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https://www.readbyqxmd.com/read/28635680/saturated-fatty-acids-and-cardiovascular-disease-replacements-for-saturated-fat-to-reduce-cardiovascular-risk
#1
REVIEW
Michelle A Briggs, Kristina S Petersen, Penny M Kris-Etherton
Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein, may also reduce CVD risk...
June 21, 2017: Healthcare (Basel, Switzerland)
https://www.readbyqxmd.com/read/28635370/evaluation-of-the-comprehensive-palatability-of-japanese-sake-paired-with-dishes-by-multiple-regression-analysis-based-on-subdomains
#2
Ryo Nakamura, Kumiko Nakano, Hiroyasu Tamura, Masaki Mizunuma, Tohru Fushiki, Dai Hirata
Many factors contribute to palatability. In order to evaluate the palatability of Japanese alcohol sake paired with certain dishes by integrating multiple factors, here we applied an evaluation method previously reported for palatability of cheese by multiple regression analysis based on 3 subdomain factors (rewarding, cultural, and informational). We asked 94 Japanese participants/subjects to evaluate the palatability of sake (1st evaluation/E1 for the first cup, 2nd/E2 and 3rd/E3 for the palatability with aftertaste/afterglow of certain dishes) and to respond to a questionnaire related to 3 subdomains...
June 21, 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28631434/survival-of-spray-dried-and-free-cells-of-potential-probiotic-lactobacillus-plantarum-564-in-soft-goat-cheese
#3
Zorica Radulović, Jelena Miočinović, Nemanja Mirković, Milica Mirković, Dušanka Paunović, Marina Ivanović, Sanja Seratlić
A high viability of probiotics in food product, with a living cells threshold of 10(7) /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese...
June 19, 2017: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/28630628/staphylococcus-saprophyticus-recovered-from-humans-food-and-recreational-waters-in-rio-de-janeiro-brazil
#4
Viviane Santos de Sousa, Ana Paula de Souza da-Silva, Leif Sorenson, Raphael Paiva Paschoal, Renata Fernandes Rabello, Eloiza Helena Campana, Márcia Soares Pinheiro, Lyssa Oliveira Ferreira Dos Santos, Natacha Martins, Ana Carolina Nunes Botelho, Renata Cristina Picão, Sérgio Eduardo Longo Fracalanzza, Lee Woodland Riley, George Sensabaugh, Beatriz Meurer Moreira
Staphylococcus saprophyticus is an important agent of urinary tract infection (UTI) in young women, but information about this pathogen in human microbiota and in common environment is lacking. The aim of this study was to characterize S. saprophyticus isolates from genitoanal microbiota of 621 pregnant women, 10 minas cheese packs, and five beaches in Rio de Janeiro city and compare PFGE profiles of these isolates with five UTI PFGE clusters described in this city. We investigated 65 S. saprophyticus isolates from microbiota, 13 from minas cheese, and 30 from beaches and 32 UTI isolates...
2017: International Journal of Microbiology
https://www.readbyqxmd.com/read/28629969/prevalence-and-serotype-distribution-of-listeria-monocytogenes-isolated-from-foods-in-montevideo-uruguay
#5
Valeria Braga, Sylvia Vázquez, Victoria Vico, Valeria Pastorino, María Inés Mota, Marcela Legnani, Felipe Schelotto, Gustavo Lancibidad, Gustavo Varela
The aim of this work was to study the prevalence of Listeria monocytogenes in foods obtained in retail shops and food industries located in Montevideo-Uruguay, and to identify the serogroups of the obtained isolates. Three-thousand one-hundred and seventy-five food samples (frozen, deli meats, ready-to-eat and cheese) were analyzed. The obtained isolates were serogrouped by multiplex PCR and serotyped by conventional procedure. Genetic comparisons were performed using pulsed-field gel electrophoresis on a sub-set of isolates belonging to the same serotype successively recovered from the same establishment...
June 3, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28626762/comparison-of-antibacterial-activity-of-lactobacillus-plantarum-strains-isolated-from-two-different-kinds-of-regional-cheeses-from-poland-oscypek-and-korycinski-cheese
#6
Aleksandra Ołdak, Dorota Zielińska, Anna Rzepkowska, Danuta Kołożyn-Krajewska
Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 Lactobacillus plantarum strains were isolated on MRS agar from 12 cheese samples and used as a material for study. The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for the unique antagonistic activity and preservation role in food. It has been found that the highest antimicrobial activity was observed in the case of L...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28624283/effect-of-pasture-versus-indoor-feeding-systems-on-quality-characteristics-nutritional-composition-and-sensory-and-volatile-properties-of-full-fat-cheddar-cheese
#7
Tom F O'Callaghan, David T Mannion, Deirdre Hennessy, Stephen McAuliffe, Maurice G O'Sullivan, Natasha Leeuwendaal, Tom P Beresford, Pat Dillon, Kieran N Kilcawley, Jeremiah J Sheehan, R Paul Ross, Catherine Stanton
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV)...
June 14, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28624277/technical-note-at-line-prediction-of-mineral-composition-of-fresh-cheeses-using-near-infrared-technologies
#8
C L Manuelian, S Currò, G Visentin, M Penasa, M Cassandro, C Dellea, M Bernardi, M De Marchi
Milk and dairy products are important sources of macro- and trace elements for human health. However, fresh cheeses usually have a lower mineral content than other cheeses, and this makes mineral prediction more difficult. Although mineral prediction in several food matrices using infrared spectroscopy has been reported in the literature, very little information is available for cheeses. The present study was aimed at developing near-infrared reflectance (NIR, 866-2,530 nm) and transmittance (NIT, 850-1,050 nm) spectroscopy models to predict the major mineral content of fresh cheeses...
June 14, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28620481/tolerability-and-safety-of-the-intake-of-bovine-milk-oligosaccharides-extracted-from-cheese-whey-in-healthy-human-adults
#9
Jennifer T Smilowitz, Danielle G Lemay, Karen M Kalanetra, Elizabeth L Chin, Angela M Zivkovic, Melissa A Breck, J Bruce German, David A Mills, Carolyn Slupsky, Daniela Barile
Mechanistic research suggests a unique evolutionary relationship between complex milk oligosaccharides and cognate bifidobacteria enriched in breast-fed infants. Bovine milk oligosaccharides (BMO) were recently identified as structurally and functionally similar to human milk oligosaccharides. The present single-blind three-way crossover study is the first to determine the safety and tolerability of BMO consumption by healthy human participants (n 12) and its effects on faecal microbiota and microbial metabolism...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28616160/cardiopulmonary-arrest-in-primary-care-clinics-more-holes-than-cheese-a-survey-of-the-knowledge-and-attitudes-of-primary-care-physicians-regarding-resuscitation
#10
Sharon Einav, Oren Wacht, Nechama Kaufman, Eliezer Alkalay
BACKGROUND: Patients experiencing pre-arrest symptoms may first refer to their primary care physician. The study's aim was to determine the likelihood that a patient undergoing out-of-hospital cardiac arrest will receive appropriate resuscitation efforts in a primary care clinic in a country with a directive that clinics maintain resuscitation equipment and physicians undergo periodic resuscitation training. METHODS: An anonymous, 23-question online cross-sectional survey was created and administered to primary care physicians working in community clinics (10/1/2015-5/3/2015)...
2017: Israel Journal of Health Policy Research
https://www.readbyqxmd.com/read/28613243/dietary-calcium-intake-and-adherence-to-the-mediterranean-diet-in-spanish-children-the-aniva-study
#11
Nuria Rubio-López, Agustín Llopis-González, Yolanda Picó, María Morales-Suárez-Varela
The aim of this study was to evaluate the relationship of dietary calcium intake with anthropometric measures, physical activity and adherence to the Mediterranean diet (MedDiet) in 1176 Spanish children aged 6-9 years. Data were obtained from "Antropometría y Nutrición Infantil de Valencia" (ANIVA), a cross-sectional study of a representative sample. Dietary calcium intake assessed from three-day food records was compared to recommended daily intakes in Spain. Anthropometric measures (weight and height) were measured according to international standards and adherence to the MedDiet was evaluated using the Mediterranean Diet Quality Index (KIDMED) test...
June 14, 2017: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/28610906/a-walnut-containing-meal-had-similar-effects-on-early-satiety-cck-and-pyy-but-attenuated-the-postprandial-glp-1-and-insulin-response-compared-to-a-nut-free-control-meal
#12
Cheryl L Rock, Shirley W Flatt, Hava-Shoshana Barkai, Bilge Pakiz, Dennis D Heath
Regular nut consumption is associated with lower adiposity and reduced weight gain in adulthood. Walnut feeding studies have observed minimal effect on body weight despite potential additional energy intake. Several mechanisms may explain why consuming nuts promotes weight control, including increased early phase satiety, possibly reflected in postprandial response of gastrointestinal and pancreatic peptides hypothesized to affect appetite. The purpose of this study was to compare postprandial insulin, glucagon and gastrointestinal peptide response and satiety following a meal with ∼54% of energy from walnuts or cream cheese, using a within-subject crossover study design in overweight/obese adults (N = 28)...
June 10, 2017: Appetite
https://www.readbyqxmd.com/read/28610484/a-nutritional-intervention-programme-at-a-worksite-canteen-to-promote-a-healthful-inspired-by-the-traditional-mediterranean-diet
#13
Marilena Vitale, Marta A Bianchi, Valeria Rapetti, Josè M Pepe, Angela Giacco, Rosalba Giacco, Gabriele Riccardi
This study investigates the effectiveness and long-term impact on the composition of the habitual diet of a nutritional intervention programme - undertaken through panels, totems, and table mats or handout leaflets - based on the promotion at a worksite canteen of healthy food-choices resembling the traditional Mediterranean diet. A significantly higher choice of dishes based on wholegrain cereals, legumes, white meat and fish, and a lower choice of dishes based on refined cereals, red and processed meat, eggs and cheese was observed at the end of the intervention and after six months and three years of follow-ups...
June 14, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28608185/substitutions-of-dairy-product-intake-and-risk-of-stroke-a-danish-cohort-study
#14
Anne Sofie Dam Laursen, Christina Catherine Dahm, Søren Paaske Johnsen, Anne Tjønneland, Kim Overvad, Marianne Uhre Jakobsen
Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified...
June 12, 2017: European Journal of Epidemiology
https://www.readbyqxmd.com/read/28604174/predicting-and-modelling-the-growth-of-potentially-pathogenic-bacteria-in-coalho-cheese
#15
Valdenice Gomes de Araújo, Maria Digian de Oliveira Arruda, Francisca Nayara Dantas Duarte, Janaína Maria Batista de Sousa, Maiara da Costa Lima, Maria Lúcia da Conceição, Donald W Schaffner, Evandro Leite de Souza
Coalho is a semihard medium- to high-moisture cheese produced in various states in the northeastern region of Brazil. This study was conducted to predict the growth kinetics (maximum growth rate, Grmax) of Escherichia coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus using the ComBase predictor with various combinations of temperature, pH, and water activity (aw) in commercial Coalho cheese samples. The growth of two antibiotic-resistant derivative strains of L. monocytogenes (parental strains ATCC 19115 and ATCC 7644) and S...
June 12, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28601451/effect-of-uncertainty-in-composition-and-weight-measures-in-control-of-cheese-yield-and-fat-loss-in-large-cheese-factories
#16
Brenda Margolies, Michael C Adams, Joice Pranata, Kathleen Gondoutomo, David M Barbano
Our objective was to develop a computer-based cheese yield, fat recovery, and composition control performance measurement system to provide quantitative performance records for a Cheddar and mozzarella cheese factory. The system can be used to track trends in performance of starter cultures and vats, as well as systematically calculate theoretical yield. Yield equations were built into the spreadsheet to evaluate cheese yield performance and fat losses in a cheese factory. Based on observations in commercial cheese factories, sensitivity analysis was done to demonstrate the sensitivity of cheese factory performance to analytical uncertainty of data used in the evaluation...
June 7, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28598942/descriptive-study-on-musculoskeletal-disorders-among-fromagers-workers-of-cheese-shops-and-their-risk-factors
#17
Pascale Lefevre, Alexandre Quignette, Pascal Gillet, Thomas Despreaux, Alexis Descatha
No abstract text is available yet for this article.
June 2017: Journal of Occupational and Environmental Medicine
https://www.readbyqxmd.com/read/28598497/descriptive-and-temporal-saltiness-perception-properties-of-model-solid-lipoproteic-colloid-foods-implications-for-sodium-reduction
#18
Wan-Yuan Kuo, Youngsoo Lee
Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation...
June 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28597810/fungi-as-a-source-of-food
#19
Joëlle Dupont, Sylvie Dequin, Tatiana Giraud, François Le Tacon, Souhir Marsit, Jeanne Ropars, Franck Richard, Marc-André Selosse
In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
June 2017: Microbiology Spectrum
https://www.readbyqxmd.com/read/28596758/a-functional-metagenomic-analysis-of-tetracycline-resistance-in-cheese-bacteria
#20
Ana B Flórez, Lucía Vázquez, Baltasar Mayo
Metagenomic techniques have been successfully used to monitor antibiotic resistance genes in environmental, animal and human ecosystems. However, despite the claim that the food chain plays a key role in the spread of antibiotic resistance, metagenomic analysis has scarcely been used to investigate food systems. The present work reports a functional metagenomic analysis of the prevalence and evolution of tetracycline resistance determinants in a raw-milk, blue-veined cheese during manufacturing and ripening...
2017: Frontiers in Microbiology
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