Results 121 to 130 of about 30,937 (359)
Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. [PDF]
J Fungi (Basel), 2023 Chávez R, Vaca I, García-Estrada C.
europepmc +1 more source
Characterizing the microbiota of wooden boards used for cheese ripening. [PDF]
JDS Commun, 2021 Wadhawan K +4 more
europepmc +1 more source
Substrate specificity and structural investigation into PepO and PepW : two peptidases from Lactobacillus rhamnosus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]
, 2005 The proteolytic systems of lactic acid bacteria have important roles in the maturation and flavour development of cheese. Lactic acid bacteria pepetidases contribute to the taste of cheese through the production of low-molecular weight peptides and free ...
Yates, Karen Maree
core
PLANTS, PEOPLE, PLANET, EarlyView.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. [PDF]
Appl Environ Microbiol, 2021 Settanni L +8 more
europepmc +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Clinical periodontal diagnosis
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases include pathological conditions elicited by the presence of bacterial biofilms leading to a host response. In the diagnostic process, clinical signs such as bleeding on probing, development of periodontal pockets and gingival recessions, furcation involvement and presence of radiographic bone loss should be assessed prior ...
Giovanni E. Salvi +5 more
wiley +1 more source
Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese
Mljekarstvo, 2013 The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin
Biljana Radeljević +5 more
doaj
Sustainable Development, EarlyView.ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello +2 more
wiley +1 more source
Mljekarstvo, 2009 The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology.
Anka Popović-Vranješ +2 more
doaj