194 related articles for article (PubMed ID: 22939797)
1. Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese.
Ramos ÓL; Pereira JO; Silva SI; Fernandes JC; Franco MI; Lopes-da-Silva JA; Pintado ME; Malcata FX
J Dairy Sci; 2012 Nov; 95(11):6282-92. PubMed ID: 22939797
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of Chitosan-Starch-Based Edible Coating To Improve the Shelf Life of Bod Ljong Cheese.
Mei J; Guo Q; Wu Y; Li Y
J Food Prot; 2015 Jul; 78(7):1327-34. PubMed ID: 26197284
[TBL] [Abstract][Full Text] [Related]
3. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami.
Moreira Mdel R; Pereda M; Marcovich NE; Roura SI
J Food Sci; 2011; 76(1):M54-63. PubMed ID: 21535694
[TBL] [Abstract][Full Text] [Related]
4. Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese.
Mileriene J; Serniene L; Henriques M; Gomes D; Pereira C; Kondrotiene K; Kasetiene N; Lauciene L; Sekmokiene D; Malakauskas M
J Dairy Sci; 2021 Feb; 104(2):1504-1517. PubMed ID: 33309377
[TBL] [Abstract][Full Text] [Related]
5. Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese.
Yangılar F; Oğuzhan Yıldız P
J Sci Food Agric; 2016 May; 96(7):2328-36. PubMed ID: 26198464
[TBL] [Abstract][Full Text] [Related]
6. Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs.
Kim KW; Daeschel M; Zhao Y
J Food Sci; 2008 Jun; 73(5):M227-35. PubMed ID: 18577005
[TBL] [Abstract][Full Text] [Related]
7. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
Yazici F; Akbulut C
J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979
[TBL] [Abstract][Full Text] [Related]
8. Use of edible films and coatings in cheese preservation: Opportunities and challenges.
Costa MJ; Maciel LC; Teixeira JA; Vicente AA; Cerqueira MA
Food Res Int; 2018 May; 107():84-92. PubMed ID: 29580546
[TBL] [Abstract][Full Text] [Related]
9. Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese.
Azhdari S; Moradi M
Int J Biol Macromol; 2022 Jun; 209(Pt B):2042-2049. PubMed ID: 35504417
[TBL] [Abstract][Full Text] [Related]
10. Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese.
Pires A; Pietruszka H; Bożek A; Szkolnicka K; Gomes D; Díaz O; Cobos A; Pereira C
Foods; 2024 Feb; 13(5):. PubMed ID: 38472787
[TBL] [Abstract][Full Text] [Related]
11. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Amornkul Y; Henning DR
J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
[TBL] [Abstract][Full Text] [Related]
12. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese.
Zhang R; Wang B; Zhang F; Zheng K; Liu Y
Int J Food Microbiol; 2024 Jul; 419():110751. PubMed ID: 38781648
[TBL] [Abstract][Full Text] [Related]
13. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
14. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production.
Ayyash MM; Shah NP
J Food Sci; 2010 Aug; 75(6):C525-9. PubMed ID: 20722906
[TBL] [Abstract][Full Text] [Related]
15. Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.
Duan J; Park SI; Daeschel MA; Zhao Y
J Food Sci; 2007 Nov; 72(9):M355-62. PubMed ID: 18034728
[TBL] [Abstract][Full Text] [Related]
16. Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco.
Van Hekken DL; Tunick MH; Leggett LN; Tomasula PM
J Dairy Sci; 2012 Oct; 95(10):5527-35. PubMed ID: 22884346
[TBL] [Abstract][Full Text] [Related]
17. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
[TBL] [Abstract][Full Text] [Related]
18. Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnut.
Gounga ME; Xu SY; Wang Z; Yang WG
J Food Sci; 2008 May; 73(4):E155-61. PubMed ID: 18460124
[TBL] [Abstract][Full Text] [Related]
19. Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storage.
Cortez MA; Furtado MM; Gigante ML; Kindstedt PS
J Food Sci; 2008 Nov; 73(9):S443-8. PubMed ID: 19021819
[TBL] [Abstract][Full Text] [Related]
20. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
Janevski O; Hassan AN; Metzger L
J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]