Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia”

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Hot cheese: a processed Swiss cheese model.

James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...

متن کامل

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.

BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...

متن کامل

Chemical Composition, Physical Characteristics, Digestibility and Degradability of Grape Pomace Processed with Neurospora sitophila

The nutritive values of non- processed and processed grape pomace with Neurospora sitophila were evaluated. The chemical compositions and physical characteristics of samples were evaluated by laboratory analysis. An in vitro digestibility experiment was done to determine digestibility coefficients of dry matter, organic matter and also digestible organic matter in dry matter (DOMD) to estimate ...

متن کامل

DENSIFICATION AND MICROSTRUCTURE CHARACTERISTICS OF A PREALLOYED ALPHA BRASS POWDER PROCESSED BY LIQUID PHASE SINTERING

The rapidly solidified prealloyed alpha brass powder with a size range of 40 to 100 μm produced by water atomization process was consolidated using liquid phase sintering process. The relationships between sintering temperature, physic-mechanical properties and microstructural characteristics were investigated. Maximum densification was obtained at 930 °C, under 600 MPa compacting pressure,...

متن کامل

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying co...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

سال: 2020

ISSN: 2707-5885,2519-268X

DOI: 10.32718/nvlvet-f9312