Works matching DE "SOUR cream"

Results: 79

Physicochemical, Microbiological, and Rheological Characteristics of Fermented Sour Cream ("Suero Costeño") Produced in Colombia.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 9, p. 4598, doi. 10.3390/app15094598

By:

Ruiz-Petro, María;
Torres-Ruiz, María;
Sequeda-Goez, Dioyaira;
Ricardo-Polo, César;
Simanca-Sotelo, Mónica;
Álvarez-Badel, Beatriz;
Durango-Villadiego, Alba;
Arteaga-Márquez, Margarita;
Paula, Claudia De;
Pastrana-Puche, Yenis;
Gutiérrez-Castañeda, Clara;
Burbano-Caicedo, Ilba;
Muñoz-Acevedo, Amner;
Godoy-Gutiérrez, Rubén;
Andrade-Pizarro, Ricardo

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

By:

Silvia Mallia;
Felix Escher;
Hedwig Schlichtherle-Cerny

Publication type:

Article

Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 218, doi. 10.3390/fermentation11040218

By:

Jeong, Yeon-Su;
Park, Sin-Young

Publication type:

Article

Artisanal Cream Cheese Fermented with Kefir Grains.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 420, doi. 10.3390/fermentation10080420

By:

Freitas, Denise Rossi;
Kamimura, Eliana Setsuko;
Mazalli, Mônica Roberta

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.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304

By:

Bürck, Monize;
Fratelli, Camilly;
Assis, Marcelo;
Braga, Anna Rafaela Cavalcante

Publication type:

Article

Dairy Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 252, doi. 10.3390/fermentation9030252

By:

Bintsis, Thomas

Publication type:

Article

Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 117, doi. 10.3390/fermentation9020117

By:

Polo, Andrea;
Tlais, Ali Zein Alabiden;
Filannino, Pasquale;
Da Ros, Alessio;
Arora, Kashika;
Cantatore, Vincenzo;
Vincentini, Olimpia;
Nicolodi, Anja;
Nicolodi, Renzo;
Gobbetti, Marco;
Di Cagno, Raffaella

Publication type:

Article

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato PomaceExtracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 12, p. 309, doi. 10.21608/jfds.2023.243022.1136

By:

Malek, Gihan;
Awaad, Esraa A.

Publication type:

Article

Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 2, p. 51, doi. 10.21608/jfds.2020.78884

By:

Atwaa, E. H.;
El-Araby, Ghada M.

Publication type:

Article

Formulation and Characterization Aspects of Light Sour Cream.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 6, p. 257

By:

Hassan, M. N. A.;
Mehriz, A. M.;
Salem, Aida. S.;
Abozied, Hoda. H.

Publication type:

Article

Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains.

Published in:

Journal of Food & Dairy Sciences, 2016, v. 7, n. 8, p. 371

By:

Ali, Jehan B.;
EI-Sisy, T.T.;
Youssef, Mervat S. H.

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:

Ustymenko, Ihor;
Savchenko, Oleksandr;
Tolok, Galina;
Kryzhova, Yuliya;
Rudyk, Yaroslav;
Rybchynskyi, Rodion;
Tyshchenko, Liudmyla;
Ochkolyas, Olena;
Kostiuk, Tetiana;
Marchyshyna, Yevheniia

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:

Ustymenko, Ihor;
Bal-Prylypko, Larysa;
Nikolaenko, Mykola;
Ivaniuta, Anastasiia;
Tverezovska, Nina;
Chumachenko, Ivan;
Pylypchuk, Oksana;
Rozbytska, Tatyana;
Gruntovskyi, Mykola;
Melnik, Viktoriia

Publication type:

Article

Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide-Producing Lactic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 901, doi. 10.1111/j.1365-2621.1998.tb17922.x

By:

Adapa, S.;
Schmidt, K.A.

Publication type:

Article

Analysing multivariate data from designed experiments: a case study of photo-oxidation in sour cream.

Published in:

Quality & Reliability Engineering International, 2007, v. 23, n. 6, p. 679, doi. 10.1002/qre.862

By:

Bjerke, Frøydis;
Larsen, Hanne;
Tellefsen, Siri Geiner

Publication type:

Article

Industrial Statistics: Quality management, application and development.

Published in:

Quality & Reliability Engineering International, 2007, v. 23, n. 6, p. 641, doi. 10.1002/qre.880

By:

Tyssedal, John

Publication type:

Article

Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 1058, doi. 10.12944/CRNFSJ.9.3.30

By:

ACEVEDO, DIOFANOR;
CASTILLO, PIEDAD M. MONTERO;
MORALES, JOSÉ JAIMES

Publication type:

Article

Refugee Kitchen.

Published in:

Journal of Psychohistory, 2023, v. 50, n. 4, p. 321

By:

GOULD, JUNE

Publication type:

Article

ECONOMIC CHARACTERISTICS OF SOUR CREAM PRODUCTION IN SMALL-SCALE DAIRY PROCESSORS IN SERBIA.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2019, v. 66, n. 3, p. 787, doi. 10.5937/ekoPolj1903787M

By:

Milić, Dragan;
Glavaš-Trbić, Danica;
Simin, Mirela Tomaš;
Zekić, Vladislav;
Novaković, Tihomir;
Popov, Milana

Publication type:

Article

Compositional Quality of Some Dairy Products from a Cold Store.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2015, v. 48, n. 1, p. 312

By:

Daniela, Lazar Corina;
Constantin, Gavan

Publication type:

Article

Studies of Sr presence in milk and commercial dairy products.

Published in:

Journal of Radioanalytical & Nuclear Chemistry, 2011, v. 290, n. 2, p. 325, doi. 10.1007/s10967-011-1395-1

By:

Kruk, M.;
Solecki, J.

Publication type:

Article

Risk Assessment of AFM1 in Raw Milk and Dairy Products Produced in Armenia, a Caucasus Region Country: A Pilot Study.

Published in:

Foods, 2024, v. 13, n. 10, p. 1518, doi. 10.3390/foods13101518

By:

Pipoyan, Davit;
Hovhannisyan, Astghik;
Beglaryan, Meline;
Mantovani, Alberto

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.

Published in:

Foods, 2024, v. 13, n. 7, p. 1129, doi. 10.3390/foods13071129

By:

Papadimitriou, Konstantinos;
Georgalaki, Marina;
Anastasiou, Rania;
Alexandropoulou, Athanasia-Maria;
Manolopoulou, Eugenia;
Zoumpopoulou, Georgia;
Tsakalidou, Effie

Publication type:

Article

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter.

Published in:

Foods, 2023, v. 12, n. 3, p. 471, doi. 10.3390/foods12030471

By:

Ziarno, Małgorzata;
Kozłowska, Mariola;
Ratusz, Katarzyna;
Hasalliu, Rozeta

Publication type:

Article

Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture.

Published in:

Foods, 2023, v. 12, n. 2, p. 331, doi. 10.3390/foods12020331

By:

Silva, Tânia;
Pires, Arona;
Gomes, David;
Viegas, Jorge;
Pereira-Dias, Susana;
Pintado, Manuela E.;
Henriques, Marta;
Pereira, Carlos Dias

Publication type:

Article

Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food.

Published in:

Foods, 2023, v. 12, n. 1, p. 19, doi. 10.3390/foods12010019

By:

Jansone, Liene;
Kruma, Zanda;
Straumite, Evita

Publication type:

Article

The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia.

Published in:

Foods, 2021, v. 10, n. 10, p. 2321, doi. 10.3390/foods10102321

By:

Yu, Zhongjie;
Peng, Chuantao;
Kwok, Lai-yu;
Zhang, Heping

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

By:

Tóth, Katalin;
Borbély, Csaba;
Nagy, Bernadett;
Szabó-Szentgróti, Gábor;
Szabó-Szentgróti, Eszter;
Lavelli, Vera

Publication type:

Article

Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 50, doi. 10.22034/FSCT.21.157.50

By:

Karimi, Reza

Publication type:

Article

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

By:

Honcharov, Denys;
Tkachenko, Nataliia;
Nikolaieva, Veronika

Publication type:

Article

EVALUATION OF OXIDITY RESISTANCE OF MILK-CONTAINING PRODUCTS BASED ON BLENDING OF VEGETABLE OILS.

Published in:

Technology Audit & Production Reserves, 2021, v. 1, n. 3(57), p. 26, doi. 10.15587/2706-5448.2021.225530

By:

Belemets, Tatiana;
Radzievskaya, Irina;
Tochkova, Oksana;
Yushchenko, Nataliia;
Kuzmyk, Uliana;
Mykhalevych, Artur

Publication type:

Article

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 4, p. 469, doi. 10.1017/S0022029920001053

By:

Bahrami, Gholamreza;
Mostafaie, Ali;
Kiani, Amir;
Chalabi, Maryam

Publication type:

Article

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1067, doi. 10.3390/app12031067

By:

Kozłowska, Mariola;
Ziarno, Małgorzata;
Rudzińska, Magdalena;
Majcher, Małgorzata;
Małajowicz, Jolanta;
Michewicz, Karolina

Publication type:

Article

Probiotic properties of E nterococcus strains isolated from traditional naturally fermented cream in China.

Published in:

Microbial Biotechnology, 2016, v. 9, n. 6, p. 737, doi. 10.1111/1751-7915.12306

By:

Guo, Lidong;
Li, Tingting;
Tang, Yaru;
Yang, Lijie;
Huo, Guicheng

Publication type:

Article

Fermento lizocimo panaudojimas grietinės kokybei pagerinti.

Published in:

Agricultural Sciences / Zemès ukio Mokslai, 2007, n. 4, p. 45

By:

Urbienė, Sigita;
Poderytė, Lina

Publication type:

Article

Sausųjų išrūgų priedo įtaka grietinės kokybei.

Published in:

Agricultural Sciences / Zemès ukio Mokslai, 2007, n. 1, p. 39

By:

Urbienė, Sigita;
Zaurienė, Renata

Publication type:

Article

Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream.

Published in:

Journal of Thermal Analysis & Calorimetry, 2005, v. 82, n. 2, p. 537, doi. 10.1007/s10973-005-0929-6

By:

Schäffer, Béla;
Lőrinczy, D.

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

By:

DAVIDESCU, Madalina Alexandra;
PANZARU, Claudia;
SIMEANU, Daniel;
CIOBANU, Andrei;
MADESCU, Bianca Maria;
POROSNICU, Ioana;
CREANGA, Steofil

Publication type:

Article

INHIBITORY EFFECT OF ESSENTIAL OILS FROM SOME LAURACEAE SPECIES ON THE GROWTH OF PENICILIUM COMMUNE.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 385, doi. 10.15414/jmbfs.2019.9.special.385-389

By:

Foltinová, Denisa;
Tančinová, Dana;
Císarová, Miroslava

Publication type:

Article

INHIBITORY EFFECT OF ESSENTIAL OILS ON THE GROWTH OF GEOTRICHUM CANDIDUM.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 380, doi. 10.15414/jmbfs.2019.9.special.380-384

By:

Foltinová, Denisa;
Tančinová, Dana;
Císarová, Miroslava

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).

Published in:

Acta Agriculturae Scandinavica: Section A, Animal Science, 2022, v. 71, n. 1-4, p. 21, doi. 10.1080/09064702.2022.2141308

By:

de Vitte, Kristina;
Kerziene, Sigita;
Klementavičiūtė, Jolita;
de Vitte, Marius;
Dilbiene, Vaida;
Stankevičius, Rolandas

Publication type:

Article

Functionality of kumquat ( Fortunella margarita) in the production of fruity ice cream.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1451, doi. 10.1002/jsfa.7241

By:

Çakmakçı, Songül;
Topdaş, Elif Feyza;
Çakır, Yusuf;
Kalın, Pınar

Publication type:

Article

Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12851

By:

Lavoisier, Anaïs;
Jamme, Tino;
Rousseau, Florence;
Morzel, Martine

Publication type:

Article

Influence of whey concentrates and carbohydrate ingredients on rheological and physicochemical parameters of reduced fat sour cream.

Published in:

Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 5, doi. 10.24263/2310-1008-2024-12-1-3

By:

Polishchuk, Galyna;
Mandiuk, Olena;
Marynin, Andriy;
Kochubey-Lytvynenko, Oksana;
Svyatnenko, Roman

Publication type:

Article

MEATBALL STROGANOFF.

Published in:

2013

By:

Walton, Carylin

Publication type:

Recipe

Impact of technology and storage on fatty acids profile in dairy products.

Published in:

Dairy / Mljekarstvo, 2019, v. 69, n. 4, p. 229, doi. 10.15567/mljekarstvo.2019.0403

By:

Laučienė, Lina;
Andrulevičiūtė, Vaida;
Sinkevičienė, Ingrida;
Kašauskas, Artūras;
Urbšienė, Laima;
Šernienė, Loreta

Publication type:

Article

Fatty acid composition of cream fermented by probiotic bacteria.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 3, p. 132

By:

Yilmaz-Ersan, Lutfiye

Publication type:

Article

Bjelovarsko domaće vrhnje.

Published in:

Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 343

By:

Kirin, Slavko

Publication type:

Article

SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 75, doi. 10.15673/fst.v17i3.2657

By:

Polishchuk, G.;
Sharakhmatova, T.;
Shevchenko, I.;
Manduk, O.;
Mykhalevych, A.;
Pukhlyak, A.

Publication type:

Article

DEVELOPMENT OF VITAMIN D3-FORTIFIED DAIRY SOUR CREAM DESERT.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 40, p. 119

By:

Aksonova, Olena;
Gubsky, Sergey;
Murlykina, Natalia;
Otroshko, Natalia

Publication type:

Article