Results 81 to 90 of about 10,452 (301)

Inside Exposure: Tracking Fear and Threat Expectancy Dynamics Within and Between Exposure Sessions for Anorexia Nervosa

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Anxiety and avoidance behaviors are increasingly recognized as key drivers of anorexia nervosa. Exposure therapy, rooted in the inhibitory learning model, targets these drivers by violating threat expectancies. This translational study investigated the dynamics of fear and threat expectancies within and between 417 individualized ...
Hanna Melles, Michelle Spix, Stefanie Duijvis, Anita Jansen   +3 more
wiley   +1 more source

Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese

, 1977
A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core  

A generalised model for cheese mass loss determination during ripening

, 2012
A generalised mechanistic model describing cheese mass loss during ripening in controlled conditions is proposed. It is based on two main processes occurring in the cheese rind: respiratory activity of the microbial consortia and water evaporation.
H. Guillemin, G. Corrieu, S. Gaucel, Guillemin, Herve, H., Gaucel, Sebastien, S., Corrieu, Georges, G.   +5 more
core   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
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

Accelerated ripening of ewes’ milk Manchego cheese the effect of elevated ripening temperatures

, 1990
The effect of elevated ripening temperatures on chemical, rheological, and sensory characteristics of Manchego cheese made from raw or pasteurized milk was investigated.
Medina, Milagros, Rodríguez-Marín, M. A., Núñez Gutiérrez, Manuel, Gaya Sicilia, María Pilar   +3 more
core   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Recent advances in multifunctional soft robots: A materials–structures–systems co‐design perspective for synergistic integration

FlexMat, EarlyView.
Abstract Soft robots, engineered from highly compliant materials, offer superior adaptability and safety in unstructured environments compared to their rigid counterparts. Recent advancements, fueled by bio‐inspiration and material programmability, have led to the rapid co‐evolution of their core modules: actuation, sensing, protection, energy, and ...
Qiulei Liu, Zicao Peng, Chong Sun, Haitao Yang   +3 more
wiley   +1 more source

Methods for strictly aseptic making of cheese and effect of some bacteria on its ripening

, 1977
To study the influence of different enzymes on ripening of cheese, such as Gouda, a method was developed for making cheese strictly aseptically, including equipment for aseptic cheesemaking and aseptic milking of selected cows.
Kleter, G.
core