Results 81 to 90 of about 6,684,821 (351)

Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese [PDF]

, 2004
peer-reviewedThe effect of six strains of enterococci (three strains of Enterococcus faecalis, and one strain each of Ec. faecium, Ec. durans and Ec. casseliflavus) on flavour development and tyramine production in Cheddar cheese during manufacture and ...
Cogan, Tim, Franz, C.M.A.P., Holzapfel, W.H., Rea, Mary   +3 more
core  

Nucleic acid-based approaches to investigate microbial-related cheese quality defects [PDF]

, 2013
peer-reviewedThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking ...
Cotter, Paul D., Giblin, Linda, McSweeney, Paul L. H., O'Sullivan, Daniel, Sheehan, Diarmuid (JJ)   +4 more
core   +1 more source

Modulating Taste Perception in Newly Weaned Piglets: The Role of Palatability Additives in Enhancing Feed Intake and Performance

Animal Research and One Health, EarlyView.
Palatability enhancers modulate taste and smell, increasing feed acceptance, reducing weaning stress, and improving piglet performance. ABSTRACT The continuous growth of global agribusiness stimulates the search for alternatives that can enhance the performance and quality of life of production animals.
Luana Specht, Gabriela Altenhofen, Daiane Carvalho, Michele Fangmeier   +3 more
wiley   +1 more source

Colloidal interactions in an alternate make cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, (Manawatū), New Zealand [PDF]

, 2017
The role of emulsion structure and interactions on the material and technical functionality of an alternate make cheese (AMC) was investigated. Lab scale cheese samples (25 g comprising 23 wt.% fat and 20 wt.%) were prepared by recombining model ...
Luo, Jing
core  

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source

Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening

Journal of Dairy Science, 1998
Nine mixed-strain starters were examined for their abilities to produce gamma-aminobutyric acid. Six commercial starters were found to produce gamma-aminobutyric acid in a skim milk culture. The bacterium that produced gamma-aminobutyric acid was isolated from the mixed-strain starters, identified as citrate-utilizing Lactococcus lactis ssp.
M, Nomura, H, Kimoto, Y, Someya, S, Furukawa, I, Suzuki   +4 more
openaire   +2 more sources

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source

Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese

Mljekarstvo, 2014
The aim of this paper was to determine suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
Kristijan Valkaj, Boris Zimmermann, Samir Kalit, Ante Rako, Goran Baranović   +4 more
doaj  

Enzyme Modified Cheese Flavour Ingredients [PDF]

, 2000
End of Project ReportEnzyme-modified cheeses (EMCs) are defined as concentrated cheese flavours produced enzymatically from cheeses of various ages and are principally used as an ingredient in processed foods, where they provide a cost-effective ...
Kilcawley, Kieran, Mulholland, E., Wilkinson, M.G.   +2 more
core  

The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing

Business Strategy and the Environment, EarlyView.
ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu, Mika Immonen, Aleksi Harju   +2 more
wiley   +1 more source