Works Published in 2008
Displaying works 21 - 31 of 31 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2008 article
Developments in dairy foods sensory science and education: From student contests to impact on product quality
Bodyfelt, F. W., Drake, M. A., & Rankin, S. A. (2008, July). INTERNATIONAL DAIRY JOURNAL, Vol. 18, pp. 729–734.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 patent
Lactobacillus acidophilus nucleic acid sequences encoding cell surface protein homologues and uses therefore
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2008 review
Targeting mucosal dendritic cells with microbial antigens from probiotic lactic acid bacteria
[Review of ]. EXPERT REVIEW OF VACCINES, 7(2), 163–174.
MeSH headings : Administration, Oral; Antigens, Bacterial / genetics; Antigens, Bacterial / immunology; Antigens, Bacterial / metabolism; Bacterial Vaccines / administration & dosage; Bacterial Vaccines / genetics; Bacterial Vaccines / metabolism; Dendritic Cells / immunology; Dendritic Cells / microbiology; Genetic Vectors / administration & dosage; Genetic Vectors / genetics; Genetic Vectors / metabolism; Gram-Positive Bacteria / genetics; Gram-Positive Bacteria / metabolism; Humans; Immunity, Mucosal; Intestinal Mucosa / immunology; Intestinal Mucosa / microbiology; Lactic Acid / metabolism; Probiotics / administration & dosage; Probiotics / metabolism
TL;DR:
This overview of mucosal immunity and how its cellular component(s), particularly dendritic cells, can be specifically targeted to deliver immunogenic subunits, such as the protective antigen from Bacillus anthracis (the causative agent of anthrax) is focused on.
(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
2008 journal article
Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH
Food Hydrocolloids, 22(5), 752–762.
Source: NC State University Libraries
Added: August 6, 2018
2008 journal article
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters
JOURNAL OF DAIRY SCIENCE, 91(1), 76–84.
author keywords: stirred curd; milled curd; Cheddar cheese; proteolysis
MeSH headings : Adult; Cheese; Colony Count, Microbial; Female; Food Technology / methods; Humans; Lactobacillus; Male; Middle Aged; Random Allocation; Taste
TL;DR:
Sensory analysis by a trained descriptive panel revealed differences in cooked, whey, sulfur, brothy, milk fat, umami, and bitter attributes caused by the starter, whereas only brothy flavor was influenced by storage temperature, and the method of manufacture influenced diacetyl, sour, and salty flavors.
(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
2008 journal article
Consumer perception of soy and dairy products: A cross-cultural study
JOURNAL OF SENSORY STUDIES, 23(1), 65–79.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
The effect of refrigerated and frozen storage on butter flavor and texture
JOURNAL OF DAIRY SCIENCE, 91(2), 455–465.
author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
TL;DR:
Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo.
(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
2008 journal article
Molecular interactions and functionality of a cold-gelling soy protein isolate
JOURNAL OF FOOD SCIENCE, 73(1), E16–E24.
author keywords: cold-gelling; critical concentration; disulfide bonds; hydrophobic interactions; soy protein isolate
MeSH headings : Calorimetry, Differential Scanning; Chemical Phenomena; Chemistry, Physical; Cold Temperature; Electrophoresis, Agar Gel; Food Handling / methods; Gels; Protein Denaturation; Rheology; Soybean Proteins / analysis; Soybean Proteins / chemistry; Time Factors; Viscosity
TL;DR:
The results suggested that heat denaturation at low protein concentrations limited network formation even after the protein concentration and interaction sites increased, impacting the isolate's cold gelling ability and suggested that hydrophobic interactions played a primary role in gel strength after disulfide bonds form.
(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
2008 journal article
Impact of flavor attributes on consumer liking of Swiss cheese
JOURNAL OF DAIRY SCIENCE, 91(2), 466–476.
author keywords: Swiss cheese; descriptive analysis; consumer liking; partial least squares regression
MeSH headings : Adolescent; Adult; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Food Preferences; Humans; Least-Squares Analysis; Male; Middle Aged; Taste
TL;DR:
Findings indicate the flavor characteristics Swiss cheese producers should optimize, and minimize, to create cheeses that best match consumer desires.
(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
2008 journal article
Nutritional and rheological characterization of spray dried sweetpotato powder
LWT-FOOD SCIENCE AND TECHNOLOGY, 41(2), 206–216.
author keywords: spray dried sweetpotatoes; nutritional values; carotene isomerization; rheological properties
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage
JOURNAL OF FOOD PROTECTION, 71(1), 191–195.
MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Enterotoxins / analysis; Enterotoxins / biosynthesis; Food Contamination / analysis; Food Handling / methods; Humans; Meat Products / microbiology; Salts / pharmacology; Sodium Nitrite / pharmacology; Staphylococcus aureus / drug effects; Staphylococcus aureus / growth & development; Staphylococcus aureus / metabolism; Swine; Temperature; Time Factors
TL;DR:
The results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production, and staphylococcal enterotoxin was not detected in air-dried fresh sausages at any time.
(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
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