Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different
proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of …

A large variety of cheeses can be produced using different manufacturing processes and
various starter or adjunct cultures. In this study, we have described the succession of the …

The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.)
from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this …

Raw milk cheese manufactory is strictly regulated in Europe by the Protected Designation of
Origin (PDO) quality scheme, which protects indigenous food products based on …

This study was implemented to investigate the effect of Ganoderma lucidum extract (0.0, 0.5,
1.0, 1.5 and 2.0%) on chemical properties, total phenolic content, antioxidant capacity …

The functionality changes of processed cheese analogue with stretchability during
refrigerated storage (0–60 d) at 4° C were explored and the possible mechanisms were …

The buffalo dairy sector is extending its boundaries to include new buffalo cheese
productions beyond mozzarella, overcoming some barriers that make cheeses expensive …

The chapter aims to address an overview of the new discoveries regarding the methods of
ripening processes. The chapter presents the latest methods used in fruit and vegetable …

The effects of chymosin on the physicochemical and hydrolysis characteristics of casein
micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to …

In this research, ozone gas was used at concentrations of 2 and 5ppm in different stages of
brined ultrafiltered cheese production and then the samples were subjected to microbial and …