Works Published in 2009
Displaying works 21 - 40 of 44 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2009 journal article
Development and Application of a upp-Based Counterselective Gene Replacement System for the Study of the S-Layer Protein SlpX of Lactobacillus acidophilus NCFM
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(10), 3093–3105.
MeSH headings : Anti-Bacterial Agents / pharmacology; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Drug Resistance, Bacterial; Fluorouracil / pharmacology; Gene Deletion; Genetic Complementation Test; Lactobacillus acidophilus / genetics; Membrane Glycoproteins / genetics; Molecular Sequence Data; Mutagenesis, Insertional / methods; Pentosyltransferases / genetics; Pentosyltransferases / metabolism; Plasmids; Recombination, Genetic; Selection, Genetic
TL;DR:
Use of the upp-encoded uracil phosphoribosyltransferase (UPRTase) of L. acidophilus NCFM was explored as a counterselection marker to positively select for recombinants that have resolved from chromosomal integration of pORI-based plasmids.
(via Semantic Scholar)
aem.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
2009 journal article
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.
author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
TL;DR:
Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged.
(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
2009 journal article
Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
JOURNAL OF FOOD SCIENCE, 74(5), E269–E277.
author keywords: egg; foam; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Hot Temperature; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Sucrose / pharmacology; Surface Tension; Viscosity; Whey Proteins
TL;DR:
Results show that sucrose greatly improved the stability of wet E WP foams and that EWP foams form network structures that remain stable during heating, and batters containing these foams showed destabilization prior to heating.
(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
2009 journal article
Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties
JOURNAL OF FOOD SCIENCE, 74(5), E259–E268.
author keywords: egg; interfacial tension; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Solubility; Surface Tension; Viscosity; Whey Proteins
TL;DR:
The higher foam yield stress and drainage stability of EWP foams appears to be due to forming smaller, more stable bubbles, that are packed together into structures that are more resistant to deformation than those of WPI foams.
(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
2009 journal article
Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder
JOURNAL OF FOOD SCIENCE, 74(7), S334–S343.
author keywords: flavor; milk powder; storage; whole milk powder
MeSH headings : Animals; Colony Count, Microbial; Desiccation / methods; Dietary Fats / analysis; Enterobacteriaceae / isolation & purification; Food Handling; Food, Preserved / analysis; Food, Preserved / economics; Food, Preserved / microbiology; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / analysis; Pigmentation; Principal Component Analysis; Quality Control; Sensation; Taste; Trace Elements / analysis; United States; Volatile Organic Compounds / analysis; Water / analysis; Whey Proteins
TL;DR:
This study characterized flavor and flavor stability of domestic WMP and provided baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and Flavor stability.
(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
2009 journal article
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
JOURNAL OF DAIRY SCIENCE, 92(6), 2409–2422.
author keywords: whole milk powder; flavor; storage; dried dairy ingredient
MeSH headings : Adult; Animals; Cacao / standards; Color; Food Handling / methods; Food Technology; Humans; Middle Aged; Milk / chemistry; Milk / standards; Nitrogen / chemistry; Oxygen / analysis; Peroxides / analysis; Principal Component Analysis; Taste; Temperature; Young Adult
TL;DR:
Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance and negatively correlated with lipid oxidation volatiles and painty 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
2009 journal article
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates
JOURNAL OF DAIRY SCIENCE, 92(10), 4773–4791.
author keywords: whey protein; serum protein; flavor; microfiltration
MeSH headings : Animals; Calcium / analysis; Caseins / analysis; Cheese; Chromatography, Gas / methods; Fats / analysis; Food Handling; Freeze Drying; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / chemistry; Odorants / analysis; Peptide Fragments / analysis; Sensation; Smell; Taste; Whey Proteins
TL;DR:
There are few sensory differences but distinct compositional and physical property differences that may influence functionality when SPC and WPC are manufactured under controlled conditions in a similar manner from the same milk using the same ultrafiltration equipment.
(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
2009 journal article
CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION
JOURNAL OF SENSORY STUDIES, 24(5), 731–748.
TL;DR:
A study to determine “white” milk and milk-substitute beverage product liking among consumers indicated that lactose-free cow's milk is significantly better accepted than all tested soy-based beverages.
(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
2009 journal article
Role of Transporter Proteins in Bile Tolerance of Lactobacillus acidophilus
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(18), 6013–6016.
MeSH headings : Anti-Bacterial Agents / metabolism; Anti-Bacterial Agents / pharmacology; Bile / chemistry; Bile / metabolism; Ciprofloxacin / metabolism; Ciprofloxacin / pharmacology; Detergents / metabolism; Detergents / pharmacology; Gene Deletion; Genes, Bacterial; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / physiology; Membrane Transport Proteins / genetics; Membrane Transport Proteins / metabolism; Microbial Viability; Taurocholic Acid / metabolism; Taurocholic Acid / pharmacology
TL;DR:
These strains showed unique patterns of sensitivity to a variety of inhibitory compounds, as well as differential accumulations of ciprofloxacin and taurocholate.
(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
2009 journal article
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
INTERNATIONAL DAIRY JOURNAL, 19(9), 510–517.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 article
Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability
Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520.
author keywords: Whey proteins; beta-Lactoglobulin; Dextran sulfate; Heat stability; Protein-polysaccharide interaction
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
INTERNATIONAL DAIRY JOURNAL, 19(9), 498–509.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 article
Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough
Asghar, A., Anjum, F. M., Allen, J. C., Daubert, C. R., & Rasool, G. (2009, October). FOOD HYDROCOLLOIDS, Vol. 23, pp. 1687–1692.
author keywords: Dough rheology; Frequency sweep; Mixograph; Modified whey protein concentrates
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
2009 journal article
Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects
FOOD HYDROCOLLOIDS, 23(7), 1762–1770.
author keywords: Functionality; beta-Lactoglobulin; Critical concentration; Whey protein; Microgels
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Dendritic cell targeting of Bacillus anthracis protective antigen expressed by Lactobacillus acidophilus protects mice from lethal challenge
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 106(11), 4331–4336.
author keywords: anthrax; lactic acid bacteria; mucosal immunity; oral; vaccine
MeSH headings : Administration, Oral; Animals; Anthrax / prevention & control; Anthrax Vaccines / administration & dosage; Anthrax Vaccines / immunology; Antibody Formation; Antigen Presentation; Antigens, Bacterial / administration & dosage; Antigens, Bacterial / genetics; Antigens, Bacterial / therapeutic use; Bacillus anthracis / immunology; Dendritic Cells / immunology; Immunity; Lactobacillus acidophilus / genetics; Mice
TL;DR:
Development of this strategy for oral delivery of DC-targeted antigens provides a safe and protective vaccine via a bacterial adjuvant that may potentiate mucosal immune responses against deadly pathogens.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk
JOURNAL OF DAIRY SCIENCE, 92(3), 870–886.
author keywords: Lactobacillus acidophilus; probiotic; microarray analysis; dairy
MeSH headings : Animals; Bacterial Adhesion / genetics; Caco-2 Cells; Carbohydrate Metabolism / genetics; Gene Expression Profiling; Gene Expression Regulation, Bacterial; Humans; Hydrogen-Ion Concentration; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / growth & development; Lactobacillus acidophilus / metabolism; Milk / microbiology; Mucins / metabolism; Mutation; Peptide Hydrolases / genetics; Probiotics; Quorum Sensing / genetics; Stress, Physiological / genetics; Time Factors
TL;DR:
Some of the most interesting genes found to be expressed in milk were correlated with signaling (autoinducer-2) and adherence to mucin and intestinal epithelial cells, in vitro.
(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
2009 review
Genomics of lactic acid bacteria
[Review of ]. FEMS MICROBIOLOGY LETTERS, 292(1), 1–6.
author keywords: lactic acid bacteria; genomics; fermentation; probiotics
MeSH headings : Evolution, Molecular; Genome, Bacterial; Genomics; Lactobacillaceae / genetics; Lactobacillaceae / physiology
TL;DR:
Although a general trend of genome reduction was observed, certain niche-specific genes appear to be recently acquired and appear on plasmids or adjacent to prophages.
(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
2009 journal article
The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate
JOURNAL OF FOOD SCIENCE, 74(1), S17–S29.
author keywords: agglomeration; flavor; storage; whey protein; WPC; WPI
MeSH headings : Adult; Aldehydes / analysis; Consumer Behavior; Fatty Acids / analysis; Female; Food Preservation / methods; Gas Chromatography-Mass Spectrometry; Humans; Male; Middle Aged; Milk Proteins / analysis; Odorants / analysis; Solid Phase Microextraction; Taste; Temperature; Time Factors; Volatilization; Whey Proteins
TL;DR:
It is indicated that the optimum shelf life at 21 degrees C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated wheys, while trained panelists detected differences among beverages and rehydrated proteins earlier.
(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
2009 journal article
Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse
JOURNAL OF FOOD PROTECTION, 72(3), 637–643.
MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology; Food Packaging / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Meat Products / microbiology; Swine; Temperature; Time Factors; Vacuum
TL;DR:
It is indicated that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance.
(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
2009 review
Genome-scale analyses of health-promoting bacteria: probiogenomics
[Review of ]. NATURE REVIEWS MICROBIOLOGY, 7(1), 61–U77.
MeSH headings : Bifidobacterium / genetics; Bifidobacterium / metabolism; Genomics; Humans; Lactobacillus / genetics; Lactobacillus / metabolism; Probiotics
TL;DR:
The application of probiogenomics in the elucidation of the molecular basis of probiosis is discussed using the well-recognized model probiotic bacteria genera Bifidobacterium and Lactobacillus as examples.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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