Works Published in 2015
Displaying works 41 - 45 of 45 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2015 article
Bacteriophage exclusion, a new defense system
Barrangou, R., & Oost, J. (2015, January 14). EMBO JOURNAL, Vol. 34, pp. 134–135.
MeSH headings : Bacillus subtilis / virology; Bacteriophages / genetics; Bacteriophages / pathogenicity; DNA Methylation; DNA Modification Methylases / genetics; Genome, Microbial; Virulence / genetics
TL;DR:
Bacteriophage exclusion (BREX) is unveiled as a novel, widespread bacteriophages resistance system that provides innate immunity against virulent and temperate phage in bacteria.
(via Semantic Scholar)
emboj.embopress.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
10. Reduced Inequalities
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Formation of soluble whey protein aggregates and their stability in beverages
FOOD HYDROCOLLOIDS, 43, 265–274.
author keywords: Protein; Aggregation; Heat stability; Beverages
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis
JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466.
author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
TL;DR:
Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated.
(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
2015 journal article
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder
JOURNAL OF DAIRY SCIENCE, 98(4), 2294–2302.
author keywords: sweet whey; reverse osmosis; bleaching
MeSH headings : Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Chromatography, High Pressure Liquid; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide / pharmacology; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Netherlands; Powders; Taste; Volatile Organic Compounds / analysis; Whey / chemistry
TL;DR:
It is indicated that solids concentration at bleaching and bleaching agent affect quality of SWP.
(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
2015 journal article
Investigating the filled gel model in Cheddar cheese through use of Sephadex beads
JOURNAL OF DAIRY SCIENCE, 98(3), 1502–1516.
author keywords: cheese; filled gel; Sephadex; particle size
MeSH headings : Animals; Caseins / chemistry; Cheese / analysis; Dextrans / chemistry; Food Handling / methods; Rheology
TL;DR:
Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
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