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[HTML][HTML] Challenging sustainable and innovative technologies in cheese production: A review
It is well known that cheese yield and quality are affected by animal genetics, milk quality
(chemical, physical, and microbiological), production technology, and the type of rennet and …
(chemical, physical, and microbiological), production technology, and the type of rennet and …
Traditional Balkan fermented milk products
Traditional fermented milk products have been prepared since ancient time by various
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …
[PDF][PDF] The effect of different heat treatment on the nutritional value of milk and milk products and shelf-life of milk products. A review
This Review is concern on the effect of different heat treatment on the Nutritional Value of
milk and milk Products and shelf-life of milk products. Milk and its derivatives are proposed …
milk and milk Products and shelf-life of milk products. Milk and its derivatives are proposed …
The addition of microencapsulated or nanoemulsified bioactive compounds influences the antioxidant and antimicrobial activities of a fresh cheese
The objective of this study was to compare the effects of the incorporation of microcapsules
or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments …
or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments …
Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and …
The aim of the study was to evaluate the antimicrobial activity of the extracted plants basil
(Ocimum basilicum L.), sage (Salvia officinalis L.), lavender (Lavandula officinalis L.) …
(Ocimum basilicum L.), sage (Salvia officinalis L.), lavender (Lavandula officinalis L.) …
Biogenic amine content in retailed cheese varieties produced with commercial bacterial or mold cultures
Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in
aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal …
aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal …
[HTML][HTML] Compositional changes in the extra virgin olive oil used as a medium for cheese preservation
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra
virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic …
virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic …
Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation
Dairy products are highly susceptible to contamination from microorganisms. This study
aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as …
aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as …
[HTML][HTML] Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
Sažetak Research background. Virgin olive oil, known as a good source of health-promoting
hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols …
hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols …
Properties of cheese and ground beef in the presence of staghorn sumac
Cost‐effective and under‐exploited plant species as functional food ingredients represent
alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus …
alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus …