Papers mentioning swiss 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.
Food fermentation is an ancient bioprocess characterized by complex biochemical transformations driven primarily by microbial communities. Across the diverse regions of China, vari... Read full abstract on PubMed →
<h4>Background</h4>The volatile composition of Ruché, a red wine produced from a native grape in Piedmont (Italy), was investigated using headspace-solid phase microextraction (SPM... Read full abstract on PubMed →
The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics o... Read full abstract on PubMed →
Starter cultures play a key role in shaping the flavor and sensory traits of kimchi during fermentation. This study compared seven <i>Lactobacillaceae</i> starters using metabolite... Read full abstract on PubMed →
The fermentation process of strong-flavor Baijiu represents a complex and unique ecosystem, characterized by the involvement of various microorganisms that drive intricate biochemi... Read full abstract on PubMed →
Domestication - the artificial selection of wild species to obtain variants with traits of human interest - was integral to the rise of complex societies. The oversupply of food wa... Read full abstract on PubMed →
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds... Read full abstract on PubMed →
Late blowing in Swiss cheese, a result of unwanted gas production, is unacceptable to consumers and causes economic loss to manufacturers. Cheese processors have raised concerns th... Read full abstract on PubMed →
The acceptability of Swiss cheese largely depends on the flavor profile, and strain variations of cheese cultures will affect the final quality. Conventional biochemical methods to... Read full abstract on PubMed →
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were... Read full abstract on PubMed →
Esters are important contributors to cheese flavor, but their mechanisms of synthesis in cheese are largely unknown. This study aimed to determine whether ethanol concentration lim... Read full abstract on PubMed →
Milk fat contains considerable amounts of saturated fatty acids, known to increase serum cholesterol. Little is known, however, about the relative effect of different milk products... Read full abstract on PubMed →
One of the least controlled defects in Swiss cheese is development of splits that appear during refrigerated storage after cheese is removed from the warm room. Such fissures, or c... Read full abstract on PubMed →
The aspartic proteinase, chymosin (EC 3.4.23.4) is the principal milk clotting enzyme used in cheese production and is one of the principal proteolytic agents involved in cheese ri... Read full abstract on PubMed →
Intracellular peptidases of Lactobacillus helveticus may play a major role in the proteolysis of Swiss cheeses, provided that they are released through bacterial lysis. Experimenta... Read full abstract on PubMed →
Phage display-derived peptides were functionalized to a graphene field effect transistor for the detection of skatole, a volatile organic compound associated with "boar taint" in p... Read full abstract on PubMed →
Halitosis is a common oral condition, which leads to social embarrassment and affects quality of life. Cumulative evidence has suggested the association of tongue-coating microbiom... Read full abstract on PubMed →
Skatole (3-methylindole) is a heterocyclic compound naturally found in the feces of vertebrates and is produced by certain flowers. Skatole has been used in specific products of th... Read full abstract on PubMed →
Boar taint is an unpleasant taste and odor that can occur in entire male pigs and is caused by androstenone, skatole, and to a lesser extent indole accumulating in fat tissue. In t... Read full abstract on PubMed →
Cytochrome P450 (CYP) is a major group of enzymes, which conduct Phase I metabolism. Among commonly used animal models, the pig has been suggested as the most suitable model for in... 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.