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.
PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot s... Read full abstract on PubMed →
Introduction: The consumption of dairy products, including soft cheese, has been associated with numerous health benefits due to their high nutritional value. However, the phenolic... Read full abstract on PubMed →
Nowadays, with consumers' requirements shifting towards more natural solutions and the advent of nutraceutical-based approaches, new alternatives for obesity management are being d... Read full abstract on PubMed →
value in cross-validation of 99.53%. Read full abstract on PubMed →
establishing positive and negative correlations with the discriminant metabolites. Overall, more than 120 features were annotated and identified with high confidence level across t... Read full abstract on PubMed →
Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Sym... Read full abstract on PubMed →
≤ .05) had pleasant effects on the sensory features (taste, odor, texture, and overall acceptability) of the cheese samples during storage time. It was concluded that composite coa... Read full abstract on PubMed →
. These sensory markers' identification will be essential to guide the selection and development of an autochthonous starter culture to improve cheese quality and safety issues and... Read full abstract on PubMed →
(100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesteras... Read full abstract on PubMed →
This study presents, the development of a green method to produce rich in thymol natural zeolite (TO@NZ) nanostructures. This material was used to prepare sodium-alginate/glycerol/... Read full abstract on PubMed →
< .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher... Read full abstract on PubMed →
Research background: Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs fo... Read full abstract on PubMed →
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and... Read full abstract on PubMed →
) based on a mixture design model. Additionally, the most effective powder was studied in vivo in yogurt, cream cheese, and minced meat burger. The samples that contained high poly... Read full abstract on PubMed →
575 ± 4 μg/mL. This bacterial eumelanin did not show cytotoxicity towards A375, HeLa Kyoto, HepG2, or Caco2 cell lines. The effect of melanin on cholesterol absorption and drug int... Read full abstract on PubMed →
. The relative standard deviations for intra-day and inter-day precision were 2.4-4.7% and 2.6-3.4%, respectively. In the present work, the UA-TFME method was successfully applied... Read full abstract on PubMed →
) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starter... Read full abstract on PubMed →
counts, of more than one log unit in comparison to the control cheese, for up to 12 d of cold storage. Such results support the reuse of agro-food byproducts, in substitution to ch... Read full abstract on PubMed →
species increased free radical scavenging (DPPH), oxygen radical absorbance capacity, and anti-inflammatory activity. The results highlight that grazing/browsing practices are supe... Read full abstract on PubMed →
values were found after duodenal phase digestion compared to oral phase digestion. Read full abstract on PubMed →
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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.