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Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
Springer Science and Business Media LLC - Tập 88 - Trang 467-475 - 2008
Lene T. Andersen, Hedwig Schlichtherle-Cerny, Ylva Ardö
In the literature hydrophilic glutamyl di- and tripeptides have been described to induce an umami or savoury taste. In this study, HILIC-ESI-MS was applied for analysis of low-molecular-weight peptides in the ultra-filtrated (cut-off 10 kg · mol−1) water-soluble extract of two mature Cheddar cheeses, selected because of their pronounced savoury flavour. A reference mixture of amino acids and di- a...... hiện toàn bộ
Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses?
Springer Science and Business Media LLC - Tập 90 - Trang 375-398 - 2010
Émilie Retureau, Cécile Callon, Robert Didienne, Marie-Christine Montel
This study aimed at determining if microbial diversity can be an asset to guarantee the microbial safety of raw milk cheeses. Our results show that microbial consortia from the surface of raw milk cheeses can self-protect against Listeria monocytogenes. Indeed, 10 complex microbial consortia among 34 tested from the surfaces of raw milk Saint-Nectaire cheeses were particularly effective for reduci...... hiện toàn bộ
A rapid HPLC method for the extraction and quantification of vitamin B12 in dairy products and cultures of Propionibacterium freudenreichii
Springer Science and Business Media LLC - Tập 90 - Trang 509-520 - 2010
Jessy Van Wyk, Trevor J. Britz
To overcome nutritional vitamin B12 deficiencies in certain populations in Southern Africa, fortified functional foods have been developed. However, current microbiological methods used to accurately determine vitamin B12 levels in foodstuffs, important for quality control and regulatory purposes, are time consuming. This study describes an extraction and detection method for vitamin B12 in dairy ...... hiện toàn bộ
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
Springer Science and Business Media LLC - Tập 93 Số 4-5 - Trang 401-413 - 2013
V. Sikand, P. S. Tong, John H. Walker
Preparation and radical scavenging activity of papain-catalyzed casein plasteins
Springer Science and Business Media LLC - Tập 90 Số 5 - Trang 521-535 - 2010
Xin‐Huai Zhao, Dan Wu, Tie Jing Li
A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides
Springer Science and Business Media LLC - Tập 92 - Trang 419-438 - 2012
Iván López-Expósito, Lourdes Amigo, Isidra Recio
This paper is a mini-review on the nutritional value of cheese with a focus on the identification of different biologically active peptides in cheese and the evidence built about their health benefits. From a nutritional point of view, cheese is a rich source of essential nutrients such as proteins, vitamins, minerals, and also short chain fatty acids that are important as part of a healthy diet. ...... hiện toàn bộ
Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
Springer Science and Business Media LLC - Tập 93 - Trang 657-673 - 2013
Ángel Alegría, Susana Delgado, Ana Belén Flórez, Baltasar Mayo
Selected Leuconostoc strains are required as aroma producers in dairy starters. In this work, 42 Leuconostoc isolates from different raw milk traditional cheeses made without the addition of commercial starters were identified by molecular methods. These isolates were assigned to the species Leuconostoc citreum (24), Leuconostoc mesenteroides (13), and Leuconostoc lactis (5). Typing the isolates b...... hiện toàn bộ
Limited ripening of low-fat UF-cheese due to CaPO4 barrier?
Springer Science and Business Media LLC - Tập 89 - Trang 555-568 - 2009
John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier, Marie-Hélène Famelart
The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be slow in comparison to that of cheese manufactured by a traditional process. Moreover, in the UF-cheeses investigated in this study, which were produced using Penicillium camemberti as the surface flora, several surface defects were observed: the texture w...... hiện toàn bộ
Effect of milk temperature and flow on the adherence of Staphylococcus epidermidis to stainless steel in amounts capable of biofilm formation
Springer Science and Business Media LLC - Tập 91 - Trang 361-372 - 2011
Zoran Jaglic, Dana Cervinkova, Elleni Michu, Martina Holasova, Petr Roubal, Hana Vlkova, Vladimir Babak, Jarmila Schlegelova
The adherence of microorganisms to surfaces is a critical precondition for biofilm development. In this study, we evaluated the adherence (in amounts capable of biofilm formation) of Staphylococcus epidermidis in milk to stainless steel. During a 6-h time frame, the effect of milk temperature and laminar flow on adherence was analysed. In amounts capable of biofilm formation, the cells adhered wit...... hiện toàn bộ
Effect of inulin incorporated processed cheese spread on lipid profile of blood serum and liver in rats
Springer Science and Business Media LLC - Tập 95 - Trang 135-149 - 2014
Apurba Giri, Suresh K. Kanawjia, Ramesh Pothuraju, Suman Kapila
In the present study, the hypocholesterolemic effect of a newly developed functional inulin incorporated processed cheese spread (IPCS) has been evaluated using rat model. After acclimatization period, group 1 (control) was fed with a synthetic diet, whereas groups 2, 3, and 4 were fed with a cholesterol-enriched diet (CED) for 30 days to increase blood cholesterol level. Then, groups 2, 3, and 4 ...... hiện toàn bộ
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