Works matching DE "SOUR cream"
Results: 76
Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 3, p. 1058, doi. 10.12944/CRNFSJ.9.3.30
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- 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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- Article
THE EFFECTS OF THICKENERS UPON THE VISCOUS PROPERTIES OF SOUR CREAM WITH A LOW FAT CONTENT.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2020, v. 19, n. 3, p. 359, doi. 10.17306/j.afs.0836
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- Article
Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 50, doi. 10.22034/FSCT.21.157.50
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- 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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- Article
Application of milk protein concentrates in preparation of reduced fat sour cream.
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- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
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- 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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- Article
Compositional Quality of Some Dairy Products from a Cold Store.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2015, v. 48, n. 1, p. 312
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- Article
CONTENT OF ELEMENTS AND TRACE ELEMENTS IN AUSTRIAN COMMERCIAL DAIRY PRODUCTS.
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- Journal of Elementology, 2018, v. 23, n. 1, p. 381, doi. 10.5601/jelem.2017.22.1.1421
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- Article
EVENNESS OF SEASONING MEASURED BY IMAGE ANALYSIS, COLORIMETRY AND SENSORY EVALUATION.
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- Journal of Food Processing & Preservation, 2005, v. 29, n. 5/6, p. 369, doi. 10.1111/j.1745-4549.2005.00034.x
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- 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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- Article
Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato PomaceExtracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics.
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- Journal of Food & Dairy Sciences, 2023, v. 14, n. 12, p. 309, doi. 10.21608/jfds.2023.243022.1136
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- Article
Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue.
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- Journal of Food & Dairy Sciences, 2020, v. 11, n. 2, p. 51, doi. 10.21608/jfds.2020.78884
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- Article
Formulation and Characterization Aspects of Light Sour Cream.
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- Journal of Food & Dairy Sciences, 2017, v. 8, n. 6, p. 257
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- Article
Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains.
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- Journal of Food & Dairy Sciences, 2016, v. 7, n. 8, p. 371
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- 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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- 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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- 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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- 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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- 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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- 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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- 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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- Article
Refugee Kitchen.
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- Journal of Psychohistory, 2023, v. 50, n. 4, p. 321
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- Article
HYGIENIC ASSESSMENT OF PALM OIL CONTENT IN DAIRY PRODUCTS AS A MEASURE OF HEALTH PROTECTION.
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- ScienceRise: Medical Science, 2023, v. 54, n. 3, p. 30, doi. 10.15587/2519-4798.2023.285686
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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
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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- Article
Microbial Communities of Artisanal Fermented Milk Products from Russia.
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- Microorganisms, 2022, v. 10, n. 11, p. 2140, doi. 10.3390/microorganisms10112140
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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, 2023, v. 17, p. 444, doi. 10.5219/1876
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- 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, 2023, v. 17, p. 159, doi. 10.5219/1849
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- Article
Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. S345, doi. 10.1111/j.1750-3841.2009.01303.x
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- Article
Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide-Producing Lactic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 901, doi. 10.1111/j.1365-2621.1998.tb17922.x
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- Article
MEATBALL STROGANOFF.
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- 2013
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- Publication type:
- Recipe
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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- 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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- Article
Evaluation of the quality of some assortments of milk and dairy products marketed in Iasi county.
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- Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 4, p. 328
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- Article
Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 2956, doi. 10.1002/fsn3.3277
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- Article
A snapshot study of the microbial community dynamics in naturally fermented cow's milk.
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- Food Science & Nutrition, 2021, v. 9, n. 4, p. 2053, doi. 10.1002/fsn3.2174
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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
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
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
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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- Article
Isoperibol calorimetry as a tool to evaluate the impact of the ratio of exopolysaccharide-producing microbes on the properties of sour cream.
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- Journal of Thermal Analysis & Calorimetry, 2005, v. 82, n. 2, p. 537, doi. 10.1007/s10973-005-0929-6
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- 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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- 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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- Article
Dairy Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 252, doi. 10.3390/fermentation9030252
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- 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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- 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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- Publication type:
- Article