Southeast Dairy Foods Research Center

Works Published in 2011

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Displaying works 41 - 48 of 48 in total

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

2011 journal article

Regulation of induced colonic inflammation by Lactobacillus acidophilus deficient in lipoteichoic acid

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 108, 4623–4630.

By: M. Mohamadzadeh *, E. Pfeiler n, J. Brown *, M. Zadeh, M. Gramarossa*, E. Managlia*, P. Bere*, B. Sarraj* ...

author keywords: antiinflammatory; lactobacilli; Toll-like receptor 2; innate immunity
MeSH headings : Animals; Autoimmunity / immunology; CD4-Positive T-Lymphocytes / immunology; Colitis / chemically induced; Colitis / immunology; Colitis / microbiology; DNA Primers / genetics; Dextran Sulfate / toxicity; Flow Cytometry; Fluorescent Antibody Technique; Gene Deletion; Gene Expression Regulation / immunology; Homeodomain Proteins / genetics; Interleukin-10 / genetics; Lactobacillus acidophilus / metabolism; Lipopolysaccharides / deficiency; Mice; Mice, Inbred C57BL; Mice, Knockout; Myeloid Differentiation Factor 88 / genetics; Polymerase Chain Reaction; Teichoic Acids; Transferases (Other Substituted Phosphate Groups) / genetics
TL;DR: Directed alteration of cell surface components of L. acidophilus NCFM establishes a potential strategy for the treatment of inflammatory intestinal disorders and significantly mitigated dextran sulfate sodium and CD4+CD45RBhighT cell-induced colitis. (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

2011 journal article

Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH

INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326.

By: P. Mudgal*, C. Daubert* & E. Foegeding*

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

2011 journal article

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497.

By: P. Mudgal n, C. Daubert n, D. Clare n & E. Foegeding n

author keywords: acid hydrolysis; pepsin; cold thickening; beta-lactoglobulin; disulfide; whey protein
MeSH headings : Disulfides / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Lactoglobulins / metabolism; Pepsin A / metabolism; Solutions; Viscosity
TL;DR: Beyond the existence of limited disulfide interactions, acid hydrolysis and noncovalent interactions more likely play a crucial role in defining the functionality of acidified powdered modified whey ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 article

A rendezvous with our microbes

Gordon, J. I., & Klaenhammer, T. R. (2011, March 15). PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, Vol. 108, pp. 4513–4515.

By: J. Gordon & T. Klaenhammer n

MeSH headings : Bacteria; Biological Evolution; Humans; Microbiology / trends; Symbiosis
TL;DR: On November 2–3, 2009 an international group of scientists representing multiple disciplines gathered to consider the current state of the authors' understanding of the symbiotic and beneficial relationships between microbes and humans and to define the challenges, gaps in knowledge, and opportunities that this exciting field of study now offers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD

JOURNAL OF SENSORY STUDIES, 26(1), 25–34.

By: S. Drake n & M. Drake*

UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Inverse model construction for control implementation of macro fiber composite actuators operating in hysteretic regimes

Journal of Agricultural and Food Chemistry, 59(1), 349–355.

By: J. Kehoe & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193.

By: R. Campbell n, R. Miracle n & M. Drake n

author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
TL;DR: Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Salty taste in dairy foods: Can we reduce the salt?

JOURNAL OF DAIRY SCIENCE, 94(2), 636–645.

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

author keywords: sodium chloride; sensory; reduction; food application
MeSH headings : Animals; Cheese / analysis; Consumer Behavior; Dairy Products / analysis; Differential Threshold; Food Analysis; Food Preferences; Hypertension / prevention & control; Milk / chemistry; Sodium Chloride, Dietary / analysis; Taste; Water / analysis
TL;DR: Reducing sodium in cheese sauce, cottage cheese, and milk-based soups may be challenging and that exploration of sodium chloride alternatives in these foods is warranted, and appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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