Works matching DE "SOUR cream"
Results: 76
Influence of whey concentrates and carbohydrate ingredients on rheological and physicochemical parameters of reduced fat sour cream.
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- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 5, doi. 10.24263/2310-1008-2024-12-1-3
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- Publication type:
- Article
ECONOMIC CHARACTERISTICS OF SOUR CREAM PRODUCTION IN SMALL-SCALE DAIRY PROCESSORS IN SERBIA.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2019, v. 66, n. 3, p. 787, doi. 10.5937/ekoPolj1903787M
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- Article
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues.
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- Acta Alimentaria, 2020, v. 49, n. 4, p. 390, doi. 10.1556/066.2020.49.4.4
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- Article
Viability of bifidobacteria in soft-frozen ice cream supplemented with a Saccharomyces cerevisiae cell wall product.
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- Acta Alimentaria, 2018, v. 47, n. 3, p. 387, doi. 10.1556/066.2018.47.3.15
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- Article
Consumer Preferences for “Made with Tennessee Milk” Processed Dairy Products.
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- Journal of Food Distribution Research, 2022, v. 53, n. 2, p. 79
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- Article
Състояние и перспективи на козевъдството в Украйна.
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2020, v. 23, n. 4, p. 12
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- Article
SPECTROPHOTOMETRIC STUDY OF TERNARY COMPLEXES OF Cr (VI) and Co (II).
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- Chemical Problems / Kimya Problemləri, 2020, v. 18, n. 2, p. 164, doi. 10.32737/2221-8688-2020-2-164-173
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- Article
Study of indicators of quality and safety of sour cream with vegetable oils.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 444, doi. 10.5219/1876
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- Publication type:
- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 159, doi. 10.5219/1849
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- Publication type:
- Article
INHIBITORY EFFECT OF ESSENTIAL OILS FROM SOME LAURACEAE SPECIES ON THE GROWTH OF PENICILIUM COMMUNE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 385, doi. 10.15414/jmbfs.2019.9.special.385-389
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- Publication type:
- Article
INHIBITORY EFFECT OF ESSENTIAL OILS ON THE GROWTH OF GEOTRICHUM CANDIDUM.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 380, doi. 10.15414/jmbfs.2019.9.special.380-384
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- Publication type:
- Article
Fortification of dairy products with vitamin D<sub>3</sub>.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 177, doi. 10.1111/1471-0307.12242
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- Article
SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.
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- International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x
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- Article
Impact of technology and storage on fatty acids profile in dairy products.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 4, p. 229, doi. 10.15567/mljekarstvo.2019.0403
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- Article
Fatty acid composition of cream fermented by probiotic bacteria.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 132
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- Article
Bjelovarsko domaće vrhnje.
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- Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 343
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- Article
Fermento lizocimo panaudojimas grietinės kokybei pagerinti.
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- Agricultural Sciences / Zemès ukio Mokslai, 2007, n. 4, p. 45
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- Article
Sausųjų išrūgų priedo įtaka grietinės kokybei.
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- Agricultural Sciences / Zemès ukio Mokslai, 2007, n. 1, p. 39
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- Publication type:
- Article
SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 75, doi. 10.15673/fst.v17i3.2657
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- Publication type:
- Article
Analyzing Dairy Products: Measuring Milk Fat Mass Fraction and Detecting Adulteration Using the PhotoMetrix Pro<sup>®</sup> Smartphone App.
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- Journal of Analytical Chemistry, 2024, v. 79, n. 1, p. 50, doi. 10.1134/S1061934824010039
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- Publication type:
- Article
Functionality of kumquat ( Fortunella margarita) in the production of fruity ice cream.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1451, doi. 10.1002/jsfa.7241
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- Publication type:
- Article
Studies of Sr presence in milk and commercial dairy products.
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- Journal of Radioanalytical & Nuclear Chemistry, 2011, v. 290, n. 2, p. 325, doi. 10.1007/s10967-011-1395-1
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- Publication type:
- Article
Industrial Statistics: Quality management, application and development.
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- Quality & Reliability Engineering International, 2007, v. 23, n. 6, p. 641, doi. 10.1002/qre.880
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- Publication type:
- Article
Analysing multivariate data from designed experiments: a case study of photo-oxidation in sour cream.
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- Quality & Reliability Engineering International, 2007, v. 23, n. 6, p. 679, doi. 10.1002/qre.862
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- Publication type:
- Article
Analysis of Dairy Product Price Transmission in Hungary: A Nonlinear ARDL Model.
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- Agriculture; Basel, 2020, v. 10, n. 6, p. 217, doi. 10.3390/agriculture10060217
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- Publication type:
- Article
The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1067, doi. 10.3390/app12031067
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- Publication type:
- Article
MEATBALL STROGANOFF.
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- 2013
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- Publication type:
- Recipe
The Investigation of Organochlorine Pesticide Contamination of some Sour Cream Samples from the Bihor County.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 278
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- Article
Dysosmia-Associated Changes in Eating Behavior.
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- Chemosensory Perception, 2017, v. 10, n. 4, p. 104, doi. 10.1007/s12078-017-9237-3
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- Publication type:
- Article
Risk Assessment of AFM1 in Raw Milk and Dairy Products Produced in Armenia, a Caucasus Region Country: A Pilot Study.
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- Foods, 2024, v. 13, n. 10, p. 1518, doi. 10.3390/foods13101518
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- Publication type:
- Article
Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential.
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- Foods, 2024, v. 13, n. 7, p. 1129, doi. 10.3390/foods13071129
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- Publication type:
- Article
Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter.
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- Foods, 2023, v. 12, n. 3, p. 471, doi. 10.3390/foods12030471
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- Publication type:
- Article
Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture.
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- Foods, 2023, v. 12, n. 2, p. 331, doi. 10.3390/foods12020331
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- Publication type:
- Article
Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food.
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- Foods, 2023, v. 12, n. 1, p. 19, doi. 10.3390/foods12010019
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- Publication type:
- Article
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia.
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- Foods, 2021, v. 10, n. 10, p. 2321, doi. 10.3390/foods10102321
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- Publication type:
- Article
Measurement of Food Losses in a Hungarian Dairy Processing Plant.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 229, doi. 10.3390/foods10020229
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- Publication type:
- Article
DEVELOPMENT OF VITAMIN D3-FORTIFIED DAIRY SOUR CREAM DESERT.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 119
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- Publication type:
- Article
DETERMINATION OF MILK FAT ADULTERATION IN SOUR CREAM WITH VEGETABLE OILS BY GC-FID METHOD.
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- Journal of Hygienic Engineering & Design, 2021, v. 37, p. 160
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- Publication type:
- Article
Study of indicators of quality and safety of sour cream with vegetable oils.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 444, doi. 10.5219/1876
- By:
- Publication type:
- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 159, doi. 10.5219/1849
- By:
- Publication type:
- Article
Aroma-active compounds of butter: a review.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 3, p. 315, doi. 10.1007/s00217-006-0555-y
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- Publication type:
- Article
Application of milk protein concentrates in preparation of reduced fat sour cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
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- Publication type:
- Article
Relationship between β-casein genotypes (A1A1, A1A2, and A2A2) and coagulation properties of milk and the fatty acid composition and sensory characteristics of dairy products (soft cheese, sour cream, and butter).
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- Acta Agriculturae Scandinavica: Section A, Animal Science, 2022, v. 71, n. 1-4, p. 21, doi. 10.1080/09064702.2022.2141308
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- Publication type:
- Article
Artisanal Cream Cheese Fermented with Kefir Grains.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 420, doi. 10.3390/fermentation10080420
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- Publication type:
- Article
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
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- Publication type:
- Article
Dairy Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 252, doi. 10.3390/fermentation9030252
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- Publication type:
- Article
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 117, doi. 10.3390/fermentation9020117
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- Publication type:
- Article
THE EFFECTIVENESS OF HEAT TREATMENT PROCESSES APPLIED TO SOUR CREAM FOR THE PRODUCTION OF BUTTER, VALIDATED BY ENZYMATIC METHODS.
- Published in:
- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 459
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- Publication type:
- Article
Glas Gaibhleann.
- Published in:
- 2022
- By:
- Publication type:
- Poem
DEVELOPMENT OF FERMENTATION PARAMETERS OF MILK-FAT MIXTURES IN THE PRODUCTION OF SOUR CREAM PRODUCT WITH PHYTOSTEROLS.
- Published in:
- Technology Audit & Production Reserves, 2021, v. 4, n. 3, p. 37, doi. 10.15587/2706-5448.2021.237443
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- Publication type:
- Article