Results 31 to 40 of about 10,452 (301)

Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening

Shipin yu jixie, 2023
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei, QIU Ting, LIU Yu-ying, ZYANG Yan, ZHANG Wei-bing   +4 more
doaj   +1 more source

Ripening of Cheese [PDF]

The American Naturalist, 1898
n ...
openaire   +1 more source

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

International Journal of Food Properties, 2022
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat, Muhammad Nadeem, Muhammad Modassar A. N Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan   +5 more
doaj   +1 more source

Allium sativum and fish collagen enhanced proteolysis pattern of milk protein during cheddar cheese ripening

Journal of Agriculture and Food Research, 2020
In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of ...
Amal Bakr Shori, Ahmad Salihin Baba, Liew Sien Hoen Solear   +2 more
doaj   +1 more source

Quorum sensing-controlled gene expression in lactic acid bacteria [PDF]

, 1998
Quorum sensing in lactic acid bacteria (LAB) involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular response regulator. This regulator in turn activates transcription of
Vos, W.M., de, Willem M de Vos, Kleerebezem, M., de Ruyter, P.G.G.A., Oscar P Kuipers, Kuipers, Oscar P.; id_orcid, Pascalle G.G.A de Ruyter, Kuipers, Oscar P., Ruyter, P.G.G.A., de, Kleerebezem, Michiel, Michiel Kleerebezem, Kuipers, Oscar P.,, Kuipers, O.P., Ruyter, Pascalle G.G.A. de,, Kleerebezem, Michiel,, Vos, Willem M. de, Vos, Willem M. de,, de Vos, W.M., Ruyter, Pascalle G.G.A. de   +18 more
core   +1 more source

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

, 2011
Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena, Schröder Jasmin, Andreas Tauch, Tauch Andreas, Jasmin Schröder, Trost, Eva ; https://orcid.org/, Tauch, Andreas, Schröder, Jasmin, Maus, Irena, Eva Trost, Trost Eva, Irena Maus   +11 more
core   +1 more source

Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

, 2018
International audienceAn industrial ripening room used for Graviera cheese ripening was equipped in order to compare Continuous Ventilation (CV: full time air circulation) and Temperature based Sequential Ventilation (TSV) processes.
Corrieu, Georges, Kakouri, Athanasia, B. Perret, Pappas, Dimitrios, G. Corrieu, D. Pappas, J. Samelis, A. Kakouri, Samelis, John, Perret, Bruno   +9 more
core   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

The effect of using vegetable fat blend on some attributes of kashar cheese

Grasas y Aceites, 2009
Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5°C, and analyzed initially for its gross composition and ...
Harun Kesenkaş, Nayil Dinkçia, A. Kemal Seçkinb, Özer Kinika, Siddik Gönç   +4 more
doaj   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source