Papers mentioning cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Background and aims: essential oil, antimicrobial, and antioxidant properties of essential oil (EO)-based nanoemulsions (NEs) and for the first time their effect on the preservatio... Read full abstract on PubMed →
< 0.05). AENL did not have an adverse effect on the sensory properties of fortified cheese. In general, it can be said that AENL, especially at a concentration of 10%, can be succe... Read full abstract on PubMed →
strain, resulting in exopolysaccharides secretion (25.6 g/L), along with dry biomass (37.9 g/L) and lipid (4.6 g/L) production. Read full abstract on PubMed →
and SMSE propose an easy and efficient delivery vehicle for the transition of bio-compounds into cheese as a novel synbiotic food. Read full abstract on PubMed →
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer... Read full abstract on PubMed →
Agroindustrial by-products constitute an alternative source of feed livestock, and their use contributes to the sustainability of livestock systems and the circular bioeconomy. The... Read full abstract on PubMed →
/g), crystallinity index (CI) (from 72 to 60-70%), and crystallite size (from 78 to 72-76%). These values (except CI and CS), slightly increased after the use of the BC films as an... Read full abstract on PubMed →
strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the pres... Read full abstract on PubMed →
(dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant... Read full abstract on PubMed →
-anisidine values during the storage time. Therefore, fat oxidation was reduced in the supplemented cheese. Nevertheless, the supplemented cheese had limited color alterations. The... Read full abstract on PubMed →
The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the re... Read full abstract on PubMed →
was performed using conventional synthetic media and, also, grape pomace extract (GPE) and cheese whey permeate (CWP) under static and shaking conditions. Under shaking conditions,... Read full abstract on PubMed →
< 0.05) the cellular antioxidant activity. Furthermore, the same fraction of the ovine/caprine mixed SW increased, through the NF-κB pathway, the expression of SOD1 and CAT, genes... Read full abstract on PubMed →
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One... Read full abstract on PubMed →
Introduction: ), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects,... Read full abstract on PubMed →
. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits. Read full abstract on PubMed →
). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process. Read full abstract on PubMed →
Y138-6 BLIS exhibited broad antibacterial activity, high resistance to acid-base stress, and excellent thermal stability. This antibacterial substance inhibited the growth of aerob... Read full abstract on PubMed →
An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a... Read full abstract on PubMed →
P4M422. The results are important for the innovative sustainable production of carotenoid-rich matrices for different purposes (nutrition, health promotion, color) and industries (... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.