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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination-treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non-linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06688.x
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  • 2
    Electronic Resource
    Electronic Resource
    Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hydrolyzed whey permeate syrups (HWPS) prepared by various treatments were incorporated at 6% flour basis as a substitute for sucrose in a typical white pan bread formulation. Results indicated that there were little significant differences in the yeast fermentation rate, proof time, and bread quality among doughs formulated with sucrose (control) and HWPS. Demineralized 75% HWPS produced good functional qualities of dough and yielded bread equal to or better than the control. The 50% and 95% HWPS had some adverse effects on the handling characteristics of the doughs. Breads made with demineralized 50% and 95% HWPS were firmer than the control. The 50% HWPS breads showed darker crust colors, whether HWPS was or was not demineralized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10212.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β-galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10886.x
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  • 4
    Electronic Resource
    Electronic Resource
    Statistical Patterns of Lipase Activities on the Release of Short-Chain Fatty Acids in Cheddar Cheese Slurries (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-five commercial food grade and analytical grade lipases were used to study the patterns of release of short-chain fatty acids (FFA) from milk fat in cheese slurries. Principal Component Analysis showed that there were four distinctive groups indicated by the FFA ratios and five groups indicated by the FFA concentrations. Average Linkage Cluster Analysis also showed similar results although the patterns of FFA released were a matter of distances defined statistically between groups of lipases. All the lipases tested had distinctive specificities in hydrolyzing short-chain FFA from milk fat, and their specificities on the FFA release were reflected on the groupings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05160.x
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of Methods for Quantitation of Free Fatty Acids in Cheese (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison of three relatively rapid methods of determining free fatty acids concentrations in cheese was performed by correlating the results with a more laborious but accurate gas chromatographic (GC) technique. Acid Degree Values were found to correlate poorly with the GC data, particularly for short chain fatty acids. Values obtained using a Copper Soap Method correlated closely with the GC data for total and long chain fatty acids, but did not correlate as well with short chain fatty acids levels. The Extraction-Titration Method was found to be a simple and reliable technique that yielded values which correlate closely with short chain fatty acid concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07878.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Commercial Food Grade Enzymes on Free Fatty Acid Profiles in Granular Cheddar Cheese (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p〈0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short-chain FFA profiles were similar among control, Neutrase- and NaturAge-treated cheeses. Significant correlations (p〈0.05) between C8 and C14, C16 or C18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C4 and C6 may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13976.x
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  • 7
    Electronic Resource
    Electronic Resource
    Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of milk proteins on vanillin intensity reduction were studied in a phosphate buffer (pH 6.5) using urea and sodium dodecyl sulfate (SDS) as bond disrupting agents. The reduction of vanillin occurred immediately as the protein was introduced to the system. Bovine serum albumin (BSA) interacted more with vanillin than sodium caseinate (CAS) did. Heat treatment had no effect on vanillin reduction of the CAS system; however, free vanillin content was higher in the heated than nonheated BSA system. Hydrogen bonding appeared to be a major force for the interaction of vanillin and CAS. However, hydrophobic interaction seemed to be more important than hydrogen bonding in the vanillin and BSA system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09438.x
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  • 8
    Electronic Resource
    Electronic Resource
    Maillard reaction products as antioxidants in pre-cooked ground beef
    Amsterdam : Elsevier
    Food Chemistry 51 (1994), S. 311-318 
    Details
    ISSN: 0308-8146
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0308-8146(94)90032-9
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  • 9
    Electronic Resource
    Electronic Resource
    MANUFACTURE of FROZEN YOGURT WITH ULTRAFILTERED MILK and PROBIOTIC LACTIC ACID BACTERIA (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 24 (2000), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Utilization of ultrafiltered (UF) milk for the manufacture of frozen yogurt was investigated. Three basic frozen yogurt mixes (0, 2, and 4% milk fat) were formulated using ultrafiltered skim milk as a base material and fermented with Lactobacillus acidophilus, Bifidobacterium bifidum, and a mixed yogurt culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. the cultured mixes were frozen using a continuous freezer and evaluated for product stability. Results suggest that culture organisms grew well during fermentation and produced acids continuously in the UF mixes, which became excessively viscous at a TA of 0.40% or higher. Therefore, all mixes were fermented to 0.30% TA (±4h) and rapidly cooled to 10C or lower to prevent excessive viscosity development. the finished products contained high levels of protein and calcium as well as good flavor and textural quality. In addition, the culture organisms were stable during six weeks of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.2000.tb00411.x
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  • 10
    Electronic Resource
    Electronic Resource
    Normal-incidence pulsed-laser deposition: better method for fabrication of multilayer structures (2000)
    Springer
    Applied physics 70 (2000), S. 235-238 
    Details
    ISSN: 1432-0630
    Keywords: PACS: 81.15.Fg; 61.10.Kw; 68.55.Jk
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract. A new normal-incidence pulsed-laser deposition method is presented. Fe/Mn multilayers were fabricated using both 45°- and normal-incidence deposition of a pulsed laser and were characterized using the small-angle X-ray reflectivity measurement. This new method provides much better control of the lateral uniformity and layer thickness than the 45°-incidence deposition method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s003390050040
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