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Results 301 - 350 of 423
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Freitas C - - 2000
To support legal protection with objective technical data and to promote enforcement of high quality standards a few European countries have created Appélation d'Origine Protegées. This paper reviews and updates fundamental and applied aspects encompassing microbiological and biochemical characteristics of traditional cheeses with Appélation d'Origine Protegée manufactured in the Iberian ...
Vioque M - - 2000
The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheeses manufactured with extracts of Cynara humilis L. throughout ripening. The two thistle species assayed were found to have no ...
Herrero-Martínez J M - - 2000
A novel method is reported for analyzing adulteration of goat and ewe cheeses with cow's milk: capillary zone electrophoresis (CZE) in isoelectric, acidic buffers (50 mM imino diacetic acid, IDA, pH = pI 2.3). The cheese samples were extracted with a 20:80 v/v ethanol-water mixture in presence of 3 M ...
Yam Godward, Georgia Nga-Mun
In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from ...
Gómez R - - 2000
The effect of storing farmhouse ewe cheese in oil and in vacuo over long periods of time on physicochemical properties (water activity and pH) and the microbiota of the cheese was investigated. The storage conditions were found to scarcely influence the sample pH. Also, the initial water activity (a(w) = ...
Horswill L J - - 1999
OBJECTIVE: To assess consumption of foods from food packages provided by the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) among 80 Chinese prenatal WIC recipients living in Oakland or San Francisco, Calif. DESIGN: During a single interview, a food frequency questionnaire was used to assess WIC food ...
Gardiner G E - - 1999
Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus faecium strain to the gastrointestinal tract. The particular strain, E. faecium PR88, has proven efficacy in the treatment of irritable bowel syndrome, and in this study it was evaluated for ...
Bell R A - - 1999
OBJECTIVES: A multiagency intervention was implemented in Yakima County, Wash, to reduce the incidence of Salmonella serotype Typhimurium infections resulting from eating queso fresco (fresh cheese) made from raw milk, a traditional food in the Hispanic diet. METHODS: A pasteurized-milk queso fresco recipe with taste and texture acceptable to the ...
Pérez Elortondo F J - - 1999
Physicochemical and microbiological parameters were compared for three brining times (12, 24 and 36 h) for fresh, young, semihard and hard Idiazabal cheese. Longer brining time produced higher salt, dry matter and salt-moisture ratio and lower water activity values for all types of cheese according to ripening time, while non-significant ...
Berger C - - 1999
The odor characteristics of individual components present in a library comprised of S-methyl thioesters were determined independently by two laboratories using similar but not identical techniques. The odor potency was assessed by values of best estimate-GC-lower amount detected by sniffing (BE-GC-LOADS). For small and medium chain S-methyl thioesters, these values ...
Gardiner G - - 1999
Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. This strain had previously been shown to possess properties required of a probiotic microorganism including the ability to relieve irritable bowel syndrome. ...
Baek I - - 1999
The relationship between perceived aroma and the volatile concentration measured in-nose was investigated during eating of a model food. Sensory ranking and time-intensity analysis (TI) were used to measure perceived aroma, while in-nose volatile concentration was monitored by atmospheric pressure ionization mass spectrometry, which produced time release data. A gelatine-sucrose ...
Shaw A D - - 1999
Lactose malabsorption and lactase deficiency are chronic organic pathologic conditions characterized by abdominal pain and distention, flatulence, and the passage of loose, watery stools. Though malabsorption of the sugar lactose is determinable by breath hydrogen test or jejunal biopsy, intolerance can only be confirmed by challenge with lactose-containing food, the ...
Heng P W - - 1999
This study examines the influence of off-bottom clearance on size and size distribution of pellets produced during melt pelletization at different postmelt impeller speeds and binder concentrations using lactose and polyethylene glycol. Melt pelletization of lactose powder 450 M in an 8-liter highshear mixer, the floor of which was made ...
Carroccio A - - 1998
BACKGROUND: The relationship between lactose-maldigestion, self-reported milk intolerance and gastrointestinal symptoms has not been clearly defined. OBJECTIVES: To evaluate: a) the prevalence of lactose maldigestion and lactose intolerance in a sample of the general population taken from a rural center; b) the frequency of self-reported milk-intolerance and its correlation with ...
Tirelli A - - 1998
A previously described method for determination of furosine by capillary zone electrophoresis in food has been improved for greater accuracy and sensitivity. Acid-hydrolyzed samples are subjected to solid phase extraction; then they are dried and redissolved before injection. The electrophoresis separation is performed in a fused silica capillary tube (50 ...
McBean L D - - 1998
Public awareness and misunderstandings of lactose intolerance are at an all-time high. Many people erroneously believe they are lactose intolerant or develop gastrointestinal symptoms after intake of lactose. Consequently, lactose-containing foods such as milk and other dairy foods may be eliminated unnecessarily from the diet. Because these foods are a ...
Hirvi Y - - 1998
Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to monitor catalase activity using disk flotation and polarographic methods. Cheese was manufactured from raw milk and from milk that had been ...
Rodríguez E - - 1998
The inhibitory activity of nisin-producing Lactococcus lactis subsp. lactis ESI 515 on the survival of Listeria innocua during ripening of raw ewes milk Manchego cheese was investigated. After 60 days of ripening, counts of L. innocua in cheese were 4.08 log units lower than the control when Lc. lactis subsp. ...
Vesa T H - - 1997
Lactose digestion improves when the energy content of a meal is raised, perhaps due to delayed gastric emptying; however, this has not been demonstrated directly. It is not known whether lactose-intolerant subjects should consume full-fat or high energy milk instead of half-skimmed milk. In this study, breath 13CO2 and hydrogen ...
Castiello U U Department of Psychology, Monash University, Vic., - - 1997
The kinematic characteristics of the eating action in humans were assessed. Ten subjects were asked to bring to the mouth pieces of cheese of different sizes (0.7 cm and 2 cm). The pattern of mouth aperture with respect to the size of the food was similar to that found for ...
Davies E A - - 1997
The efficacy of nisin to control the food-borne pathogen Listeria monocytogenes in ricotta-type cheeses over long storage (70 d) at 6-8 degrees C was determined. Cheeses were prepared from unpasteurized milk by direct acidification with acetic acid (final pH 5.9) and/or calcium chloride addition during heat treatment. Nisin was added ...
Valdés-Stauber N - - 1997
Coryneform bacteria and yeasts of 21 brick cheeses from six German dairies, produced by using undefined ripening cultures, were identified. Arthrobacter nicotianae, Brevibacterium linens, Corynebacterium ammoniagenes, Corynebacterium variabilis and Rhodococcus fascians were found in significant numbers. Out of 148 coryneform isolates 36 could not be identified at the species level. ...
Hertzler S R - - 1997
The alteration of hydrogen (H2) metabolism, which accounts for the large decrease in breath H2 excretion following prolonged ingestion of malabsorbed carbohydrate (lactulose, lactose in lactose maldigesters) was studied in six lactose-maldigesting adults. Metabolic inhibitors of the three main H2-consuming reactions (methanogenesis, sulfate reduction, and acetogenesis) were used to independently ...
Iqbal T H - - 1996
The aims of the study were to investigate the prevalence of primary lactase deficiency, frequency distribution of lactase activity and the relationship between lactose intake and lactase activity in three ethnic groups resident in Birmingham. Seventy-two white, 103 Indian and 58 Afro-Caribbean adult dyspeptic patients had distal duodenal biopsies taken ...
Vesa T H - - 1996
OBJECTIVE: To compare the digestibility and tolerance of lactose from three semi-solid fermented dairy products with the same amount of lactose but different lactase contents and bacterial cultures in lactase deficient adults. DESIGN: Measurement of breath hydrogen (H2) concentration and of clinical symptoms after consumption of the test meals. SETTING: ...
Wham C C Paediatric Dietitian, Auckland, New - - 1996
Aim. To determine the prevalence of iron deficiency in healthy young children and whether there is an association between food habits and dietary iron intake and iron status. Methods. 53 children aged 9-24 months were recruited into the study over a 12 month period from a general practice and Plunket ...
Tolliver B A - - 1996
Patients who met International Congress of Gastroenterology criteria for irritable bowel syndrome (IBS) and had breath hydrogen lactose testing were interviewed to determine whether detection of lactose maldigestion (LM) had an impact on their symptoms. Of 199 patients initially evaluated, 161 (81%) were contacted and asked to rate their symptoms. ...
Van Dokkum W - - 1996
True fractional Ca absorption from six foods was measured in twelve normal healthy women, aged 20-29 years. The tested foods were commercially available fresh cheese, fresh cheese prepared by new technology and rich in Ca, similar cheese with added Fe, enteral food, mineral water alone and combined with a spaghetti ...
Jiang T - - 1996
Fifteen lactose malabsorbers were studied to evaluate the effects of consumption of milk containing different strains of Bifidobacterium longum on lactose digestion. Influences of different growth substrates, bile sensitivity, and lactose transport on lactose digestion by bifidobacteria were also investigated. Lactose malabsorption was determined by measuring breath hydrogen excretion of ...
Delves-Broughton J - - 1996
Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. It is currently recognised as a safe food preservative in ...
Xu, Yue
The structure, functionality, isolation methods and applications of whey components, particularly the proteins and lactose, have been extensively studied. These studies have had a great impact on the food industry where whey components are increasingly being used as food ingredients. Two generations of whey protein product, namely Lactalbumin, produced by ...
Pennington J A - - 1996
The contributions of 12 food groups to the estimated dietary intakes of 11 nutritional elements in the diets of eight age-sex groups was determined from analyses of 234 core foods in the U.S. food supply and consumption data from national food consumption surveys. The major contributors of each element were ...
Suarez F L - - 1995
While about 50 million Americans malabsorb lactose, the colonic metabolism of this disaccharide may prevent the symptomatic state known as lactose intolerance. Elucidation of the clinical importance of lactose malabsorption requires comparison of symptoms after ingestion of lactose with those following an identical appearing lactose-free control. This paper reviews the ...
Cooper G S - - 1995
The objective of this study was to assess the reliability of lactose consumption measured with a food-frequency questionnaire and to compare food-frequency data to prospectively recorded data. A self-administered food-frequency questionnaire (FF1) was completed by 295 women ages 38 to 49. Two months later, 75 received the same food-frequency questionnaire ...
Tahvonen R - - 1995
Lead and cadmium contents were determined in nationally representative samples of low-fat milk, cheese and eggs consumed in Finland. Nationally representative samples of milk and cheese were collected from dairies. Egg samples were collected from the major distributors. Samples of imported cheese and egg products collected in surveillance studies were ...
Horton B S - - 1995
Whey has gained a great deal of respectability in the US during the past 5 to 10 yr as an ingredient in many food and dairy products. However, its value as a resource for many medically active components is not recognized in this country as it is in Japan and ...
Yang S T - - 1995
The cheese industry produces large amounts of lactose in the form of cheese whey and whey permeate, generating approximately 27 million tonnes/yr in the US alone. Many uses have been found for whey and lactose, including uses in infant formula; bakery, dairy, and confectionery products; animal feed; and feedstocks for ...
DeStefano F - - 1995
We evaluated determinants of serum lipid and lipoprotein concentrations in 3,106 schoolchildren who participated in a community survey. We administered a brief questionnaire and measured height, weight, and fasting serum lipid concentrations. Family history of hypercholesterolemia and body mass index were strong determinants of lipid and lipoprotein levels. Results for ...
Papas A S - - 1995
A stepwise multiple logistic regression was computed to assess which of the nutritional variables differentiate the healthy and diseased group of participants in the Forsyth Specialized Caries Center (n = 275). Variables considered as candidates for the model included the consumption per week of sugars, starch, cheese, fruits and fruit ...
Zottola E A - - 1994
Cheddar cheese made with nisin-producing lactococci contained between 400 and 1200 IU of nisin per gram of cheese. Cultures used were Lactococcus lactis ssp. cremoris JS102, a nisin-producing transconjugant developed in the laboratories of Dr. L.L. McKay and Lactococcus lactis ssp. lactis NCDO 1404 obtained from the National Collection of ...
Cotugna N - - 1994
Nonprofit organizations such as the Food Bank of Delaware rely heavily on contributions as they strive to create a hunger-free society. To demonstrate to donors and the public at large the positive difference made by the Food Bank of Delaware, we developed an outcome evaluation method that would measure success ...
Sutherland J P - - 1994
The growth responses of Staphylococcus aureus as affected by NaCl concentration, pH value and storage temperature were studied in laboratory medium. Growth curves at concentrations of NaCl in the range 0.5-13.5% (w/v), pH values in the range 4.0-7.0 and storage temperatures in the range 10-30 degrees C were fitted using ...
Sahi T - - 1994
Lactase (more precisely lactase-phlorizin hydrolase) is located in the brush border of the small intestinal enterocytes and is responsible for the hydrolysis of dietary lactose. The earliest studies on lactase activity in mammals were published around the turn of the century. In 1903, it was found that the dog had ...
Mykkänen H M - - 1994
Effects of increased intake of cheese on intestinal transit time and other indicators of bowel function were studied in 21 retirement home residents (18 women and 3 men; age, 68-87 years). The study was divided into four succeeding periods: 1) 1-week basal period (usual diet); 2)3-week cheese period (extra cheese ...
García-Mendoza A - - 1993
The capacity of 11 strains of oral streptococcal species (Streptococcus sanguis, S. oralis, S. mitis and S. sobrinus) to produce hydrogen peroxide (H2O2) was studied in vitro. Detection of this property in solid media, particularly with trypticase soy agar-benzidine-peroxidase, was more sensitive than in liquid media. The addition of carbohydrates ...
Theunissen J J - - 1993
The effects of suspension media and rate of freezing on the survival of Chlamydia trachomatis LGV2 and Chlamydia pneumoniae after lyophilization were assessed. The highest loss in infectious elementary bodies (EBs) occurred during lyophilization. The survival was higher after freezing at a rate of 1 degree C min-1 and lyophilization ...
Mela D J - - 1993
In order to assess whether and to what extent extended sensory exposure would modify liking for the sensory characteristics of specific reduced-fat food items, consumers were provided with unlabelled full- or reduced-fat (FF or RF) versions of two foods for home use over 12 weeks. Group 1 (n = 30) ...
Johnson A O - - 1993
Lactose digestion and tolerance were evaluated in 164 African Americans ranging in age from 12 to 40 y who claimed intolerance to one cup (240 mL) or less of milk. With use of a breath-hydrogen test with 25 g lactose as test dose and the presence or absence of symptoms, ...
Kindstedt P S - - 1993
Shredding and melting characteristics are vital to the function of low-moisture Mozzarella cheeses that are used as ingredients for pizza and related foods. Newly manufactured Mozzarella melts to a tough, extremely elastic, and somewhat granular consistency with limited stretch that is unacceptable for pizza. However, during the first few weeks ...
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