Works Published in 2010
Displaying works 21 - 32 of 32 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2010 journal article
Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates
JOURNAL OF DAIRY SCIENCE, 93(5), 1824–1843.
author keywords: serum protein; whey protein; composition; flavor
MeSH headings : Adult; Beverages / standards; Female; Food Handling; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Minerals / analysis; Sensation; Whey Proteins; Young Adult
TL;DR:
Few sensory differences were found between the rehydrated SPC and WPC manufactured in this study, but their flavor profiles were distinct from the flavor of reHydrated commercial WPC.
(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
2010 journal article
SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN
JOURNAL OF SENSORY STUDIES, 25(4), 616–636.
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
2010 article
Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations
Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570.
TL;DR:
Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release and fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern.
(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
2010 journal article
THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL
JOURNAL OF SENSORY STUDIES, 25(3), 347–370.
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
2010 article
Genomic Evolution of Domesticated Microorganisms
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1, Vol. 1, pp. 397–414.
author keywords: lactic acid bacteria; fermentation; food; adaptation; mutation
MeSH headings : Adaptation, Biological; Evolution, Molecular; Fermentation; Food Handling; Food Microbiology / methods; Fungi / genetics; Fungi / metabolism; Genome, Bacterial; Humans; Lactobacillales / genetics; Lactobacillales / metabolism; Microbial Viability; Selection, Genetic
TL;DR:
This review highlights the evolutionary traits influenced by the domestication process as these microbes adapted to nutrient-rich foods developed by humans.
(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
2010 journal article
Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration
JOURNAL OF FOOD SCIENCE, 75(5), E305–E313.
author keywords: fracture; gel swelling; gelation; shelf-stable; whey proteins
MeSH headings : Citric Acid; Elasticity; Food, Formulated; Gels / chemistry; Hydrochloric Acid; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Phosphoric Acids; Shear Strength; Whey Proteins
TL;DR:
It is shown that whey protein isolate gels can be made at pH <or= 4.5 with a strong/elastic fracture pattern and the magnitude of this pattern can be altered by varying the acid type, acid concentration, pH of equilibrating solution, and equilbrating 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
2010 journal article
EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS
JOURNAL OF SENSORY STUDIES, 25(3), 447–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Functional Roles of Aggregation-Promoting-Like Factor in Stress Tolerance and Adherence of Lactobacillus acidophilus NCFM
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(15), 5005–5012.
MeSH headings : Adhesins, Bacterial / chemistry; Adhesins, Bacterial / genetics; Adhesins, Bacterial / metabolism; Anti-Bacterial Agents / toxicity; Bacterial Adhesion; Bile; Detergents / toxicity; Epithelial Cells / microbiology; Fibronectins / metabolism; Gastric Juice; Gene Deletion; Gene Expression Profiling; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / physiology; Microbial Viability / drug effects; Molecular Weight; Mucins / metabolism; Phylogeny; Protein Binding; Reverse Transcriptase Polymerase Chain Reaction; Sequence Homology, Amino Acid; Sodium Dodecyl Sulfate / toxicity
TL;DR:
R reverse transcriptase-quantitative PCR analysis revealed that the apf gene was highly induced during the stationary phase compared to that during the logarithmic phase, suggesting that the Apf-like proteins may contribute to the survival of L. acidophilus during transit through the digestive tract and, potentially, participate in the interactions with the host intestinal mucosa.
(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
2010 journal article
Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
FOOD HYDROCOLLOIDS, 24(2-3), 227–238.
author keywords: Sucrose; Whey; Foams; Interfacial rheology; Angel food cake
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Characterization of Flavor of Whey Protein Hydrolysates
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327.
author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
MeSH headings : Chromatography, Gas / methods; Chromatography, Gel; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Milk Proteins / chemistry; Odorants / analysis; Protein Hydrolysates / chemistry; Smell; Solid Phase Extraction; Taste; Whey Proteins
TL;DR:
Odor activity thresholds of whey protein hydrolysates were lower than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications.
(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
2010 journal article
THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)
JOURNAL OF SENSORY STUDIES, 25(2), 246–259.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
13. Climate Action
(Web of Science)
15. Life on Land
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 article
The role and potential of probiotic bacteria in the gut, and the communication between gut microflora and gut/host
O'Flaherty, S., & Klaenhammer, T. R. (2010, April). INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 262–268.
TL;DR:
This review outlines the recent important advances in this exciting area of research, which has led to a greater understanding of the critical interface between gut microbiota, probiotic bacteria and the host.
(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
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.