المؤلفون: WANG Ze, ZHANG Yan, CHEN Lianhong

المصدر: Shipin Kexue, Vol 44, Iss 2, Pp 116-124 (2023)

مصطلحات موضوعية: yak cheese, edam cheese, mature, quality changes, protein degradation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-016.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/199ce7eb38fd460988e319e7cb366fb2

المؤلفون: Songisepp, E.¹ esongisepp@gmail.com, Hütt, P.¹, Rätsep, M.¹, Shkut, E.¹, Kõljalg, S.², Truusalu, K.², Stsepetova, J.², Smidt, I.², Kolk, H.³, Zagura, M.⁴, Mikelsaar, M.²

المصدر: Journal of Dairy Science. Oct2012, Vol. 95 Issue 10, p5495-5509. 15p. 1 Diagram, 6 Charts, 1 Graph.

مصطلحات موضوعية: *FOOD safety, EDAM cheese, CHEESE microbiology, LACTOBACILLUS plantarum, PROBIOTICS

المؤلفون: Aaltonen, Terhi¹ terhi.aaltonen@valio.fi, Huumonen, Ilkka¹, Myllärinen, Päivi¹

المصدر: International Dairy Journal. Oct2014, Vol. 38 Issue 2, p179-182. 4p.

مصطلحات موضوعية: *TRANSGLUTAMINASES, *EDAM cheese, *DAIRY industry, *CHEESEMAKING, *TASTE testing of food, *PROTEIN crosslinking

المؤلفون: Buňka, František¹, Pachlová, Vendula¹, Pernická, Lenka¹, Burešová, Iva¹, Kráčmar, Stanislav², Lošák, Tomáš³

المصدر: Journal of Texture Studies. Jun2013, Vol. 44 Issue 3, p187-195. 9p.

مصطلحات موضوعية: *EDAM cheese, *MOLECULAR probes, *COMPARATIVE studies, *MATERIALS compression testing, *STRAINS & stresses (Mechanics), *DEFORMATIONS (Mechanics)

المؤلفون: Mlček, Jiří¹ mlcek@ft.utb.cz, Šustová, Květoslava², Rop, Otakar³, Juríková, Tünde⁴, Humpolíček, Petr⁵, Balla, Štefan⁴

المصدر: Acta Veterinaria Brno. 2013, Vol. 82 Issue 2, p191-196. 6p.

مصطلحات موضوعية: *PHYSIOLOGICAL effects of amino acids, *EDAM cheese, *NEAR infrared spectroscopy, *PROTEOLYSIS, *LEAST squares, *HIGH performance liquid chromatography, *PROCESSED foods

المؤلفون: Outinen, Marko^1,2 marko.outinen@valio.fi, Heino, Antti^1,3 antti.heino@valio.fi, Uusi-Rauva, Janne^1,3 janne.uusi-rauva@valio.fi

المصدر: LWT - Food Science & Technology. May2010, Vol. 43 Issue 4, p647-654. 8p.

مصطلحات موضوعية: *DAIRY processing, *EDAM cheese, *WHEY, *HEAT treatment of milk, *ULTRAFILTRATION, *CASEINS, *COMPOSITION of milk, *LACTALBUMIN

المؤلفون: Heino, Antti^1,2 antti.heino@valio.fi, Uusi-Rauva, Janne² janne.uusi-rauva@valio.fi, Outinen, Marko^2,3 marko.outinen@valio.fi

المصدر: LWT - Food Science & Technology. May2010, Vol. 43 Issue 4, p640-646. 7p.

مصطلحات موضوعية: *EDAM cheese, *FOOD quality, *RAW milk, *HEAT treatment of milk, *ULTRAFILTRATION, *DAIRY processing, *PROTEIN content of food, *FOURIER transform infrared spectroscopy

المؤلفون: Korenovská, Mária¹, Suhaj, Milan¹ milan.suhaj@vup.sk

المصدر: Journal of Food & Nutrition Research. 2008, Vol. 47 Issue 2, p68-76. 9p. 5 Charts, 1 Graph.

مصطلحات موضوعية: *EDAM cheese, *MINERALS, *CHEESE varieties, *CHEMICALS, *DAIRY products, *ABSORPTION

المؤلفون: Marek Aljewicz, Grażyna Cichosz, Beata Nalepa, Marika Kowalska

المصدر: Food Technology and Biotechnology, Vol 52, Iss 4, Pp 439-447 (2014)

مصطلحات موضوعية: probiotic, Lactobacillus sp., proteolysis, peptidolysis, water activity, viability, Edam cheese, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/193423; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/fa0ddf018f7e47adb70c1c9ca2567898

المؤلفون: Jõudu, Ivi, Henno, Merike, Kaart, Tanel, Veskioja, Andre, Ots, Meelis

المصدر: Agricultural and Food Science; Vol 26 Nro 4 (2017); 198–206 ; Agricultural and Food Science; Vol. 26 No. 4 (2017); 198–206 ; 1795-1895 ; 1459-6067

مصطلحات موضوعية: Edam cheese, viscoelastic properties, cheese ripening, cheese composition

وصف الملف: application/pdf

Relation: https://journal.fi/afs/article/view/63132/30553; https://journal.fi/afs/article/view/63132

الاتاحة: https://journal.fi/afs/article/view/63132
https://doi.org/10.23986/afsci.63132

المؤلفون: Tomasz Jeliński, Ewelina Jachimczyk, Jadwiga Sadowska, Ryszard Myhan, Ireneusz Białobrzewski

المصدر: European Food Research and Technology. 246:2443-2450

مصطلحات موضوعية: 0303 health sciences, 030309 nutrition & dietetics, Generalized Maxwell model, Ripening, 04 agricultural and veterinary sciences, General Chemistry, Ripeness, 040401 food science, Biochemistry, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, food, Rheology, Milk fat, Palm oil, Edam cheese, Food science, food.cheese, Food Science, Biotechnology, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::acb65129f770c653fba58d7299c9c1d4
https://doi.org/10.1007/s00217-020-03587-9

المؤلفون: Eva Vítová, Radka Mokáňová, Libor Babák, Jana Zemanová, Kateřina Sklenářová

المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 59, Iss 1, Pp 255-262 (2011)

مصطلحات موضوعية: Edam cheese, flavour, aroma active compounds, GC, SPME, sensory analysis, Agriculture, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://acta.mendelu.cz/59/1/0255/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310

URL الوصول: https://doaj.org/article/1a11a466d43f4c3e9a15c49874fca63a

المؤلفون: Šárka Nedomová

المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 4, Pp 183-192 (2010)

مصطلحات موضوعية: Edam cheese, indentation, penetration, depth, relaxation, modulus, Agriculture, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://acta.mendelu.cz/58/4/0183/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310

URL الوصول: https://doaj.org/article/10d9413619cf4cd0a8d468c7420ac293

المؤلفون: Šárka Nedomová

المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 57, Iss 4, Pp 55-62 (2009)

مصطلحات موضوعية: Edam cheese, maturation, non-destructive impact, Agriculture, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://acta.mendelu.cz/57/4/0055/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310

URL الوصول: https://doaj.org/article/03a9b296e00949acb9e276f6c805ec02

المؤلفون: Štěpán Tůma, Kateřina Kučerová, Milada Plocková

المصدر: Czech Journal of Food Sciences, Vol 26, Iss 5, Pp 324-332 (2008)

مصطلحات موضوعية: anticlostridial activity, edam cheese, non-starter lactobacilli, pcr, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0002_isolation-of-anticlostridially-active-lactobacilli-from-semi-hard-cheese.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/eba4760438a541439b5f5c647ecbb3c6

المؤلفون: Táňa Lužová, Šárka Povolná, Šárka Nedomová, K. Šustová, V. Blašková

المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 56, Iss 2, Pp 107-114 (2008)

مصطلحات موضوعية: Edam cheese, ripening, texture properties, Agriculture, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://acta.mendelu.cz/56/2/0107/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310

URL الوصول: https://doaj.org/article/889c7659db1e49c2a494314bf25174e5

المؤلفون: Květoslava Šustová, Jana Růžičková

المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 56, Iss 1, Pp 221-228 (2008)

مصطلحات موضوعية: near-infrared spectroscopy, maturation, Edam cheese, soluble nitrogen, tyrosine, tryptophane, Agriculture, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://acta.mendelu.cz/56/1/0221/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310

URL الوصول: https://doaj.org/article/28112abaf6a24f8ab3fdb2b9f0c339b5

المؤلفون: Luis Alfredo Zúñiga Hernández, Héctor José Ciro Velásquez, Jairo Alexander Osorio Saraz

المصدر: Revista Facultad Nacional de Agronomía Medellín, Vol 60, Iss 1, Pp 3797-3811 (2007)

مصطلحات موضوعية: Reología, queso edam, dureza, penetrómetro, analizador de textura, Rheology, edam cheese, hardness, penetrometer, texture analyzer, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0304-28472007000100012; https://doaj.org/toc/0304-2847

URL الوصول: https://doaj.org/article/f190360bf0a34b029112c222cc0f2154

المؤلفون: Juan Felipe Osorio Tobón, Héctor José Ciro Velásquez, Luis Guillermo Mejía Restrepo

المصدر: Revista Facultad Nacional de Agronomía Medellín, Vol 57, Iss 1, Pp 2275-2286 (2004)

مصطلحات موضوعية: Textura, Análisis de perfil de textura, propiedades fisicoquímicas, Queso Edam, Texture, texture profile analysis, physical-chemical properties, edam cheese, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0304-28472004000100009; https://doaj.org/toc/0304-2847

URL الوصول: https://doaj.org/article/691e3fef361b4b0594a18a290eea8682

المؤلفون: Giuseppina Luzzi, Ingrid Clawin-Rädecker, Marco Steffens, Charles M A P Franz, Wolfgang Hoffmann, Jan Fritsche

المصدر: International Journal of Dairy Technology. 73:270-282

مصطلحات موضوعية: food, Chemistry, Process Chemistry and Technology, Organoleptic, Salt reduction, Edam cheese, Bioengineering, Ripening, Food science, food.cheese, Chemical composition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fa295488d27105357b9005366e481609
https://doi.org/10.1111/1471-0307.12675