Search Results
Results 201 - 250 of 485
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Planzer S B SB - - 2009
The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety. A total of 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil. Five hundred thirty-eight (53.8%) people consume cheese daily, while 318 ...
Yoneyama F - - 2008
AIMS: To characterize the genetic and biochemical features of nisin Q. METHODS AND RESULTS: The nisin Q gene cluster was sequenced, and 11 putative orfs having 82% homology with the nisin A biosynthesis gene cluster were identified. Nisin Q production was confirmed from the nisQ-introduced nisin Z producer. In the ...
Neta E R D - - 2008
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP flavor in Farmstead Cheddar cheeses. Eight cheeses were divided into ...
Fu H - - 2008
To date, the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable accuracy. Systematic approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to ...
Jablonski J E - - 2008
Picrotoxin is a neurotoxin found in the berries of Anamirta cocculus, a plant native to Southeast Asia. Picrotoxin has potential for being used as a biological weapon since the toxin is relatively easy to isolate and purify. Limited information exists on the stability and detection of picrotoxin added to foods ...
Kaur Manpreet M Postgraduate Student, Department of Pedodontics and Preventive Children Dentistry, AB Shetty Memorial Institute of Dental Sciences, Mangalore, Karnataka, - - 2008
The lure of convenience in addition to good taste gets people to junk food addiction. With the advent of television even in the remotest areas people have become more aware of the fast food items available. Children watch television where fast food continues to dominate the food advertisements viewed by ...
Sharp M D - - 2008
This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid resistance of probiotic L. casei in low-fat Cheddar cheese and yogurt. Cheese and yogurt were made by standard methods and the probiotic L. casei adjunct was added at approximately 10(7) ...
Gatti Monica - - 2008
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study ...
Pancaldi Mariaelena - - 2008
Three case histories of nursing infants suffering from different forms of intestinal problems, who underwent special dietary therapy in order to solve situations that would be difficult to deal with using the special artificial milk varieties on the market, are presented. These children were administered a homemade food consisting ofParmigiano ...
West Harry G - - 2008
This paper examines the debate over the safety of raw-milk cheese. Departing from Nestle's categories of "science-based" and "value-based" approaches to risk assessment, the author argues that raw-milk cheese advocates, as well as proponents of pasteurisation, invoke science to support their positions, and measure risk against potential costs and benefits. ...
Burns P - - 2008
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production ...
Evrendilek G Akdemir - - 2008
High-pressure processing (HPP) of Turkish white cheese and reduction of Listeria monocytogenes, total Enterobacteriaceae, total aerobic mesophilic bacteria, total molds and yeasts, total Lactococcus spp., and total Lactobacillus spp. were investigated. Cheese samples were produced from raw milk and pasteurized milk and were inoculated with L. monocytogenes after brining. Both ...
Shimazaki Yoshihiro - - 2008
BACKGROUND: A previous study showed the relationship between the intake of dairy products and periodontitis, but the types of dairy products that confer a benefit on periodontal health status have not been determined. METHODS: We analyzed 942 subjects aged 40 to 79 years as part of a comprehensive health examination ...
Shakeel-ur-Rehman - - 2008
Traditionally, Cheddar cheese is made by the milled-curd method. However, because of the mechanization of cheese making and time constraints, the stirred-curd method is more commonly used by many large-scale commercial manufacturers. This study was undertaken to evaluate quality differences during ripening (at 2 and 8 degrees C) of Cheddar ...
Landaud Sophie - - 2008
The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest. Such compounds are essential for the aroma of many food products like cheeses or fermented beverages, in which they can play an attractive or a repulsive role, depending on their identity and their concentration. VSC ...
Klein Julia - - 2007
Ectoine is a compatible solute accumulated in halophilic bacteria in response to high salt concentrations and offers protection from osmotic stress. The occurrence of compatible solutes is widespread among bacteria, yet ectoine has never been detected in foods. The use of an ectoine producing microorganism (Brevibacterium linens) in the surface ...
Kozová M - - 2008
Polyamines putrescine, spermidine (SPD) and spermine (SPM) were determined as dansyl derivatives using an HPLC method. Distribution of SPD and SPM in pair kidneys was homogenous. The mean SPD and SPM contents in pig kidneys 24h after slaughter were 9.39±3.35 and 53.1±14.0mgkg(-1), respectively with no significant differences between barrows and ...
Reich Coralie M - - 2007
Despite the considerable variation in milk composition found among mammals, a constituent common across all groups is lactose, the main sugar and osmole in most eutherians milk. Exceptions to this are the families Otariidae (fur seals and sea lions) and Odobenidae (walruses), where lactose has not been detected. We investigated ...
Ruijschop Rianne M A J - - 2008
It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of ...
Little C L - - 2008
Two studies of retail fresh, ripened and semi-hard cheeses made from raw, thermized or pasteurized milk were undertaken in the UK during 2004 and 2005 to determine the microbiological quality of these products. Using microbiological criteria in European Commission Recommendations 2004/24/EC and 2005/175/EC, 2% of both raw, thermized (37/1819 samples) ...
Cremonesi P - - 2007
AIM: To develop an easy, rapid and efficient DNA extraction procedure for Staphylococcus aureus detection with a low number of steps and removing completely the PCR inhibitors, applicable to raw milk cheese samples, and to compare phenotypical and genotypical method to detect Staph. aureus isolates and staphylococcal enterotoxins (SEs) production. ...
Pizzoferrato L - - 2007
Traceability is an essential tool in reassuring consumers and traders that food is as safe, authentic, and of good quality as expected. Today, food traceability procedures often consist of attached documents and declarations, but scientific parameters that could objectively identify a product would be preferable. Scientific efforts in this area ...
d'Acampora Zellner Barbara - - 2008
The application of gas chromatography-olfactometry (GC-O) in food flavour analysis represents to be a valuable technique to characterise odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products ...
Matlik Leann - - 2007
OBJECTIVE: The purpose of this study was to determine associations among lactose maldigestion status, perceived milk intolerance, dietary calcium intake, and bone mineral content in early adolescent girls. METHODS: Subjects were 291 girls who participated in a substudy of the multiple-site project Adequate Calcium Today. Lactose maldigestion status was determined ...
Field Kristin L KL Monell Chemical Senses Center, Philadelphia, PA, 19104, USA. - - 2008
When casein, a milk protein, is hydrolyzed, it renders human foods that contain it (e.g., hypoallergenic infant formula, cheeses) distasteful to many people. This rejection of hydrolyzed casein (HC)-containing foods has recently been found to also occur in a non-human species (deer, Odocoileus spp.). Identifying other animals that avoid HC ...
Denis Catherine - - 2008
The group of "coryneform bacteria" belongs to the class of Actinobacteria including a diverse and heterogeneous collection of bacteria of various genera. Most of them are known as environmental residents and/or commensal flora of humans and they are isolated frequently in clinical studies. Actinobacteria include also several aerobic species, present ...
Razavi A - - 2007
INTRODUCTION: Enterococci are rarely found in the healthy human oral cavity, yet they are strongly associated with filled root canals. The origin of these enterococci remains unknown. Our hypothesis is that they are transient food-born colonizers under healthy conditions. This pilot study reinvestigated the prevalence of enterococci in the oral ...
Martins Susana V - - 2007
The present study provides a detailed overview of the contents of conjugated linoleic acid (CLA) isomers in the most consumed Portuguese CLA-rich foods (milk, butter, yoghurt, cheese, beef and lamb meat), by using silver ion-HPLC. In addition, the contribution of these ruminant-derived foods to the daily intake of CLA isomers ...
Cocolin Luca - - 2007
In this study we used culture-independent methods to profile bacterial populations in food products. Denaturing gradient gel electrophoresis (DGGE) and fluorescence in situ hybridization (FISH) were employed in order to identify bacterial species without the need of isolation and biochemical identification. The protocols used to extract the DNA, subsequently subjected ...
Kongkachuichai Ratchanee - - 2007
Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate ...
Conte A - - 2007
In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract, at 3 different concentrations, was used as active agent, in combination with brine and with a gel solution made of sodium alginate. Shelf life tests ...
Fernández María - - 2007
The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. ...
Aryana K J - - 2007
Inulin is a prebiotic food ingredient that increases the activity of Lactobacillus acidophilus, increases calcium absorption, and is a good source of dietary fiber. The objective was to determine the effect of short, medium, and long chain inulins on the physicochemical, sensory, and microbiological characteristics of fat-free plain yogurt containing ...
Van Hekken D L - - 2007
The effects of 24 wk of aging on the proteolytic and rheological properties of cheddar-like cheese made from caprine milk collected at different lactation periods were evaluated. Cheddar cheese was made weekly using whole milk from Alpine goats and cheeses manufactured at weeks 4, 5, 12, 14, 15, 21, 22, ...
Kapoor R - - 2007
Natural cheese is the major ingredient utilized to manufacture process cheese. The objective of the present study was to evaluate the effect of natural cheese characteristics on the chemical and functional properties of process cheese. Three replicates of 8 natural (Cheddar) cheeses with 2 levels of calcium and phosphorus, residual ...
Bendall Justin G - - 2007
During distribution through an offshore transportation and cold-storage network, a multitonne consignment of cheese became contaminated, as apparent by a surface taint on some of the cheese blocks. Analysis of the volatile aroma compounds revealed that the taint was caused by styrene dibromide, estimated to be present in the tainted ...
Gierczynski Isabelle - - 2007
Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated in vivo and in vitro from three cheese-like gels with different hardnesses. In vivo, nosespace experiments were performed with 14 subjects. Results showed that the harder gel induced a greater and a faster release of all aroma compounds. In vitro, ...
Bianchi Federica - - 2007
A retention index (RI) database containing 250 volatile compounds was created on a polar stationary phase column and validated for food aroma characterisation. Precision of the retention indices (RIs) was assessed by performing replicated injections of a representative number of volatiles under the same experimental conditions: differences lower than 1 ...
Bonizzi I - - 2007
AIMS: To distinguish Italian Protected Designation of Origin (PDO) water buffalo Mozzarella from different producers on a molecular basis in relation to the place of manufacturing within the production district, and to develop a tool for genetic traceability of typical dairy products. METHODS AND RESULTS: Microbial DNA was isolated from ...
Bridson R H - - 2007
alpha-Lactose monohydrate is an important pharmaceutical excipient used extensively in dry powder inhaler (DPI) formulations. The ways in which a high shear blending process affect this material have been investigated and important process parameters have been identified. Total energy input (kJ/kg), blade design and the conditions in which lactose was ...
Revilla Isabel - - 2007
Ewes' milk samples with low (<500,000 ml(-1)), medium (1,000,000-1,500,000 ml(-1)) and high (> 2,500,000 ml(-1)) somatic cell counts (SCC) were used to manufacture hard ewes' cheese using the Zamorano cheese manufacturing protocol. Cheeses that had been ripened for 1, 2 and 3 months were used to obtain isoelectric ovine casein ...
Guinee T P - - 2007
Twenty-three Cheddar cheeses were prepared from milks with a protein content of 3.66% (wt/wt) and with different protein-to-fat ratio (PFR) in the range 0.70 to 1.15; the PFR of each milk differed by 0.02. For statistical analysis, the 23 cheeses were divided into 3 PFR groups: low (LPFR; 0.70 to ...
Bahk Gyung-Jin - - 2007
Microbial risk assessment (MRA) is becoming increasingly used in the management of food safety because it can be used to quantify risks and help rank intervention strategies. The exposure assessment components of the assessments have become complex with many aspects of the contamination, survival, and growth of a pathogen in ...
Kinde Hailu - - 2007
A joint multiagency project was initiated in response to a Salmonella outbreak in San Diego County, California, in 2004. Samples of cheese were collected during four 1-day operations at the San Ysidro port of entry, along the United States-Mexico border. Surveyed participants were persons crossing the border as pedestrians or ...
Schröder Kendra - - 2007
The aim of this study was to evaluate a non-steady-state needle sensor to determine the thermal conductivity (lambda) of powders and their blends. It was investigated how lambda of different powders was influenced by (1) bulk vs tapped density, (2) moisture content of the powders, and (3) blending time of ...
Fernández María - - 2007
The decarboxylation of tyrosine by certain lactic acid bacteria leads to the undesirable presence of tyramine in fermented foods. Tyramine is the most frequent biogenic amine found in cheese and is also commonly found in other fermented foods and beverages. The tyramine-producing strain Enterococcus durans IPLA 655 was grown in ...
De Preter Vicky - - 2007
Pre- and/or probiotics can cause changes in the ecological balance of intestinal microbiota and hence influence microbial metabolic activities. In the present study, the influence of oligofructose-enriched inulin (OF-IN), Lactobacillus casei Shirota, and Bifidobacterium breve Yakult on the colonic fate of NH3 and p-cresol was investigated. A randomized, placebo-controlled, crossover ...
Mäkivuokko Harri A - - 2006
A semi-continuous four-channel colon simulator was used to study the effects of lactose for the first time on the growth and fermentation dynamics of colonic microbiota. In six separate simulations, lactose supplementation increased the total SCFA concentration by 3-5 fold as compared with the baseline in the respective vessels. The ...
Delbes Celine - - 2006
Staphylococcus aureus growth and enterotoxin production during the manufacture of model Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered Designation of Origin Salers cheeses, three types of uncooked, semihard, raw milk cheese, were investigated. Coagulase-positive staphylococci (SC+) grew rapidly during the first 6 h. Between 6 and 24 h, counts ...
Kourkoutas Y - - 2006
The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics ...
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