FoodsThe quality of the Serbian dry fermented sausage, Sremska, was evaluated without added nitrite and pasteurized post-ripening. As an extra safety measure to eliminate Salmonella, mild heat treatments (47 °C/6.5 h or 53 °C/22.1 min) were used.
Miroslav Ducic +5 more
doaj +1 more source
Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology
Acta Universitatis Cibiniensis. Series E: Food Technology, 2018 Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The
Weldemichael Helen +2 more
doaj +1 more source
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
core +1 more source
Molecular Oncology, EarlyView.Loss of the miR‐214/199a cluster is associated with recurrence in ovarian cancer. Engineered small extracellular vesicles (m214‐sEVs) elevate miR‐214‐3p/miR‐199a‐5p in tumor cells, suppress β‐catenin, TLR4, and YKT6 signaling, reprogram tumor‐derived sEV cargo, reduce chemoresistance and migration, and enhance carboplatin efficacy and survival in ...
Weida Wang +12 more
wiley +1 more source
Microbiological and chemical profiles of dairy farm red smear cheese made from pasteurized and un-pasteurized milk [PDF]
, 2007 A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added.
Hammershøj, M. +5 more
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Molecular Oncology, EarlyView.We have established a humanized orthotopic patient‐derived xenograft (Hu‐oPDX) mouse model of high‐grade serous ovarian cancer (HGSOC) that recapitulates human tumor–immune interactions. Using combined anti‐PD‐L1/anti‐CD73 immunotherapy, we demonstrate the model's improved biological relevance and enhanced translational value for preclinical ...
Luka Tandaric +10 more
wiley +1 more source
Karakteristik Mikrobiologis Probiotik Terenkapsulasi [PDF]
, 2013 Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose becoming lactic acid by lactic acid bacteria. The production and quality fermentation of milk is affected by starter culture that usually propagated in ...
Maheswari, R. R. (Rarah) +2 more
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The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening [PDF]
, 2017 Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little ...
Descalzo, Adriana Maria +7 more
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Molecular Oncology, EarlyView.Pancreatic sensory neurons innervating healthy and PDAC tissue were retrogradely labeled and profiled by single‐cell RNA sequencing. Tumor‐associated innervation showed a dominant neurofilament‐positive subtype, altered mitochondrial gene signatures, and reduced non‐peptidergic neurons.
Elena Genova +14 more
wiley +1 more source
The evaluation of milk extenders in unripened soft cheese :a thesis presented in partial fulfilment of the requirements for the degree of Master in Technology in food technology at Massey University [PDF]
, 1989 Mixtures of soybean milk, coconut cream and reconstituted skimmilk were utilized in the manufacture of unripened soft type cheese for the purpose of extending the milk supply.
Cruz, Lucila L
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