Works Published in 2014
Displaying works 41 - 46 of 46 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2014 journal article
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 97(8), 4780–4798.
author keywords: cheese; sodium; potassium; propionic acid; nonstarter
MeSH headings : Acetic Acid / chemistry; Animals; Calcium / chemistry; Caseins / chemistry; Cations / chemistry; Cheese / analysis; Cheese / microbiology; Colony Count, Microbial; Consumer Behavior; Food Contamination / analysis; Food Microbiology; Food Storage; Formates / chemistry; Humans; Hydrogen-Ion Concentration; Lactic Acid / chemistry; Lactococcus / isolation & purification; Magnesium / chemistry; Potassium / chemistry; Propionates / chemistry; Proteolysis; Sodium / chemistry; Sodium Chloride / metabolism; Taste
TL;DR:
Evaluating the effect of partial substitution of Na with K on survival of lactic acid bacteria, pH, organic acid production, and extent of proteolysis as water-soluble nitrogen (WSN) and protein profiles using urea-PAGE in Cheddar cheese found that lowering the Na content, even with K replacement, extended the crossover time when NSLAB became dominant.
(via Semantic Scholar)
doi.org (publisher)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS
JOURNAL OF TEXTURE STUDIES, 45(1), 47–61.
author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
UN Sustainable Development Goal Categories
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate
JOURNAL OF FOOD SCIENCE, 79(1), C19–C24.
author keywords: flavor; free fat; whey protein
MeSH headings : Aldehydes / analysis; Alkenes / analysis; Cheese / analysis; Food Handling / methods; Food Technology / methods; Milk Proteins / chemistry; Particle Size; Pasteurization; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR:
An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80.
(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
2014 journal article
Lactobacillus buchneri Genotyping on the Basis of Clustered Regularly Interspaced Short Palindromic Repeat (CRISPR) Locus Diversity
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 80(3), 994–1001.
MeSH headings : Clustered Regularly Interspaced Short Palindromic Repeats; DNA, Bacterial / chemistry; DNA, Bacterial / genetics; Food Microbiology; Genetic Variation; Genotype; Lactobacillus / classification; Lactobacillus / genetics; Lactobacillus / isolation & purification; Molecular Sequence Data; Molecular Typing / methods; Sequence Analysis, DNA
TL;DR:
Findings suggest that type II-A CRISPR-Cas systems are valuable for genotyping of L. buchneri, a species relevant for commercial silage, bioethanol, and vegetable fermentations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
15. Life on Land
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography
JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.
author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
TL;DR:
The objective of this study was to develop a fast and inexpensive norbixin extraction and quantitation technique using approved solvents with similar sensitivity to current established methods.
(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
2014 journal article
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.
author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
TL;DR:
Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate, and addition of EP could be beneficial to improve bleaching efficacy.
(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.