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Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging
Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging
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Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging

Dermiki, Maria ; Ntzimani, Athina ; Badeka, Anastasia ; Savvaidis, Ioannis N. ; Kontominas, Michael G.

Food science & technology, 2008-03, Vol.41 (2), p.284-294 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
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Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

3
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
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Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

4
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
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Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

Di Pierro, Prospero ; Sorrentino, Angela ; Mariniello, Loredana ; Giosafatto, Concetta Valeria L. ; Porta, Raffaele

Food science & technology, 2011-12, Vol.44 (10), p.2324-2327 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese
Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese
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Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

Zhong, Yu ; Cavender, George ; Zhao, Yanyun

Food science & technology, 2014-04, Vol.56 (1), p.1-8 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
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A probiotic soy-based innovative product as an alternative to petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 59, n. 1, p. 411-417, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

7
Emulsifying salt increase stability of cheese emulsions during holding
Emulsifying salt increase stability of cheese emulsions during holding
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Emulsifying salt increase stability of cheese emulsions during holding

Hougaard, Anni B. ; Sijbrandij, Anna G. ; Varming, Camilla ; Ardö, Ylva ; Ipsen, Richard

Food science & technology, 2015-06, Vol.62 (1), p.362-365 [Periódico revisado por pares]

Elsevier Ltd

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8
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
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Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

Elsamani, Mohamed O. ; Habbani, Siddig S. ; Babiker, Elfadil E. ; Mohamed Ahmed, Isam A.

Food science & technology, 2014-11, Vol.59 (1), p.553-559 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey
Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey
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Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey

Juodeikiene, Grazina ; Zadeike, Daiva ; Bartkiene, Elena ; Klupsaite, Dovile

Food science & technology, 2016-10, Vol.72, p.399-406 [Periódico revisado por pares]

Elsevier Ltd

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10
Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere
Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere
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Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere

Govaris, Alexander ; Botsoglou, Evropi ; Sergelidis, Daniil ; Chatzopoulou, Pashalina S.

Food science & technology, 2011-05, Vol.44 (4), p.1240-1244 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Deste Autor:

  1. Saad, S
  2. Castro, I
  3. Buriti, F
  4. Cardarelli, H
  5. Tamine, A

Neste Assunto:

  1. Life Sciences & Biomedicine
  2. Food Science & Technology
  3. Science & Technology
  4. Food Science
  5. Food Industries

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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