Background: There is an increasing interest from the pharmaceutical and food industry in
natural antioxidant and bioactive compounds derived from plants as substitutes for synthetic …

The object of this study was to investigate the possibility of using xanthan gum and flaxseed
mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples …

This study aimed to research the effects of some herbs and the packaging material on total
phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic …

The aim of this study was to investigate the effects of cow breed and the addition of wild
garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd …

In this research, the changes in total phenolics, antioxidant, and antimicrobial activities
during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium …

In this study, chitosan flake was micronized in a ball mill to make fine powder. The effects of
the milling on properties of chitosan, such as particle size, molecular parameters, bulk …

Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were
added to UF-Feta-type Cheese. The aim of this study was to comprising CE and MCE on …

The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on
Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were …

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide
market is constantly growing, and prolonging its shelf-life is an important challenge for the …

In this study, a traditional Chinese dish, a ready-to-eat sweet and sour carp was developed.
The effects of sterilization temperature (110, 115, 121, and 130° C) on the selected …