Papers mentioning brie or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Introduction</h4>Cheese maturation is an essential stage in dairy production, significantly influencing the sensory quality and market value of the final product. Traditional m... Read full abstract on PubMed →
The spillover of highly pathogenic avian influenza (HPAI) to dairy cattle and its presence at high titers in raw milk has created a concern that consumption of dairy products made... Read full abstract on PubMed →
Cheese whey represents a significant challenge for the dairy industry due to its high chemical and biochemical oxygen demand. However, when utilized as a substrate for microbial gr... Read full abstract on PubMed →
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the she... Read full abstract on PubMed →
<h4>Introduction</h4>The cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid... Read full abstract on PubMed →
The global cheese industry faces challenges in adopting new preservation methods due to microbiological decay and health risks associated with chemical preservatives. Ensuring the... Read full abstract on PubMed →
Strains of Penicillium camemberti and P. roqueforti are used in the production of soft-ripened and blue-veined cheeses. However, some strains can produce toxic secondary metabolite... Read full abstract on PubMed →
To determine the impact of traditional koji molds on chemical characteristics of soft-type natural cheese, novel surface mold-ripened cheeses with Aspergillus oryzae and Aspergillu... Read full abstract on PubMed →
Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been... Read full abstract on PubMed →
Flavor characteristics of ripened cheese are established by various bacteria, such as lactic acid bacteria, <i>Actinobacteria</i>, and <i>Proteobacteria</i>, which spontaneously de... Read full abstract on PubMed →
Domestication is the process of organism evolution under selection by humans, and as such has been a model for studying adaptation since Charles Darwin. Here we review recent studi... Read full abstract on PubMed →
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important t... Read full abstract on PubMed →
UvA-DARE is a service provided by the library of the University of Amsterdam (https://dare.uva.nl)UvA-DARE (Digital Academic Repository)Adding Flavor to Beverages with Non-Conventi... Read full abstract on PubMed →
peer-reviewedFlavor is one of the most important attributes of any fermented dairy product. Dairy consumers are known to be willing to experiment with different flavors; thus, many... Read full abstract on PubMed →
Electrochemical tyrosinase biosensors for tyramine determination were developed by the immobilization of the enzyme in calcium phosphate materials (CaPs) followed by cross-linking... Read full abstract on PubMed →
This study investigated the development of (dis)liking of various types of natural cheese with repeated exposures among Korean young females in two environment settings. Six types... Read full abstract on PubMed →
In this study, we developed mathematical models to describe the growth kinetics of Staphylococcus aureus on natural cheeses. A five-strain mixture of Staph. aureus was inoculated o... Read full abstract on PubMed →
Brie cheeses were high pressure (HP)-treated at 400 or 600 MPa, on days 14 or 21 after manufacture, to prevent over-ripening. HP-treatment reduced total free fatty acid content of... Read full abstract on PubMed →
This article reports a quantitative risk assessment of human listeriosis linked to the consumption of soft cheeses made from raw milk. Risk assessment was based on data purposefull... Read full abstract on PubMed →
In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-r... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.