding natural additives to increase nutritional value and to make it more fulfilled. Cheese is a food derived from animal milk with high pr... see more

It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese. This study looked into the availability of plant-based enzymes as an al... see more

Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non-heat alternative to pasteurization. In this study, milk-based soft cheese was treated using various sonicat... see more

This study aimed to investigate the effect of pulsed UV light on the the preservation of the Savak cheese. In this study, the samples of Savak cheese (average 2 cm) that were produced from raw milk were exposed to two-sided pulsed UV light. The microbial ... see more

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