Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
Sign Up to like & getrecommendations! Published in 2018 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2018.06.005
Abstract: Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and… read more here.
Keywords: microbiological physicochemical; sensory; sensory characteristics; packaging microbiological ... See more keywords
Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.01.020
Abstract: Abstract The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three… read more here.
Keywords: milk; cultures development; microbiological physicochemical; sensory microbiological ... See more keywords
Effect of grape pomace from red cultivar "Nero d'Avola" on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of applied microbiology"
DOI: 10.1111/jam.15354
Abstract: AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to "Vastedda" typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile… read more here.
Keywords: gpp; microbiological physicochemical; physicochemical phenolic; grape pomace ... See more keywords
Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Quality"
DOI: 10.1155/2019/6256409
Abstract: This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon… read more here.
Keywords: dried persimmons; microbiological physicochemical; quality; diospyros kaki ... See more keywords
Microbiological and Physicochemical Quality of Honeys from South and South-West of Niger
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-6-6-9
Abstract: With all the complexity of the biological composition of honey, our work focused on the microbiological (bacteriological and mycological) and physicochemical characterization of Nigerian honeys. The results showed a satisfactory bacteriological composition of honey samples… read more here.
Keywords: honeys south; quality; microbiological physicochemical; niger ... See more keywords
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt.
Sign Up to like & getrecommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202220201798
Abstract: In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus… read more here.
Keywords: addition; antioxidant activity; blueberry; properties strained ... See more keywords
Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
Sign Up to like & getrecommendations! Published in 2019 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2019.8009
Abstract: In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were… read more here.
Keywords: storage; microbiological physicochemical; ricotta cheese; physicochemical properties ... See more keywords