Works Published in 2003
Displaying works 21 - 34 of 34 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2003 journal article
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(20), 6036–6042.
author keywords: whey proteins; enzymatic hydrolysis; Alcalase; aggregation; plastein reaction; peptides; hydrophobic interaction
MeSH headings : Gels / chemistry; Hydrogen-Ion Concentration; Hydrolysis; Milk Proteins / metabolism; Peptides / chemistry; Peptides / metabolism; Protein Hydrolysates / metabolism; Subtilisins / metabolism; Whey Proteins
TL;DR:
The enzyme-induced gel network was stable over a wide range of pH and ionic strength and, therefore, showed some similarities with the plastein reaction and Disulfide bonds were not involved in the gel network.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Rheological characterization of process cheese using tube viscometry
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267.
author keywords: process cheese; tube viscometry; rheology
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Determination of the sensory attributes of dried milk powders and dairy ingredients
JOURNAL OF SENSORY STUDIES, 18(3), 199–216.
citeseerx.ist.psu.edu (repository)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction
JOURNAL OF FOOD PROTECTION, 66(7), 1277–1282.
MeSH headings : Colony Count, Microbial; DNA, Bacterial / genetics; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Escherichia coli O157 / metabolism; Food Microbiology; Immunomagnetic Separation; Meat Products / microbiology; Polymerase Chain Reaction / methods; Sensitivity and Specificity; Shiga Toxin / biosynthesis; Shiga Toxin 2 / genetics
TL;DR:
With the use of Escherichia coli O157:H7 as a model, a procedure for the quantitative detection of viable Shiga toxin-producing E. coli (STEC) in broth and cooked ground beef enrichments with multiple-time point quantitative competitive polymerase chain reaction (QC-PCR) was developed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
A mixer viscometry approach for blending devices
JOURNAL OF FOOD PROCESS ENGINEERING, 26(1), 1–16.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Aroma characterization of fresh and stored-nonfat dry milk
Freshness and Shelf Life of Foods, 836, 108–123.
Ed(s): H. K. R. Cadwallader
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Rheological methods for assessment of food freshness and stability
Freshness and Shelf Life of Foods, 836, 248–268.
Ed(s): H. K. R. Cadwallader
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Determining flavor and flavor variability in commercially produced liquid cheddar whey
JOURNAL OF DAIRY SCIENCE, 86(2), 439–448.
author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
TL;DR:
The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation, and results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 article
Sensory and mechanical aspects of cheese texture
INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591.
author keywords: sensory texture; rheological properties; fracture properties; cheese
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Relationships among rheological and sensorial properties of young cheeses
JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.
author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
TL;DR:
Analysis of the sensory and rheological properties of young cheeses showed that the cheeses' solid-like response decreased during aging, while phase angle, maximum compliance, and retardation time increased.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Descriptive analysis of caramel texture
JOURNAL OF SENSORY STUDIES, 18(4), 277–289.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk
Journal of Dairy Science, 86(1), 43–51.
MeSH headings : Adolescent; Adult; Animals; Antioxidants / pharmacology; Cattle / metabolism; Cattle / physiology; Chromatography, Gas; Consumer Behavior; Dairying / methods; Fatty Acids / analysis; Female; Food Handling / methods; Food, Fortified; Humans; Lactation / metabolism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Lipase / metabolism; Lipid Metabolism; Male; Milk / chemistry; Milk / microbiology; Milk / standards; Oxidation-Reduction; Stereoisomerism; Taste; Time Factors
TL;DR:
The effects of added conjugated linoleic acid (CLA) on the sensory, chemical, and physical characteristics of 2% total fat (wt/wt) fluid milk were studied and it was revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Soy protein fortification of a low-fat dairy-based ice cream
JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657.
author keywords: soy protein isolate; ice cream; low-fat; flavor; volatile analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(1), 13–20.
author keywords: cheese; electronic nose; sensory analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.