Effects of parboiling and infrared radiation drying on the quality of germinated brown rice
N Chatchavanthatri, T Junyusen… - Journal of Food …, 2021 - Wiley Online Library
This research investigated the physicochemical properties, bioactive compounds, and
microstructure of brown rice (BR) and non‐parboiled and parboiled germinated brown rice …
microstructure of brown rice (BR) and non‐parboiled and parboiled germinated brown rice …
Effect of inulin on organic acids and microstructure of synbiotic cheddar-type cheese made from buffalo milk
The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium
animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical …
animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical …
Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese
Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish
cheese Page 1 356 Introduction Recently, consuming low-fat foods includes cheeses to reduce …
cheese Page 1 356 Introduction Recently, consuming low-fat foods includes cheeses to reduce …
Physicochemical, microstructural and sensory impact of fat replacers on low-fat Edam cheese manufactured from buffalo's milk
SAM El-Aidie, EI Ghita, SM El-Dieb… - International Journal of …, 2019 - ijalsr.org
The objective of the current work was to evaluate the effect of three different commercial
protein-based fat replacers Prolo® 11 (PR), Simplesse® 100 (SM) and Dairy Lo TM (DL) on …
protein-based fat replacers Prolo® 11 (PR), Simplesse® 100 (SM) and Dairy Lo TM (DL) on …
[PDF][PDF] Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat´ s milk
AM Ortíz-Deleón, C Ramírez-Santiago… - Revista Mexicana de …, 2023 - researchgate.net
Los quesos elaborados con leche de cabra han cobrado importancia en algunas regiones
de México, donde la diversificación de su uso más allá de los dulces tradicionales, ha …
de México, donde la diversificación de su uso más allá de los dulces tradicionales, ha …
Biological usefulness of raw milk as a factor in obtaining high-quality cheeses
I Buyanova, V Shrainer - BIO Web of Conferences, 2023 - bio-conferences.org
Health saving is the main state program and a priority direction of scientific centers in Russia
and Kuzbass. Cheese is a unique product representing a concentrate of milk fat and protein …
and Kuzbass. Cheese is a unique product representing a concentrate of milk fat and protein …
[PDF][PDF] Escuela Agrícola Panamericana, Zamorano Departamento de Agroindustria Alimentaria Ingeniería en Agroindustria Alimentaria
DAC Garcia, E Moncada, MR Espinal - bdigital.zamorano.edu
La acuacultura es la cría y producción de especies de agua dulce o salada, que garantiza la
seguridad alimentaria y nutrición, para esto se desarrolló un plan HACCP para identificar …
seguridad alimentaria y nutrición, para esto se desarrolló un plan HACCP para identificar …