Results 51 to 60 of about 474 (257)

Effects of heat treatment on the meltability of processed cheese.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1991
プロセスチーズの加熱溶融性(Meltability: Melt性)におよぼす熱の影響を調べるために,プロセスチーズを単純化したモデルチーズを用いて一連の検討を加えた.モデルチーズを80℃で加熱保持すると,保持時間が増すにつれてMelt性が低下した.又,この現象には常に不溶性タンパク量の増加が伴っており,両者間には強い負の相関が認められた(r=-0.92).この不溶性タンパクは,チーズ中で脂肪球表面に吸着したタンパクが加熱保持されることにより変性,不溶化を起こすことにより生ずるものであり,これがモデルチーズのMelt性低下に係わっているものと考えられる.
TATSUMI, Kiyoshi, NISHIYA, Tsuguaki, IDO, Kazuo, KAWANISHI, Gosei   +3 more
openaire   +2 more sources

Effect of terahertz irradiation on DNA damage repair in living cells

FEBS Open Bio, EarlyView.
We investigated the effect of terahertz (THz) wave irradiation on DNA double‐strand break (DSB) repair in living cells. We found that THz irradiation enhanced DSB repair at specific frequencies, whereas heat treatment inhibited it, indicating that this effect is nonthermal and frequency‐specific.
Yuya Ueno, Shota Yamazaki, Hiromichi Hoshina, Masahiko Harata   +3 more
wiley   +1 more source

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE [PDF]

Journal of Food and Dairy Sciences, 2007
A method was devised to use transglutaminase enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes (rennet and TG) were used. First, rennet was mixed with milk at 5ºC for 30 min followed by the TG at 5ºC and was left for 2 hrs ...
Enas Gazar, M. Zedan, Hoda El-Zeini, M. Metwally   +3 more
doaj   +1 more source

A new flow chip in combination with multiphoton microscopy as a protocol for longitudinal 3D imaging of tissue calcification under shear stress

FEBS Open Bio, EarlyView.
Miniaturized flow chip platform enabling continuous perfusion and longitudinal multiphoton 3D imaging of vascular smooth muscle cell constructs under physiological flow. Brightfield imaging guides region selection, while CellTracker Green and mRuby‐labeled fetuin‐A visualize cells and mineral deposition, respectively. Magnesium supplementation markedly
Vytautas Kučikas, Aaron D. Morgan, Ignas Čiurlionis, Christian Böhm, Stefan Jockenhövel, Willi Jahnen‐Dechent, Marc A. M. J. van Zandvoort   +6 more
wiley   +1 more source

Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj  

From block to shred: Understanding the factors influencing shreddability of mozzarella cheese

Journal of Dairy Science
: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, Praveen Upreti, Prafulla Salunke, J.K. Amamcharla   +5 more
doaj   +1 more source

Adenosine triphosphate as a modulator of protein interactions and stability

FEBS Open Bio, EarlyView.
ATP is best known as the cell's energy currency, but it also shapes how proteins fold, interact, aggregate and form biomolecular condensates. This review explains the emerging physical principles behind these effects, including weak binding to charged protein regions, magnesium‐dependent behaviour and concentration‐dependent control of protein ...
Shuyuan Tan, Robin Curtis
wiley   +1 more source

Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2016
The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared ...
حسین جوینده, مجید نوش کام   +1 more
doaj   +1 more source

Blood RNA Biomarker Signatures for Early Diagnosis and Prognosis in Ischemic and Hemorrhagic Stroke: The IBIS‐CT1 Study

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective To evaluate the expression of nine blood RNA biomarkers in a clinical trial based on genes previously identified in an experimental monkey model of stroke for diagnosis feasibility and prognostication. Methods IBIS‐CT1 was a prospective longitudinal study enrolling patients with ischemic stroke (IS) or intracerebral hemorrhage (ICH ...
Salomé Retailleau, Marie Bruguet, Irina Viakhireva‐Dovganyuk, François‐Mathias Merrien, Denis Marechal, Aurore Jourdain, Philippe Goas, Jordan Coris, Julien Asselineau, Maëlys Consigny, Gérald Le Gac, Serge Timsit   +11 more
wiley   +1 more source

Graduate Student Literature Review: The effects of heating on the physicochemical, functional, and health properties of cheese—A review of recent developments

Journal of Dairy Science
: The consumption of cheese is rapidly increasing, driven by its diverse nutritional and functional benefits. Consumers are shifting toward functional, minimally processed cheese products, enjoyed both on their own and as ingredients in various foods. As
Adam Cogan, Alan L. Kelly, Jeremiah J. Sheehan   +2 more
doaj   +1 more source