Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta
Sign Up to like & getrecommendations! Published in 2022 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.60.01.22.7105
Abstract: SUMMARY Research background Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could… read more here.
Keywords: chlorella sm1; growth; medium; ricotta ... See more keywords
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
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DOI: 10.3390/foods9050580
Abstract: Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of… read more here.
Keywords: ricotta cheese; ultraviolet visible; light; ultraviolet near ... See more keywords
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Sign Up to like & getrecommendations! Published in 2017 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2017.6316
Abstract: Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese… read more here.
Keywords: ricotta cheese; evaluation microbiological; buffalo ricotta; campania buffalo ... See more keywords