Buscar
Mostrando ítems 1-10 de 157
EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE
(Wiley-blackwellMaldenEUA, 2011)
Impact of pH on the texture of cultured Cream cheese: firmness and water phase characteristics
(A V A AgrarverlagKemptenAlemanha, 2006)
Aprovechamiento del suero ácido de queso doble crema para la elaboración de quesillo utilizando tres métodos de complementación de acidez con tres ácidos orgánicosMaximization of the acid serum of double cream cheese making quesillo, using acidity complementation with three organic acids
(Universidad de Antioquia, Escuela de Nutrición y DietéticaMedellín, Colombia, 2019)
Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage
(Inst Food TechnologistsChicagoEUA, 2006)
Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese
(2017)
Aflatoxin M1 (AFM1), a metabolite resulting from the hepatic metabolism of aflatoxin B1, is a potential carcinogen that can be found in milk, cheese, and others dairy products. In this work, we aimed to elucidate the ...
Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese
(2017)
Aflatoxin M1 (AFM1), a metabolite resulting from the hepatic metabolism of aflatoxin B1, is a potential carcinogen that can be found in milk, cheese, and others dairy products. In this work, we aimed to elucidate the ...
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
(ELSEVIER SCIENCE INCNEW YORK, 2012)
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption ...
Qualidade microbiológica, físico-química e perfil eletroforético de amostras de soros de queijo produzidos no norte de Minas Gerais
(Universidade Federal de Minas GeraisUFMG, 2017-09-29)
Cheese, by volume of production, is the main lactic derivative produced in Brazil. During its production, a serum release occurs, which is still considered a by-product of the cheese industry. Cheese serum is important ...
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
(ElsevierNew York, 2012)