Papers mentioning cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
. In this article, we pursued the investigation with a view toward understanding the biological mechanisms involved in this phenomenon. Using mutant nematode strains, we evaluated... Read full abstract on PubMed →
. In addition, the films presented better UV light barrier properties and lower water vapor permeability (WVP) when compared with a simple alginate film. The preliminary tests indi... Read full abstract on PubMed →
contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to... Read full abstract on PubMed →
, lactic acid production was absent, leaving pH at 6.84 ± 0.13. This has caused weakening of the protein network, resulting in high whey separation and lower water-holding capacity... Read full abstract on PubMed →
cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by highe... Read full abstract on PubMed →
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has... Read full abstract on PubMed →
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally... Read full abstract on PubMed →
was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The stati... Read full abstract on PubMed →
The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and m... Read full abstract on PubMed →
, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinatio... Read full abstract on PubMed →
The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the p... Read full abstract on PubMed →
. In the future, it would be interesting to take the iron acquisition systems of cheese-associated strains into account for the purpose of improving the selection of the ripening c... Read full abstract on PubMed →
KLDS 1.0344 as a potentially appropriate candidate as an alternative bio-control agent against foodborne pathogens. Read full abstract on PubMed →
> 0.05). Increasing the concentrate offered to dairy cows from 1.5 to 3.0 kg/d did not markedly influence the level of PUFA in cheeses produced during summer grazing on high mounta... Read full abstract on PubMed →
BACKGROUND: was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was used to optimize the fermen... Read full abstract on PubMed →
had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesive... Read full abstract on PubMed →
The identification and validation of food intake biomarkers (FIBs) in human biofluids is a key objective for the evaluation of dietary intake. We report here the analysis of the GC... Read full abstract on PubMed →
value to below detection threshold (2 ppb) at 10 μl. Our findings propose EOs as a natural inhibitor to control fungal contamination of foodstuffs such as Iranian white cheese. Read full abstract on PubMed →
C. The stability between different pH and temperature ranges along with the effect of chemical metal ions and inhibitors were also studied. Our results reveal that the purified enz... Read full abstract on PubMed →
This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was suppl... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.