Southeast Dairy Foods Research Center

Works Published in 2012

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Displaying works 21 - 40 of 41 in total

Sorted by most recent date added to the index first, which may not be the same as publication date order.

2012 journal article

The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion

INTERNATIONAL DAIRY JOURNAL, 27(1-2), 99–102.

By: E. Cakir n, S. Khan n  & E. Foegeding n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

JOURNAL OF FOOD SCIENCE, 77(8), S282–S287.

By: P. Leksrisompong n, P. Gerard  n, K. Lopetcharat n & M. Drake n

author keywords: bioactive peptides; bitter inhibition; protein beverages; whey protein hydrolysate
MeSH headings : Adult; Arginine / chemistry; Beverages / analysis; Cacao / chemistry; Female; Food Additives / analysis; Fructose / chemistry; Humans; Lysine / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Protein Hydrolysates / chemistry; Quinine / chemistry; Sucrose / analogs & derivatives; Sucrose / chemistry; Sweetening Agents / chemistry; Taste; Vanilla / chemistry; Whey Proteins; Young Adult
TL;DR: This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM

JOURNAL OF FOOD PROCESS ENGINEERING, 35(6), 905–914.

By: M. Yurgec, J. Osborne*, J. Steffe* & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Validation of a large amplitude oscillatory shear protocol

JOURNAL OF FOOD ENGINEERING, 113(1), 124–135.

By: H. Melito, C. Daubert n & E. Foegeding n

author keywords: Large amplitude oscillatory shear; Nonlinear; Fourier analysis; Linear-to-nonlinear transitions
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Transcriptional Analysis of Prebiotic Uptake and Catabolism by Lactobacillus acidophilus NCFM

PLOS ONE, 7(9).

By: J. Andersen  n, R. Barrangou* , M. Abou Hachem *, S. Lahtinen*, Y. Goh n, B. Svensson *, T. Klaenhammer n

Ed(s): C. Gibas

MeSH headings : ATP-Binding Cassette Transporters / metabolism; Cellobiose / pharmacology; Gene Expression Regulation, Bacterial / drug effects; Glucans / pharmacology; Isomaltose / analogs & derivatives; Isomaltose / pharmacology; Lactobacillus acidophilus / drug effects; Lactobacillus acidophilus / enzymology; Lactobacillus acidophilus / metabolism; Oligosaccharides / pharmacology; Phosphoenolpyruvate Sugar Phosphotransferase System / metabolism; Prebiotics; Raffinose / pharmacology; Sugar Alcohols / pharmacology
TL;DR: Differential transcriptomics and functional genomics were used to identify genes in Lactobacillus acidophilus NCFM involved in the uptake and catabolism of 11 potential prebiotic compounds consisting of α- and β- linked galactosides and glucosides, highlighting the broad oligosaccharide metabolic repertoire of L. acidophillus NCFM. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2012 journal article

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(40), 10111–10117.

By: C. Stevenson n, W. Liu  n & T. Lanier n

author keywords: Water holding; heating rate; water mobility; gels; pore size
MeSH headings : Animals; Chickens; Cooking / methods; Gadiformes; Gels / chemistry; Hot Temperature; Microscopy, Electron, Scanning; Muscle Proteins / chemistry; Muscle Proteins / ultrastructure; Myofibrils / chemistry; Water / analysis
TL;DR: Water-holding properties of pastes prepared from refined myofibrils of chicken breast versus Alaska pollock and whether such properties were related to gel matrix structure parameters and water mobility were investigated did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.

By: E. Cakir n, H. Koc n, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n, E. Foegeding n

author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size

JOURNAL OF SENSORY STUDIES, 27(6), 451–462.

By: S. Jervis n, J. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

The use of lactoperoxidase for the bleaching of fluid whey

JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890.

By: R. Campbell n, E. Kang n, E. Bastian & M. Drake n

author keywords: whey; flavor; bleaching; lactoperoxidase
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / metabolism; Cattle; Cheese / standards; Colorimetry / methods; Food Technology / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / pharmacology; Lactoperoxidase / metabolism; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR: Lactoperoxidase may be a viable alternative for chemical whey bleaching and monitor LP activity from raw milk through manufacture of liquid whey, and to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleaching by traditional H₂O₁ bleaching. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.

By: S. Jervis n, R. Campbell n, K. Wojciechowski*, E. Foegeding n, M. Drake n & D. Barbano *

author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR: Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Raffinose family oligosaccharide utilisation by probiotic bacteria: insight into substrate recognition, molecular architecture and diversity of GH36 alpha-galactosidases

BIOCATALYSIS AND BIOTRANSFORMATION, 30(3), 316–325.

By: M. Abou Hachem *, F. Fredslund *, J. Andersen *, R. Larsen*, A. Majumder *, M. Ejby*, G. Van Zanten *, S. Lahtinen* ...

author keywords: prebiotic; probiotic; tetrameric alpha-galactosidases; raffinose; clan GH-D
TL;DR: The structure of the GH36 homotetrameric α-galactosidase from L. acidophilus NCFM (LaMel36A) was determined, which explains the preference of tetrameric GH36 enzymes for RFO and their lack of activity on polymeric galacto(gluco)mannan. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

JOURNAL OF FOOD SCIENCE, 77(2), E60–E67.

By: P. Leksrisompong n, T. Lanier n & E. Foegeding n

author keywords: egg white; heating rate; micro-phase separation; pH; whey protein isolate
MeSH headings : Egg Proteins / chemistry; Food Handling / methods; Gels / chemistry; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Temperature; Water / chemistry; Whey Proteins
TL;DR: Gel formation and physical properties of globular protein gels can be explained by micro-phase separation and heating rates that are too rapid require additional holding time at the end-point temperature to allow for full network development. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

FOOD HYDROCOLLOIDS, 29(1), 234–245.

By: E. Cakir n, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n & E. Foegeding n

author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR: Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.

By: X. Li n, R. Campbell n, A. Fox n, P. Gerard  n & M. Drake n

author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR: It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Alternative Bleaching Methods for Cheddar Cheese Whey

JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.

By: E. Kang n, T. Smith n & M. Drake n

author keywords: alternatives; bleaching; whey protein concentrate
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Plant Extracts / analysis; Taste; Volatile Organic Compounds; Whey Proteins
TL;DR: Volatile compound results were consistent with sensory results and confirmed higher relative abundances of volatile aldehydes in UV, HP, and OZ WPC80 compared to CT and BT WPC 80, which may be an alternative to chemical bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Abating colon cancer polyposis by Lactobacillus acidophilus deficient in lipoteichoic acid

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 109(26), 10462–10467.

By: K. Khazaie *, M. Zadeh *, M. Khan, P. Bere*, F. Gounari *, K. Dennis, N. Blatner, J. Owen*, T. Klaenhammer n, M. Mohamadzadeh

author keywords: dendritic cells; regulatory T cells; anti-inflammatory
MeSH headings : Adenomatous Polyposis Coli / immunology; Adenomatous Polyposis Coli / pathology; Animals; Lactobacillus acidophilus / genetics; Lipopolysaccharides / genetics; Mice; T-Lymphocytes, Regulatory / immunology; Teichoic Acids / genetics
TL;DR: It is reported that oral treatment with LTA-deficient NCK2025 normalizes innate and adaptive pathogenic immune responses and causes regression of established colonic polyps in a unique mouse model. (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

2012 journal article

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food Hydrocolloids, 27(2), 411–420.

By: K. Ryan n, B. Vardhanabhuti n, D. Jaramillo*, J. Zanten n, J. Coupland * & E. Foegeding n

UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

JOURNAL OF SENSORY STUDIES, 27(1), 59–69.

By: P. Leksrisompong n, M. Whitson n, V. Truong & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES

JOURNAL OF SENSORY STUDIES, 27(1), 48–58.

By: S. Jervis n, K. Lopetcharat n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

JOURNAL OF DAIRY SCIENCE, 95(1), 36–49.

By: M. Listiyani n, R. Campbell n, R. Miracle n, D. Barbano *, P. Gerard * & M. Drake n

author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
TL;DR: It is suggested that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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