Results 241 to 250 of about 155,337 (286)
Anomalous Stiffening of a Conjugated Polymer During Electrochemical Oxidation
Advanced Functional Materials, EarlyView.The electromechanical response of a thienothiophene‐based conjugated polymer with triethylene glycol side chains is investigated. Electrochemical nanoindentation and atomic force microscopy reveal a modest and reversible increase in elastic modulus at room temperature upon electrochemical oxidation.
Judith Pons i Tarrés +17 more
wiley +1 more source
Interconnected Porous Hydrogels with Tunable Anisotropy Through Aqueous Emulsion Bioprinting
Advanced Functional Materials, EarlyView.A 3D bioprintable microporous bioink is developed using an aqueous two‐phase system (ATPS) composed of extracellular matrix (ECM) mimetic biopolymers. The ATPS bioink enables the fabrication of interconnected porous architectures with up to 70% porosity, supporting long‐term cell viability and 3D cell alignment, enabling a simultaneous generation of ...
Hugo Edgar‐Vilar +4 more
wiley +1 more source
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1993
The use of starter cultures (often simply called starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most cheeses. These cultures are called starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in cheese manufacture.
Timothy M. Cogan, Colin Hill
openaire +1 more source
The use of starter cultures (often simply called starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most cheeses. These cultures are called starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in cheese manufacture.
Timothy M. Cogan, Colin Hill
openaire +1 more source
Improving dairy starter cultures
Trends in Biotechnology, 1987It has long been recognized that various dairying-relevant properties of mesophilic lactic streptococci are unstable traits. During the past ten years it has become increasingly clear that these instabilities are due to loss of plasmids during growth of the bacteria.
Venema, Gerard, Kok, Jan
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Cheese | Starter Cultures: Specific Properties
2002Starter cultures perform a number of specific functions in fermented dairy products, which include the metabolism of lactose to produce lactic acid, production of flavor compounds, and antimicrobial substances, and the degradation of milk proteins particularly during cheese maturation.
Broome, M. C. +2 more
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Cheese | Starter Cultures: General Aspects
2002This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or selected from a preserved collection of defined single strains or undefined mixtures, starter cultures ...
Powell, I. B. +2 more
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Starter cultures: bioprotective cultures
2007In the last few years, concerns over food safety have increased their importance due to its dramatic impact on public health. Over the past decade, a series of food scandals have erupted involving meat and meat products, which feature prominently in the food safety crisis.
Vignolo, Graciela Margarita +1 more
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Meat starter cultures are maturation and surface starters used to accelerate the fermentation process, maximize the quality, and guarantee uniformity and safety of the product. This review discusses the beneficial role of meat starter cultures in the acceleration and promotion of the fermentation process by rapid matrix acidification, standardization ...
Borpuzari, Rajendra Nath +2 more
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Borpuzari, Rajendra Nath +2 more
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2018
Concentrated starter cultures are defined as starter cultures that are grown under closely controlled conditions, concentrated into a small volume, and frozen or dried for storage and transportation. These have provided improved starter cultures that are easier to utilize in the manufacture of cultured foods than traditional forms of starters.
openaire +1 more source
Concentrated starter cultures are defined as starter cultures that are grown under closely controlled conditions, concentrated into a small volume, and frozen or dried for storage and transportation. These have provided improved starter cultures that are easier to utilize in the manufacture of cultured foods than traditional forms of starters.
openaire +1 more source