Results 81 to 90 of about 30,937 (359)

Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]

, 1994
The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
core  

Spermidine Reproduces the Anti‐Inflammatory Effects of Intermittent Fasting and Prevents Urate and Calcium Pyrophosphate Crystal‐Induced Inflammation

Arthritis &Rheumatology, EarlyView.
Objective Gout caused by the formation of monosodium urate (MSU) crystals and calcium pyrophosphate (CPP) deposition disease are two major types of microcrystalline pathologies in adults. They are responsible for recurrent flares that rely on interleukin (IL) 1β via activation of the NLRP3 inflammasome.
Chinh Nghia Pham, Florence Castelli, Flora Finet, Charles Leroy, Céline Chollet, Twinu W. Chirayath, Subhalaxmi Moitra, Mylène Zarka, Agnès Ostertag, François Brial, Christèle Combes, Augustin Latourte, Thomas Bardin, François Fenaille, Pascal Richette, Hang Korng Ea   +15 more
wiley   +1 more source

The influence of ripening of Olomouc cheese on its sensory and texture properties

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2007
The ripened cheese is typical by taste and aroma and texture also. The object of research was the influence of ripening on sensory and texture properties of Olomouc cheese with the determination the optimum lenght of ripening for consumers.
Olga Cwiková, Šárka Nedomová
doaj   +1 more source

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using  Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040.
Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni   +3 more
doaj   +1 more source

Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]

, 2015
peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush, Bahrami, Masoud, Beigmohammad, Faranak, Hosseini, Fakhrisadat   +3 more
core   +1 more source

Infection Risk From Humans and Animals in the Anatomy Laboratory: A Scoping Review

Clinical Anatomy, EarlyView.
ABSTRACT Whole‐body dissection is a cornerstone of anatomy education. During and following the COVID‐19 pandemic, exposure to infectious agents and other risks of dissection were highlighted. To identify potential risks, one must have the data outlining these risks in specific situations.
Margaret A. McNulty, Elizabeth R. Agosto
wiley   +1 more source

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Frontiers in Microbiology, 2020
Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening.
Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi, Francesca De Filippis, Francesca De Filippis, Danilo Ercolini, Danilo Ercolini, Marco Nocetti, Monica Gatti   +11 more
doaj   +1 more source

Mind the Gap—An Empirical Analysis of the Attitude‐Behaviour Gap in Grocery Retailing

Journal of Consumer Behaviour, EarlyView.
ABSTRACT The attitude‐behaviour gap describes the mismatch between what consumers express in terms of preferences and how they actually behave when making purchase decisions. This gap is particularly relevant for organic food, where consumers often show strong positive attitudes but do not consistently buy organic products.
Kevin Ermecke, Niklas Mergner, Philipp Brüggemann, Rainer Olbrich   +3 more
wiley   +1 more source

“This Is Not My Food”: Exploring Experiences Among Patients With a Migration Background in Specialist Eating Disorder Treatment in Sweden

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Existing evidence on eating disorders (EDs) among migrant groups across the Global North is sparse and mixed, possibly reflecting the heterogeneity of these populations. This qualitative study explored experiences among patients with a migration background in Swedish specialist ED treatment, with a focus on barriers to treatment ...
Mattias Strand, Elisabeth Welch, Sofie Bäärnhielm   +2 more
wiley   +1 more source

Influence of commercial proteases on the proteolysis of enzyme modified cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]

, 2000
The influence of four commercial proteases, Protease A, Protease B, Protease C and a two enzyme blend Protease DE, on proteolysis in an enzyme modified cheese (EMC) base has been investigated.
Chen, Emily Yi Chuan
core