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How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets
From January 1st 2010 it was mandatory for all retail stores selling fresh fish in Norway to provide their customers with capture date information for wild fish and slaughter date for farmed fish. The objectives of this ...
Ultrasonic assessment of fresh cheese composition
(Elsevier B.V., 2011-03-01)
Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were ...
SEROTYPES AND VIRULENCE OF SALMONELLA SP ISOLATED FROM FRESH-WATER
(Soc Brasileira Microbiologia, 1995-01-01)
Twenty six Salmonella isolates of different serotypes were found in samples of fresh water. All 26 strains were checked for the presence of plasmids. Plasmids were found in eleven isolates. Four of the plasmid-containing ...
Characterization of fresh cheese with addition of probiotics and prebiotics
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. ...
Gut mucosal immunomodulation by probiotic fresh cheese
Probiotic Fresh Cheese (PFC) is a suitable vehicle for the oral administration of Streptococcus thermophilus, Lactococcus lactis (lactic acid starter bacteria), Bifidobacterium bifidum, Lactobacillus acidophilus and L. ...
Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese
(UNIV SAO PAULO, CONJUNTO QUIMICAS, 2008)
The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses ...
The fresh-water discharge in Todos os Santos Bay (BA) an its significance to the general water circulation
(Instituto de Geociências /Universidade Federal do Rio Grande do Sul, 2001)
FORMULATION AND CHARACTERIZATION OF DRY MIXES BASED ON DEHYDRATED FRESH HIGH-LYSINE CORN
(Kluwer Academic PublDordrechtHolanda, 1995)