MANUFACTURE OF HEALTHY KARIESH CHEESE BY USING POMEGRANATE PEEL POWDER
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چکیده
منابع مشابه
Nutritional Composition of Detanninated and Fresh Pomegranate Peel Powder
Pomegranate (Punica granatum) peel is a nutritive, antioxidant rich byproduct, easily available after production of pomegranate juice and ready to eat arils. The present study is undertaken to know the nutritional importance of fresh and detanninated pomegranate peel powder. Fresh pomegranate peel collected after juice extraction from Bhagwa variety of pomegranate. Fresh peels were crushed fine...
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Bull, A. T. (1980) in Contemporary Microbial Ecology (Ellwood, D. C., Latham, M. J., Hedger, J. N., Lynch, J. M. & Slater, J. H., eds.), pp. 107-136, Academic Press, London Bull, A. T. & Slater, J. H. (1982) in Microbial Interactwns and Communities (Bull, A. T. & Slater, J. H., eds.), vol. 1, pp. 1-12, Academic Press, London Cain, R. B. (1981) in Microbial Degradation of Xenobwtics and Recalcit...
متن کاملManufacture and Use of Cheese Products
Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
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BACKGROUND The aim of this study was to explore the mechanism by which cervical cancer is inhibited by promoting IGFBP7 expression using ellagic acid from pomegranate peel extract. MATERIAL AND METHODS HeLa cells were divided into 6 groups: control group (NC), blank control group (BL), and IGFBP7 overexpression group (IGFBP7), and 2.5 uM, 5. 0 uM, and 10.0 uM ellagic acid-treated groups. The ce...
متن کاملAntioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh Pomegranate (Punica granatum)
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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ژورنال
عنوان ژورنال: Egyptian Journal of Food Science
سال: 2020
ISSN: 2636-4034
DOI: 10.21608/ejfs.2020.21758.1035