Works Published in 2007
Displaying works 21 - 37 of 37 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2007 journal article
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109.
author keywords: 291-kilogram block; flavor development; texture development
MeSH headings : Animals; Cheese / analysis; Cheese / standards; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Least-Squares Analysis; Milk Proteins / chemistry; Milk Proteins / metabolism; Taste; Time Factors; Volatilization; Water / analysis
TL;DR:
Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks.
(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
2007 journal article
Characterization of a novel bile-inducible operon encoding a two-component regulatory system in Lactobacillus acidophilus
JOURNAL OF BACTERIOLOGY, 189(13), 4624–4634.
MeSH headings : Bacterial Proteins / genetics; Base Sequence; Bile Acids and Salts / pharmacology; Gene Expression Regulation, Bacterial / drug effects; Gene Order; Genes, Bacterial / genetics; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / genetics; Models, Genetic; Molecular Sequence Data; Mutagenesis, Site-Directed; Mutation; Oligonucleotide Array Sequence Analysis; Reverse Transcriptase Polymerase Chain Reaction; Transcription, Genetic / drug effects
TL;DR:
Functional analysis of the effects of bile on the global transcriptional profile of lactobacillus acidophilus NCFM showed that the operon encoded proteins involved in both bile tolerance and bile sensitivity, indicating that the 2CRS plays a role in bileolerance and that theOperon it resides in is negatively controlled by the RR.
(via Semantic Scholar)
jb.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Recovery and detection of Vibrio vulnificus during cold storage
FOOD MICROBIOLOGY, 24(6), 664–670.
author keywords: V. vulnificus; cold storage; cell recovery
MeSH headings : Agar; Cold Temperature; Colony Count, Microbial / methods; Consumer Product Safety; Culture Media / chemistry; DNA, Bacterial / analysis; Food Microbiology; Food Preservation / methods; Gene Amplification; Humans; Polymerase Chain Reaction; RNA, Bacterial / analysis; Reverse Transcriptase Polymerase Chain Reaction; Time Factors; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification
TL;DR:
Different cultural techniques and molecular methods for the detection of Vibrio vulnificus during cold storage in a model broth system were compared to aid in the design of optimum methods to recover and/or detect V. vulnIFICus cells subjected to sublethal stress that might be encountered in food processing and storage.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 review
Invited review: Sensory and mechanical properties of cheese texture
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624.
author keywords: texture; sensory analysis; mechanical properties; rheology
MeSH headings : Cheese / analysis; Cheese / standards; Food Technology; Mastication; Mechanics; Rheology; Sensation; Terminology as Topic
TL;DR:
A review of fundamental rheological and fracture tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.
(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
2007 journal article
Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment
FOOD HYDROCOLLOIDS, 21(7), 1092–1100.
author keywords: gluten; hydrocolloids; HPMC; small deformation theology; proteins
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins
COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210.
author keywords: interfacial rheology; foam; yield stress; whey protein; dilatational modulus
MeSH headings : Animals; Cattle; Chickens; Egg Proteins / chemistry; Milk Proteins / chemistry; Rheology; Serum Albumin / chemistry; Whey Proteins
TL;DR:
These experiments underscore the importance of utilizing the same materials for interfacial measurements as used for foaming experiments, if one is to properly infer interfacial information/mechanisms and relate this information to bulk foaming measurements.
(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
2007 journal article
Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA
JOURNAL OF SENSORY STUDIES, 22(4), 433–452.
TL;DR:
This study provides fundamental information on key sensory attributes of two widely used dry ingredients, provides a platform to develop an international sensory language, and demonstrates that independently defined sensory languages can produce comparable results at different locations.
(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
2007 journal article
Sources of umami taste in Cheddar and Swiss cheeses
JOURNAL OF FOOD SCIENCE, 72(6), S360–S366.
author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
TL;DR:
Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese.
(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
2007 journal article
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.
author keywords: descriptive analysis; flavor; soy protein; whey protein
MeSH headings : Benzaldehydes / analysis; Beverages / analysis; Chemical Phenomena; Chemistry, Physical; Consumer Behavior; Dose-Response Relationship, Drug; Female; Food Technology; Food, Formulated / analysis; Humans; Male; Milk Proteins / analysis; Nutritive Value; Principal Component Analysis; Soybean Proteins / analysis; Taste; Whey Proteins
TL;DR:
Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products.
(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
2007 journal article
Effect of cold storage and packaging material on the major aroma components of sweet cream butter
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(19), 7840–7846.
author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
MeSH headings : Butter / analysis; Chromatography, Gas; Cold Temperature; Food Packaging / instrumentation; Food Preservation / methods; Humans; Odorants / analysis; Smell; Taste
TL;DR:
Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.
(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
2007 journal article
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles
JOURNAL OF FOOD SCIENCE, 72(6), S352–S359.
author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
TL;DR:
This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour.
(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
2007 journal article
Physicochemical variables affecting the rheology and microstructure of rennet casein gels
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(7), 2688–2697.
author keywords: processed cheese; rennet casein; gelation; pH; cooling rate
MeSH headings : Caseins / chemistry; Chemical Phenomena; Chemistry, Physical; Chymosin / chemistry; Gels / chemistry; Hydrogen-Ion Concentration; Microscopy, Confocal; Rheology; Thermodynamics
TL;DR:
The analysis of casein interactions suggests that the cooling rate affected the casein floc size only when repulsive interactions enabled a slow flocculation comparable with temperature change rates during cooling.
(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
2007 journal article
Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157 : H7
JOURNAL OF FOOD PROTECTION, 70(1), 194–199.
MeSH headings : Adaptation, Physiological; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / pathogenicity; Food Microbiology; Gastric Acid; Gene Expression Regulation, Bacterial; Hot Temperature; Humans; Hydrochloric Acid / pharmacology; Hydrogen-Ion Concentration; Microbial Sensitivity Tests; Virulence Factors / genetics; Virulence Factors / metabolism
TL;DR:
This study was conducted to determine the effect of antibiotic stress on the virulence factor expression, simulated gastric fluid survival, and heat tolerance of Escherichia coli O157:H7 and found that antibiotics do not produce a cross-protective response to heat or decreased pH.
(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
2007 journal article
Abortive phage resistance mechanism AbiZ speeds the lysis clock to cause premature lysis of phage-infected Lactococcus lactis
JOURNAL OF BACTERIOLOGY, 189(4), 1417–1425.
MeSH headings : Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Bacteriophages; Cloning, Molecular; Lactococcus lactis / metabolism; Lactococcus lactis / virology; Open Reading Frames; Plasmids / genetics; Plasmids / physiology
TL;DR:
Results suggest that AbiZ may interact cooperatively with holin to cause premature lysis in phages of the P335 group, through reduction in either plaque size, EOP, or both.
(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
2007 journal article
A proposed strain-hardening mechanism for alginate gels
JOURNAL OF FOOD ENGINEERING, 80(1), 157–165.
author keywords: alginate gels; strain-hardening; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Modification of Lactobacillus beta-glucuronidase activity by random mutagenesis
GENE, 389(2), 122–127.
author keywords: Lactobacillus gasseri gusA; gene; reporter enzyme; pH range; Epicurian coli
MeSH headings : Amino Acid Sequence; Amino Acid Substitution; Bacterial Proteins / chemistry; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Cloning, Molecular; DNA, Bacterial; Escherichia coli / enzymology; Escherichia coli / genetics; Genes, Bacterial; Glucuronidase / chemistry; Glucuronidase / genetics; Glucuronidase / metabolism; Hydrogen-Ion Concentration; Lactobacillus / enzymology; Lactobacillus / genetics; Molecular Sequence Data; Mutagenesis; Sequence Alignment; Sequence Analysis, DNA; Transformation, Bacterial
TL;DR:
The modified GusA3 enzyme has expanded potential for use as a reporter enzyme in expression hosts that are not acidophilic, as well as lactic acid bacteria and other microorganisms that grow in acidifying environments.
(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
2007 article
Influence of the dairy environment on gene expression and substrate(1-3)
Klaenhammer, T. R., Azcarate-Peril, M. A., Altermann, E., & Barrangou, R. (2007, March). JOURNAL OF NUTRITION, Vol. 137, pp. 748S–750S.
MeSH headings : Animals; Cattle; Dairy Products; Dairying; Environment; Gene Expression Regulation, Bacterial; Lactobacillaceae / genetics; Lactobacillaceae / metabolism; Probiotics
TL;DR:
Comparative genomics between multiple genomes is providing insights into genes that are important in metabolic, physiological, and functional roles for different LAB in the environments they inhabit, ranging from the gastrointestinal tract to milk and acidified dairy products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
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