Works Published in 2007
Displaying works 1 - 20 of 37 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2007 journal article
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Journal of Dairy Research, 74(4), 468–477.
author keywords: goats' cheeses; non-starter lactic acid bacteria; proteolysis; volatile components; sensory analysis
MeSH headings : Animals; Cheese / analysis; Cheese / microbiology; Food Handling; Food Microbiology; Goats; Italy; Taste
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Crossref
Added: January 14, 2021
2007 journal article
Phage Response to CRISPR-Encoded Resistance in Streptococcus thermophilus
Journal of Bacteriology, 190(4), 1390–1400.
MeSH headings : Base Sequence; DNA, Bacterial / genetics; DNA, Intergenic / genetics; DNA, Viral / genetics; Genome, Bacterial / genetics; Genome, Viral / genetics; Host-Pathogen Interactions; Models, Genetic; Molecular Sequence Data; Repetitive Sequences, Nucleic Acid / genetics; Sequence Homology, Nucleic Acid; Streptococcus Phages / genetics; Streptococcus Phages / physiology; Streptococcus thermophilus / genetics; Streptococcus thermophilus / virology
TL;DR:
It is shown through the analyses of 20 mutant phages that virulent phages are rapidly evolving through single nucleotide mutations as well as deletions, in response to CRISPR1.
(via Semantic Scholar)
jb.asm.org (publisher PDF)
Source: ORCID
Added: January 2, 2020
2007 journal article
Diversity, Activity, and Evolution of CRISPR Loci in Streptococcus thermophilus
Journal of Bacteriology, 190(4), 1401–1412.
MeSH headings : Base Sequence; DNA, Bacterial / chemistry; DNA, Bacterial / genetics; DNA, Intergenic / chemistry; DNA, Intergenic / genetics; Evolution, Molecular; Genetic Variation; Genome, Bacterial; Models, Molecular; Nucleic Acid Conformation; Phylogeny; Repetitive Sequences, Nucleic Acid / genetics; Sequence Analysis, DNA; Streptococcus thermophilus / classification; Streptococcus thermophilus / genetics
TL;DR:
A novel Streptococcus thermophilus locus is characterized, and its ability to integrate novel spacers in response to bacteriophage is experimentally demonstrated, and it is hypothesized that the level of diversity is correlated with relative CRISPR activity and proposed that the activity is highest for CRISpr1, followed by CRIS PR3, while CRISP2 may be degenerate.
(via Semantic Scholar)
Source: ORCID
Added: January 2, 2020
2007 journal article
CRISPR Provides Acquired Resistance Against Viruses in Prokaryotes
Science, 315(5819), 1709–1712.
MeSH headings : DNA, Bacterial / genetics; DNA, Intergenic / genetics; Evolution, Molecular; Genes, Bacterial; Genome, Viral; Molecular Sequence Data; Mutation; Polymorphism, Single Nucleotide; Repetitive Sequences, Nucleic Acid; Streptococcus Phages / genetics; Streptococcus Phages / physiology; Streptococcus thermophilus / genetics; Streptococcus thermophilus / virology; Viral Plaque Assay; Virus Replication
TL;DR:
It is found that, after viral challenge, bacteria integrated new spacers derived from phage genomic sequences, and CRISPR provided resistance against phages, and resistance specificity is determined by spacer-phage sequence similarity.
(via Semantic Scholar)
Source: ORCID
Added: January 2, 2020
2007 book
Flavor of dairy products
In ACS Symposium Series (Vol. 971).
Source: NC State University Libraries
Added: August 6, 2018
2007 journal article
Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States
JOURNAL OF DAIRY SCIENCE, 90(11), 4974–4987.
author keywords: preference; yogurt; drinkable yogurt; ethnic foods
MeSH headings : Adolescent; Adult; Cluster Analysis; Consumer Behavior; Female; Focus Groups; Food Preferences / ethnology; Fragaria; Humans; Male; Middle Aged; Principal Component Analysis; Racial Groups; Taste; United States; Yogurt / standards
TL;DR:
The results indicate that these consumer clusters are not defined solely by ethnicity, and drinkable yogurts with specific flavor and physical properties could be marketed to specific target market segments.
(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
2007 review
Invited review: Sensory analysis of dairy foods
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(11), 4925–4937.
author keywords: sensory analysis; sensory methods; flavor; texture
MeSH headings : Cheese; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Evaluation Studies as Topic; Humans; Sensation; Terminology as Topic
TL;DR:
Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.
(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
2007 journal article
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems
JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953.
author keywords: milk; flavor; pasture; sensory
MeSH headings : Animal Feed / analysis; Animals; Breeding; Cattle; Consumer Behavior; Dairying / methods; Diet / veterinary; Fatty Acids / analysis; Feeding Methods / veterinary; Female; Humans; Milk / chemistry; Milk / standards; Principal Component Analysis; Taste
TL;DR:
Comparing the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance.
(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
2007 journal article
Calcium effects on the functionality of a modified whey protein ingredient
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940.
MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
TL;DR:
In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone, while the physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted.
(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
2007 journal article
Anti-inflammatory properties of Lactobacillus gasseri expressing manganese superoxide dismutase using the interleukin 10-deficient mouse model of colitis
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY, 293(4), G729–G738.
author keywords: probiotic; Lactobacilli; oxidative stress; inflammatory bowel disease
MeSH headings : Animals; Anti-Inflammatory Agents / therapeutic use; Colitis / drug therapy; Colitis / pathology; Colon / pathology; Cyclooxygenase 2 / metabolism; Disease Models, Animal; Immunohistochemistry; Interleukin-10 / deficiency; Lactobacillus / enzymology; Mice; Peroxidase / metabolism; Probiotics / therapeutic use; Specific Pathogen-Free Organisms; Superoxide Dismutase / biosynthesis; Superoxide Dismutase / therapeutic use
TL;DR:
This study demonstrates that L. gasseri producing MnSOD has significant anti-inflammatory activity that reduces the severity of colitis in the IL-10-deficient mouse.
(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
2007 journal article
Inhibition of bacteriophage replication in Streptococcus thermophilus by subunit poisoning of primase
MICROBIOLOGY-SGM, 153, 3295–3302.
MeSH headings : Amino Acid Sequence; Amino Acid Substitution / genetics; Codon, Nonsense; DNA Primase / antagonists & inhibitors; DNA Primase / genetics; Molecular Sequence Data; Mutagenesis, Site-Directed; Protein Structure, Tertiary; Protein Subunits / genetics; Streptococcus Phages / growth & development; Streptococcus thermophilus / virology; Viral Plaque Assay; Virus Replication / physiology
TL;DR:
This study appears to represent the first use of transdominant proteins to inhibit phages that are disruptive to cultures used in industrial fermentations.
(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
2007 journal article
Identification of an operon and inducing peptide involved in the production of lactacin B by Lactobacillus acidophilus
JOURNAL OF APPLIED MICROBIOLOGY, 103(5), 1766–1778.
author keywords: bacteriocin; class II; inducing peptide; Lactobacillus; two-component regulatory system
MeSH headings : ATP-Binding Cassette Transporters / genetics; Amino Acid Sequence; Bacteriocins / analysis; Bacteriocins / biosynthesis; Bacteriological Techniques; Base Sequence; Cloning, Molecular; Gene Expression Regulation, Bacterial; Intracellular Signaling Peptides and Proteins; Lactobacillus acidophilus / genetics; Lactobacillus acidophilus / metabolism; Molecular Sequence Data; Mutagenesis, Insertional; Operon; Peptides / genetics; Sequence Alignment; Sequence Analysis, DNA; Transcription, Genetic
TL;DR:
Aim: To determine if a 9·5‐kb region on the Lactobacillus acidophilus NCFM genome, encoded the genetic determinants for regulation and production of lactacin B, a class II bacteriocin.
(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
2007 journal article
Solubility and aggregation of commercial alpha-lactalbumin at neutral pH
INTERNATIONAL DAIRY JOURNAL, 17(10), 1168–1178.
author keywords: beta-lactoglobulin; thiol; hydrophobic; solubility; light scattering; turbidity
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
2007 review
Rheology and sensory texture of biopolymer gels
[Review of ]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 12(4-5), 242–250.
author keywords: sensory texture; rheology; fracture mechanics; microstructure; gels; proteins; polysaccharides
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
2007 review
The genomics of lactic acid bacteria
[Review of ]. TRENDS IN MICROBIOLOGY, 15(12), 546–553.
MeSH headings : Dairy Products / microbiology; Genome, Bacterial; Gram-Positive Bacteria / classification; Gram-Positive Bacteria / genetics; Gram-Positive Bacteria / metabolism; Humans; Lactic Acid / biosynthesis; Lactic Acid / metabolism; Probiotics
TL;DR:
A review of the genome sequencing of 20 lactic acid bacteria provides an expanded view of their genetic and metabolic capacities and enables researchers to perform functional and comparative genomic studies.
(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
2007 journal article
Identification of the characteristics that drive consumer liking of butter
JOURNAL OF DAIRY SCIENCE, 90(5), 2091–2102.
author keywords: butter; flavor; consumer preference; segmentation
MeSH headings : Age Factors; Butter / analysis; Consumer Behavior; Focus Groups; Humans; Least-Squares Analysis; Margarine / analysis; Principal Component Analysis; Sensation; Sex Factors; Taste
TL;DR:
Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments.
(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
2007 journal article
Chocolate milk and the Hispanic consumer
JOURNAL OF FOOD SCIENCE, 72(9), S666–S675.
author keywords: chocolate milk; consumer preference; ethnic preferences; Hispanic
MeSH headings : Adolescent; Adult; Age Factors; Analysis of Variance; Animals; Cacao; Child; Color; Consumer Behavior / statistics & numerical data; Female; Focus Groups; Food Preferences / physiology; Food Preferences / psychology; Hispanic or Latino / psychology; Hispanic or Latino / statistics & numerical data; Humans; Male; Middle Aged; Milk; Perception / physiology; Taste / physiology; Touch / physiology; Viscosity; White People / psychology; White People / statistics & numerical data
TL;DR:
Three consumer clusters were identified and the drivers for these clusters were largely consistent with previous chocolate milk consumer studies in that many of the same key drivers of liking for chocolate milk were identified.
(via Semantic Scholar)
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
2007 patent
AbiZ phage resistance gene
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2007 journal article
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(8), 3018–3026.
author keywords: thermal processing; cooked off-flavors; soy milk; UHT; storage effect; color
MeSH headings : Color; Food Packaging / methods; Gas Chromatography-Mass Spectrometry; Hot Temperature; Odorants / analysis; Sensation; Soy Milk / chemistry
TL;DR:
Intensities of overall aroma and sulfur notes in soy milk decreased during storage, whereas other sensory attributes did not change.
(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
2007 journal article
Factors regulating cheese shreddability
JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174.
author keywords: cheese; shreddability; pressure-sensitive adhesion; surface energy
MeSH headings : Cheese / analysis; Dietary Fats / analysis; Food Handling / methods; Rheology; Statistics as Topic; Temperature; Time Factors
TL;DR:
Rheological properties and tack energy appeared to be the key factors involved in shredding defects, and Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content.
(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
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