keyword
MENU ▼
Read by QxMD icon Read
search

Cheese

keyword
https://www.readbyqxmd.com/read/28529508/the-biosynthetic-gene-cluster-for-andrastin-a-in-penicillium-roqueforti
#1
Juan F Rojas-Aedo, Carlos Gil-Durán, Abdiel Del-Cid, Natalia Valdés, Pamela Álamos, Inmaculada Vaca, Ramón O García-Rico, Gloria Levicán, Mario Tello, Renato Chávez
Penicillium roqueforti is a filamentous fungus involved in the ripening of several kinds of blue cheeses. In addition, this fungus produces several secondary metabolites, including the meroterpenoid compound andrastin A, a promising antitumoral compound. However, to date the genomic cluster responsible for the biosynthesis of this compound in P. roqueforti has not been described. In this work, we have sequenced and annotated a genomic region of approximately 29.4 kbp (named the adr gene cluster) that is involved in the biosynthesis of andrastin A in P...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28528102/cheese-milk-low-homogenization-enhanced-early-lipolysis-and-volatiles-compounds-production-in-hard-cooked-cheeses
#2
María A Vélez, Erica R Hynes, Carlos A Meinardi, Verónica I Wolf, María C Perotti
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28527801/genetic-and-nongenetic-factors-contributing-to-differences-in-%C3%AE-s-casein-phosphorylation-isoforms-and-other-major-milk-proteins
#3
Z H Fang, H Bovenhuis, A Delacroix-Buchet, G Miranda, D Boichard, M H P W Visker, P Martin
Relative concentrations of αS-casein (αS-CN) phosphorylation isoforms vary considerably among milk of individual cows. We aimed to explore to what extent genetic and other factors contribute to the variation in relative concentrations of αS-CN phosphorylation isoforms and the phosphorylation degree of αS-CN defined as the proportion of isoforms with higher degrees of phosphorylation. We also investigated the associations of genetic variants of milk proteins and casein haplotypes with relative concentrations of αS-CN phosphorylation isoforms and with the phosphorylation degree of αS-CN in French Montbéliarde cattle from the cheese production area of Franche-Comté...
May 17, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28520477/minimum-stocking-requirements-for-retailers-in-the-special-supplemental-nutrition-program-for-women-infants-and-children-disparities-across-us-states
#4
Jennifer E Pelletier, Liana R N Schreiber, Melissa N Laska
OBJECTIVES: To examine state variation in minimum stocking requirements for Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)-authorized small food retailers. METHODS: We obtained minimum stocking requirements for 50 states and the District of Columbia in 2017 from WIC Web pages or e-mail from the state WIC agency. We developed a coding protocol to compare minimum quantities and varieties required for 12 food and beverage categories. We calculated the median, range, and interquartile range for each measure...
May 18, 2017: American Journal of Public Health
https://www.readbyqxmd.com/read/28518026/outbreak-related-disease-burden-associated-with-consumption-of-unpasteurized-cow-s-milk-and-cheese-united-states-2009-2014
#5
Solenne Costard, Luis Espejo, Huybert Groenendaal, Francisco J Zagmutt
The growing popularity of unpasteurized milk in the United States raises public health concerns. We estimated outbreak-related illnesses and hospitalizations caused by the consumption of cow's milk and cheese contaminated with Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, and Campylobacter spp. using a model relying on publicly available outbreak data. In the United States, outbreaks associated with dairy consumption cause, on average, 760 illnesses/year and 22 hospitalizations/year, mostly from Salmonella spp...
June 2017: Emerging Infectious Diseases
https://www.readbyqxmd.com/read/28515645/effect-of-abalone-hydrolysates-encapsulated-by-double-emulsion-on-the-physicochemical-and-sensorial-properties-of-fresh-cheese
#6
HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi
The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W1/O/W2 double emulsions can be used to enhance the saltiness of cheese without increasing the salt content (W1 is distilled water or 1% abalone hydrolysate, and W2 is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28515641/molecular-typing-and-antimicrobial-susceptibility-of-staphylococcus-aureus-strains-isolated-from-raw-milk-cheese-minced-meat-and-chicken-meat-samples
#7
Hayriye Yeşim Can, Mehmet Elmalı, Alper Karagöz
The objectives of this study were: i) to detect the presence of Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in raw milk, cheese, beef minced meat, and chicken meat samples; ii) to evaluate the antimicrobial susceptibility of the isolates; and iii) to determine clonal relation among the isolates by using pulsed-field gel electrophoresis (PFGE) method. Therefore, a total of 160 food samples were randomly collected between August 2014 and May 2015 in Hatay province, located in the southern Turkey...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28508267/will-it-be-cheese-bologna-or-peanut-butter
#8
Walter C Willett
No abstract text is available yet for this article.
May 15, 2017: European Journal of Epidemiology
https://www.readbyqxmd.com/read/28507481/isolation-and-characterization-of-phthalates-from-brevibacterium-mcbrellneri-that-cause-cytotoxicity-and-cell-cycle-arrest
#9
Maheshwari Rajamanikyam, Varahalarao Vadlapudi, Sai Prathima Parvathaneni, Dhevendar Koude, Prabhakar Sripadi, Sunil Misra, Ramars Amanchy, Suryanarayana Murty Upadhyayula
Bacteria belonging to the family Brevibacterieae are ubiquitous Gram positive organisms that are responsible for the feet odour and cheese aroma. Brevibacterium mcbrellneri is a relatively new member belonging to Brevibacterieae. In the current manuscript we discuss isolation of biologically active metabolites from Brevibacterium mcbrellneri. Two aromatic esters were isolated from Brevibacterium mcbrellneri by "Bioassay guided fractionation strategy" and identified as di-(2-ethylhexyl) phthalate and dibutyl phthalate by chemical characterization using biophysical techniques...
2017: EXCLI journal
https://www.readbyqxmd.com/read/28505147/changes-in-the-sodium-content-of-australian-processed-foods-between-1980-and-2013-using-analytical-data
#10
Felicity Zganiacz, Ron B H Wills, Soumi Paul Mukhopadhyay, Jayashree Arcot, Heather Greenfield
The objective of this study was to obtain analytical data on the sodium content of a range of processed foods and compare the levels obtained with their label claims and with published data of the same or equivalent processed foods in the 1980s and 1990s to investigate the extent of any change in sodium content in relation to reformulation targets. The sodium contents of 130 Australian processed foods were obtained by inductively coupled plasma optical emission spectrometry (ICP-OES) analysis and compared with previously published data...
May 15, 2017: Nutrients
https://www.readbyqxmd.com/read/28505101/dairy-propionibacteria-versatile-probiotics
#11
REVIEW
Houem Rabah, Fillipe Luiz Rosa do Carmo, Gwénaël Jan
Dairy propionibacteria are used as cheese ripening starters, as biopreservative and as beneficial additives, in the food industry. The main species, Propionibacterium freudenreichii, is known as GRAS (Generally Recognized As Safe, USA, FDA). In addition to another dairy species, Propionibacterium acidipropionici, they are included in QPS (Qualified Presumption of Safety) list. Additional to their well-known technological application, dairy propionibacteria increasingly attract attention for their promising probiotic properties...
May 13, 2017: Microorganisms
https://www.readbyqxmd.com/read/28499357/identification-of-a-major-listeria-monocytogenes-outbreak-clone-linked-to-soft-cheese-in-northern-italy-2009-2011
#12
Ettore Amato, Virginia Filipello, Maria Gori, Sara Lomonaco, Marina Nadia Losio, Antonio Parisi, Pol Huedo, Stephen John Knabel, Mirella Pontello
BACKGROUND: Molecular subtyping and enhanced surveillance in Lombardy region identified a cluster of possibly related listeriosis cases from 2006 to 2010. This cluster grouped 31 isolates that belonged to serotype 1/2a and Sequence Type 38 (ST38) as defined by Multilocus Sequence Typing (MLST). METHODS: Our study expanded the previous investigation to include cases from 2011 to 2014 and used Multi-Virulence-Locus Sequence Typing (MVLST) on all ST38 isolates to better understand their epidemiology and possibly identify a common source outbreak...
May 12, 2017: BMC Infectious Diseases
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#13
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
May 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28495041/staff-workshop-improves-child-care-center-menus-in-south-central-texas-a-best-food-for-families-infants-and-toddlers-best-food-fits-intervention
#14
Brittany Reese Markides, Sylvia Hurd Crixell, Courtney Thompson, Lesli Biediger-Friedman
OBJECTIVE: To assess the efficacy of an educational workshop for child care center staff to improve menus. METHODS: Staff from 18 centers attended a nutrition educational workshop that included an activity that compared center menus to MyPlate standards. Four weeks of menus collected before and after the workshop were imported into SuperTracker; the Food Details report produced menu data clustered by day and center. Changes in pre-post menus were assessed using Healthy Eating Index scores and the SAS software macro, MIXCORR...
May 2017: Journal of Nutrition Education and Behavior
https://www.readbyqxmd.com/read/28490510/nonfermented-milk-and-other-dairy-products-associations-with-all-cause-mortality
#15
Gianluca Tognon, Lena M Nilsson, Dmitry Shungin, Lauren Lissner, Jan-Håkan Jansson, Frida Renström, Maria Wennberg, Anna Winkvist, Ingegerd Johansson
Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive.Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content.Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity...
May 10, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28490091/physico-chemical-characterization-of-dairy-gel-obtained-by-a-proteolytic-extract-from-calotropis-procera-a-comparison-with-chymosin
#16
Issa Ado Rayanatou, ElHadji Gounga Mahamadou, Gilles Garric, Marielle Harel-Oger, Arlette Leduc, Julien Jardin, Valérie Briard-Bion, Chantal Cauty, Hassane Adakal, Jean François Grongnet, Frédéric Gaucheron
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this work was to characterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation, determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry, indicated that Calotropis procera extract was more proteolytic than chymosin and that κ-casein was proteolyzed...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490063/characterisation-of-a-thiamine-diphosphate-dependent-alpha-keto-acid-decarboxylase-from-proteus-mirabilis-jn458
#17
Biying Wang, Yajun Bai, Taiping Fan, Xiaohui Zheng, Yujie Cai
Alpha-keto acid decarboxylases can convert keto acids to their corresponding aldehydes, which are often volatile aroma compounds. The gene encoding α-keto acid decarboxylase in Proteus mirabilis JN458 was cloned, and the enzyme overexpressed in Escherichia coli BL21 (DE3), purified in high yield, and characterised. The molecular weight is 62.291kDa by MALDI-TOF MS, and optimum activity at pH 6.0 and 40-50°C. The enzyme is a typical decarboxylase, dependent on thiamine diphosphate and Mg(2+) as cofactors. For the decarboxylation reaction, the enzyme displayed a broad substrate range...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28484513/significantly-enhanced-biomass-production-of-a-novel-bio-therapeutic-strain-lactobacillus-plantarum-as-14-by-developing-low-cost-media-cultivation-strategy
#18
Asma Manzoor, Javed Iqbal Qazi, Ikram Ul Haq, Hamid Mukhtar, Akhtar Rasool
BACKGROUND: Probiotic bacteria are becoming an important tool for improving human health, controlling diseases and enhancing immune responses. The availability of a cost effective cultivation conditions has profound effect on the efficiency and role of probiotic bacteria. Therefore the current study was conducted with an objective to develop a low cost growth medium for enhancing the biomass production of a bio-therapeutic bacterial strain Lactobacillus plantarum AS-14. In this work the isolation of Lactobacillus plantarum AS-14 bacterial strain was carried out from brinjal using cheese whey as a main carbon source...
2017: Journal of Biological Engineering
https://www.readbyqxmd.com/read/28476774/a-multi-bacteriocin-cheese-starter-system-comprising-nisin-and-lacticin-3147-in-lactococcus-lactis-in-combination-with-plantaricin-from-lactobacillus-plantarum
#19
S Mills, C Griffin, P M O'Connor, L M Serrano, W C Meijer, C Hill, R P Ross
Functional starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacy of single and double bacteriocin-producing starters of Lactococcus lactis capable of producing the Class I bacteriocins, nisin A and/or lacticin 3147 in terms of starter performance. Single producers were generated by mobilising the conjugative, bacteriophage resistance plasmid pMRC01, encoding lacticin genetic determinants, or the conjugative transposon Tn5276, encoding nisin genetic determinants, to the commercial starter L...
May 5, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28473855/simultaneous-determination-of-preservatives-in-dairy-products-by-hplc-and-chemometric-analysis
#20
Fatemeh Zamani Mazdeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini, Mannan Hajimahmoodi
Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH = 5) and acetonitrile (73 : 27 v/v) as mobile phase...
2017: International Journal of Analytical Chemistry
keyword
keyword
47692
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"