Works Published in 2001
Displaying works 41 - 60 of 71 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2001 journal article
Analysis of free fatty acids in whey products by solid-phase microextraction
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(8), 3993–3998.
author keywords: whey; solid-phase microextraction; SPME; Lactococcus lactis; starter culture; lipolysis; free fatty acids; response factors; standard curve; quantitation
MeSH headings : Cheese; Fatty Acids, Nonesterified / analysis; Lactococcus lactis / metabolism; Milk Proteins / analysis; Reference Standards; Spectrophotometry, Ultraviolet; Whey Proteins
TL;DR:
To evaluate the impact of Cheddar cheese starter cultures on the level of free fatty acids in liquid whey, a solid-phase microextraction (SPME) technique was utilized and indicated that whey produced with a Lactococcus lactis subsp.
(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
2001 journal article
Non-detectable levels of trans-fatty acids in peanut butter
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(5), 2349–2351.
author keywords: trans-fatty acids; fatty acid profiles; peanut butter; oil content
MeSH headings : Arachis / chemistry; Dietary Fats / analysis; Fatty Acids / analysis; Food Analysis; Isomerism
TL;DR:
The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed and no trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight.
(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
2001 journal article
Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt
JOURNAL OF SENSORY STUDIES, 16(4), 393–405.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)
JOURNAL OF FOOD SCIENCE, 66(2), 307–313.
author keywords: thermal; transport; cooking; skipjack; tuna
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products
JOURNAL OF FOOD PROTECTION, 64(5), 664–668.
MeSH headings : Animals; Cheese / microbiology; Colony Count, Microbial; DNA, Bacterial / analysis; Dairy Products / microbiology; Milk / microbiology; Nucleic Acid Amplification Techniques; Polymerase Chain Reaction / methods; Polymorphism, Restriction Fragment Length; Sensitivity and Specificity; Staphylococcus aureus / classification; Staphylococcus aureus / genetics; Staphylococcus aureus / isolation & purification; Time Factors
TL;DR:
A multiplex polymerase chain reaction (PCR) assay was developed for the detection and differentiation of enterotoxigenic Staphylococcus aureus in dairy products and allows presumptive identification and differentiation in less than 6 h.
(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
2001 journal article
Characteristic aroma components of British farmhouse cheddar cheese
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(3), 1382–1387.
author keywords: British Farmhouse Cheddar cheese; cheese flavor; p-cresol; alkylmethoxypyrazines; aroma extract dilution analysis
MeSH headings : Animals; Cheese / analysis; Cooking; Food Handling; Gas Chromatography-Mass Spectrometry / methods; Milk; Odorants / analysis; United Kingdom
TL;DR:
Direct addition of p-cresol or 2-isopropyl-3-methoxypyrazine in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Sweet potato buds: the origins of a "designer" food to combat hypovitaminosis A in Guatemala. Processing, vitamin A content and preservation characteristics
NUTRITION RESEARCH, 21(1-2), 61–70.
author keywords: sweet potato (SPB); beta-carotene; retinol equivalents
TL;DR:
A Guatemalan version of sweet potato flakes, called “sweet potato buds” (SPB), was created from Ipomoea batata by the drum-drying technique used to create instant mash potatoes, and the β-carotene levels fell steeply, to the point of extinction within 4 months, independent of the type of barrier or the addition of food-grade antioxidants.
(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
2001 journal article
Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein
ENZYME AND MICROBIAL TECHNOLOGY, 28(6), 483–491.
author keywords: cloning; protein expression; immobilized enzymes; trypsin
TL;DR:
This enzyme bioreactor should serve as an excellent prototype for future studies that will examine the effect of limited proteolysis on functional characteristics of milk proteins, including gelling, emulsifying and foaming properties.
(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
2001 journal article
Gelation properties of dispersions containing polymerized and native whey protein isolate
FOOD HYDROCOLLOIDS, 15(2), 165–175.
author keywords: whey protein isolate; gelation; rheological properties
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
2001 journal article
Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 784–791.
author keywords: ultrapasteurized milk; packaging materials; shelf life; flavor
MeSH headings : Animals; Cattle; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hydrogen-Ion Concentration; Milk / chemistry; Milk / microbiology; Taste; Temperature; Time Factors
TL;DR:
Raw milk from three different dairies was standardized to 2% fat and processed at 140.6 degrees C to test for microbial quality, and taste panels were employed for flavor acceptability and difference in the milk stored at 6.7 degrees C.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 767–773.
author keywords: pasteurized milk; packaging materials; shelf life; flavor
MeSH headings : Animals; Bacteria / growth & development; Cattle; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Packaging / standards; Food Preservation / methods; Milk / microbiology; Milk / standards; Taste; Temperature; Time Factors
TL;DR:
The lower the SPC of the raw milk, the slower the bacterial growth rate after 2 wk of storage appeared, and the flavor of milk packaged in standard and juice boards deteriorated at a faster rate than Milk packaged in barrier (C and E) and foil (F) boards.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 774–783.
author keywords: ultrapasteurized milk; packaging materials; headspace analysis
MeSH headings : Animals; Cattle; Chromatography, Gas / methods; Chromatography, Gas / veterinary; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hot Temperature; Milk / chemistry; Sulfur Compounds / analysis; Taste; Temperature; Time Factors; Volatilization
TL;DR:
Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6 degrees C and the hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Altering the thermal resistance of foodborne bacterial pathogens with an eggshell membrane waste by-product
JOURNAL OF FOOD PROTECTION, 64(4), 486–492.
MeSH headings : Acetylglucosaminidase / pharmacology; Animals; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Egg Shell / anatomy & histology; Gram-Negative Bacteria / drug effects; Gram-Negative Bacteria / physiology; Gram-Positive Bacteria / drug effects; Gram-Positive Bacteria / physiology; Hot Temperature; Hydrogen-Ion Concentration; Membranes / chemistry; Muramidase / pharmacology; Temperature; Time Factors
TL;DR:
The preliminary findings provide information on the potential use of extracted eggshell membranes to alter bacterial heat resistance and the presence of organic matter significantly reduced the thermal resistance-reducing capacity of the membranes.
(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
2001 journal article
The effect of ethoxyquin on the quality of ground poultry mortality carcasses preserved by lactic acid fermentation and phosphoric acid stabilization
POULTRY SCIENCE, 80(8), 1154–1163.
author keywords: poultry mortality; ethoxyquin; lactic acid fermentation; phosphoric acid; oxidative stability
MeSH headings : Animals; Chickens; Ethoxyquin / pharmacology; Fatty Acids, Nonesterified / analysis; Fatty Acids, Nonesterified / metabolism; Fermentation; Food Handling / methods; Food Handling / standards; Food Preservation / methods; Hydrogen-Ion Concentration; Lactic Acid / metabolism; Lipid Metabolism; Lipids / standards; Male; Nitrogen / metabolism; Oxidation-Reduction / drug effects; Phosphoric Acids / pharmacology; Polyenes / analysis; Proteins / metabolism; Silage / standards; Time Factors
TL;DR:
The addition of ethoxyquin to preservation systems for the short-term storage of poultry mortality carcasses improved the lipid quality of the ground material without compromising the protein quality or affecting proximate analysis parameters.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Textural characterization of cheeses using vane rheometry and torsion analysis
JOURNAL OF FOOD SCIENCE, 66(5), 716–721.
author keywords: rheology; vane method; torsion; texture map; cheese
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Rheological characterization of a gel formed during extensive enzymatic hydrolysis
JOURNAL OF FOOD SCIENCE, 66(5), 711–715.
author keywords: whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
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
2001 journal article
Leaky Lactococcus cultures that externalize enzymes and antigens independently of culture lysis and secretion and export pathways
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 67(1), 251–259.
MeSH headings : Antigens, Bacterial / metabolism; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Bacteriophages / enzymology; Bacteriophages / genetics; Bacteriophages / physiology; Culture Media; Genetic Engineering; Lactococcus lactis / enzymology; Lactococcus lactis / genetics; Lactococcus lactis / growth & development; Lactococcus lactis / metabolism; Lysogeny; N-Acetylmuramoyl-L-alanine Amidase; Viral Proteins / genetics; Viral Proteins / metabolism; Virus Integration; beta-Galactosidase / metabolism
TL;DR:
A novel system that leaks β-galactosidase (β-gal) without a requirement for secretion or export signals was developed in lactococcus lactis by controlled expression of integrated phage holin and lysin cassettes, pointing toward the development of bacterial strains able to efficiently release relevant proteins and enzymes outside the cell in the absence of known secretion and export signals.
(via Semantic Scholar)
aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Identification of peptide ligands generated by combinatorial chemistry that bind alpha-lactalbumin
SEPARATION SCIENCE AND TECHNOLOGY, 36(11), 2411–2431.
TL;DR:
The identification of the hexapeptide WHWRKR, obtained from a combinatorial library, that shows affinity for α-lactalbumin is described.
(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
2001 journal article
Heat transfer characteristics of cucumbers during blanching
JOURNAL OF FOOD ENGINEERING, 47(3), 203–210.
author keywords: cucumber; thermal properties; heat transfer; blanching
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of infrared heating on the properties of legume seeds
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 36(1), 79–90.
author keywords: chemical; functional; mechanical; physical
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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