Results 61 to 70 of about 5,284 (220)

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria, Fabiana B. Diniz, Bruno M. Dala‐Paula, Biane Philadelpho, José Eduardo Gonçalves, Ederlan S. Ferreira, Livia Simon Sarkadi   +6 more
wiley   +1 more source

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Mahounakpon Wilfried Tossou, Matthew Atongbiik Achaglinkame, Linda Dari, Carole Nadia Adjouavi Sossa‐Vihotogbé, Zsanett Bodor, Daniel Mörlein   +5 more
wiley   +1 more source

Iodixanol Development of a Laboratory-Scale Technique to Monitor the Persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar Cheese

The Scientific World Journal, 2003
Mycobacterium avium subsp. paratuberculosis (Map) is a potential human pathogen known to be present in raw milk from infected dairy herds. Current pasteurisation regimes do not totally inactivate Map resulting in the possibility of viable cells being ...
J. A. Donaghy, N. L. Totton, M. T. Rowe
doaj   +1 more source

A Potent Probiotic Strain from Cheddar Cheese [PDF]

Indian Journal of Microbiology, 2011
A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut.
P, Shobharani, Renu, Agrawal
openaire   +2 more sources

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza, Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +11 more
doaj   +1 more source

Consumer perception of Cheddar cheese color

Journal of Dairy Science
The color of Cheddar cheese in the United States is influenced by many factors, primarily the amount of annatto added as a colorant. The US Food and Drug Administration is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was
C.M. Racette, K. Homwongpanich, M.A. Drake   +2 more
openaire   +2 more sources

The Role of GPR120 on the Fatty Orosensation in Humans and Sensory Characteristics of GPR120 Agonists in Low‐Fat Oil‐In Water (O/W) Emulsified Foods

Journal of the American Oil Chemists' Society, Volume 102, Issue 10, Page 1513-1524, October 2025.
ABSTRACT The addition of GPR120 agonists to vegetable oil or a fat‐containing food system enhances the fatty orosensation, an oily mouth‐coating sensed 5–10 s after tasting, in humans, although they have no fatty orosensation by themselves. To elucidate the role of GPR120 in the fatty orosensation in humans, the effects of GPR120 agonists and an ...
Naoya Iwasaki, Seiji Kitajima, Kazuhiro Sakamoto, Motonaka Kuroda   +3 more
wiley   +1 more source

Where Cost of Food Hits Hardest: Investigation of Diet Cost and Affordability in a Low Socioeconomic Region of Australia

Health Promotion Journal of Australia, Volume 36, Issue 4, October 2025.
ABSTRACT Introduction Residents in the Fowler electorate of NSW, Australia experience high socioeconomic disadvantage and may therefore be vulnerable to food insecurity. This study aimed to assess the cost, cost differential and affordability of recommended and current diets for various household structures in this electorate.
Samantha Dean, Meron Lewis, Karen Walton, Katherine Kent, Karen E. Charlton   +4 more
wiley   +1 more source

Cheddar and Cheshire Cheese Rheology

Journal of Dairy Science, 1990
Abstract Textural differences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 60-wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions.
M.H. Tunick, E.J. Nolan, J.J. Shieh, J.J. Basch, M.P. Thompson, B.E. Maleeff, V.H. Holsinger   +6 more
openaire   +1 more source

Uncovering Price Patterns in the Raw Milk Markets of Central and Southeast European Countries: Implications for Farm Economic Resilience

Australian Journal of Agricultural and Resource Economics, Volume 69, Issue 4, Page 947-959, October 2025.
ABSTRACT We employ state‐space models to analyse the trend, seasonal component and cycle of farmgate milk prices in Balkan countries, namely Greece, Bulgaria and Slovenia, and in Hungary. We split the time span in 2016 to assess whether the dairy policies undertaken until the abolition of the milk quota system have affected the price cycles.
Andreas Rokopanos, Fragiskos Bersimis, Panagiotis Trivellas   +2 more
wiley   +1 more source