ライフサイエンスコーパス: cheese

1 ies in fermented dairy products (yoghurt and cheese).

2 ifferences in chemical compositions of Tulum cheese.

3 cal tool for assay development of nisin A in cheese.

4 oped to classify product categories for this cheese.

5 time (0-180 days) for the different types of cheese.

6 cal, chemical and textural properties of Ras cheese.

7 etermination of nisin A in all four types of cheese.

8 irradiation treatment of different types of cheese.

9 nd to evaluate its use in the coating of Ras cheese.

10 uring ripening in comparison to the uncoated cheese.

11 eprinomectin, ivermectin and moxidectin) in cheese.

12 determine the authenticity of this Brazilian cheese.

13 o the production of a potentially functional cheese.

14 food structures e.g. processed and analogue cheese.

15 trains for their influence in the flavour of cheese.

16 uality parameters of spreadable goat Ricotta cheese.

17 et gelation is used to produce many types of cheese.

18 n hard cheese, specifically Grana Padano PDO cheese.

19 ation process with the aim of producing soft cheese.

20 hich are derived from cooked meat, oils, and cheese.

21 onouncedly improve the shelf-life of Ricotta cheese.

22 ent in pasture plants, was found in milk and cheese.

23 yridine, which were newly identified in blue cheese.

24 aggregated beta-sheet structure and a firmer cheese.

25 secondary structure and the resulting cream cheese.

26 partially-replaced products being offered as cheese.

27 or the prolongation of shelf life of Ricotta cheese.

28 for the manufacture of yogurt and specialty cheeses.

29 strains as an alternative to the traditional cheeses.

30 read occurrence of Vibrio in surface-ripened cheeses.

31 hnique for detecting the authenticity of PDO cheeses.

32 se of animal rennet in the production of PDO cheeses.

33 representative sample set of characteristic cheeses.

34 The consumption of cheese, a food potentially rich in microbial diversity,

35 The effect of yoghurt and curd cheese additions on pasting properties, starch digestibi

36 an be used for forensic detection of ricotta cheese adulteration and, if properly validated, to provi

37 ability for the direct assay of TYR in blue cheese, aged cheese, Egyptian pickled cottage cheese, an

38 to observe the microstructure of Mozzarella cheese and assess the protein and lipid distribution wit

39 e determination of the target metabolites in cheese and bacterial culture samples.

40 ol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures was developed.

41 espectively, measuring red species for milk, cheese and beer (4.9-5.5% error; 4.8-6.3% RSD; n = 5); a

42 sterol concentrations were similar after the cheese and butter diets but were significantly higher th

43 dy suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol

44 Cheese and butter intake was associated with a higher ri

45 pact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors.In a m

46 recovery of catechin compared to IC added in cheese and catechin added in all the matrices in in vitr

47 (13)C peak at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (

48 and carbon isotopic ratios ((13)C/(12)C) of cheese and extracted casein were corroborated through st

49 Lb. plantarum is an incidental organism in cheese and its presence is unpredictable.

50 Moreover, dairy products (yoghurt, white cheese and kefir) contained kynurenine ranging from 30.3

51 uffalo mozzarella cheese, one goat crescenza cheese and one artisanal cured ricotta cheese, were able

52 e needed for successful acidification of the cheese and proteolytic strains like Lactobacillus helvet

53 ial effects against E. coli were observed in cheese and pumpkin, whereas the highest migration of bot

54 sin A in cream cheese, mascarpone, processed cheese and ripened cheese without the need for matrix-ma

55 a (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a se

56 ther children with CMA could tolerate yogurt/cheese and whether a patient's IgE and IgG4-binding patt

57 CAM cheese and whey could be added-value products.

58 to quantitate fenbendazole residues in Feta cheese and yoghurt made from spiked and incurred ovine m

59 contrast, fermented dairy products, such as cheese and yogurt, generally show inverse associations.

60 semi-skimmed yoghurt, 30 g reduced-fat (30+) cheese, and 250 mL semiskimmed milk and buttermilk.

61 and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increases in triglyce

62 ry fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h a

63 k (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox propo

64 al dairy products with study products (milk, cheese, and butter) to achieve a high-fat, high-dairy is

65 hard pressed, semipressed, soft, blue, fresh cheese, and cheese from the farm).

66 rsely associated with consumption of yogurt, cheese, and eggs, although the associations with yogurt

67 rove the quality and consistency of eye-type cheese, and in particular to avoid development of undesi

68 heese, aged cheese, Egyptian pickled cottage cheese, and pickled herring.

69 (VFR); seafood and noodle (SfN); and pasta, cheese, and processed meat (PCP).

70 An increase in full-fat milk, high-fat cheese, and total high-fat dairy was associated with gre

71 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the

72 lk samples were processed into ripened model-cheeses, and analyzed by near-infrared-spectrometry (NIR

73 served when using a comparable non-fat model cheese ( approximately 0.1-20 mum(2) s(-1)).

74 at compose a set of four lyophilized Mexican cheese aqueous soluble extracts, each with a controlled

75 ontribute to batch to batch variation in the cheese aroma characteristics.

76 ity, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added.

77 nd 7 log colony-forming units (CFU) g(-1) of cheese at the 1st and 28th days of storage, respectively

78 ftertaste and are also harder to form into a cheese ball.

79 the muscle synthesis in elderly people with cheese based on whey proteins rather than those based on

80 of two solid and isocaloric dairy products (cheese) based either on whey or on caseins, by using pig

81 t attributes can distinguish between Cheddar cheese batches after 56 days.

82 Cheese batches which have lower transverse relaxation va

83 dure for accurate quantitation of Nisin A in cheese becomes available.

84 ein and lipid distribution within individual cheese blocks.

85 round 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (

86 es included in the validation were hazelnut, cheese, broccoli, and pork.

87 re higher in GST-cheese in comparison to PBT-cheese but total FAAs were lower.

88 nt factors impacting eye growth in semi-hard cheese, but yet has scarcely been investigated in litera

89 (total, full fat, and reduced fat), yogurt, cheese, butter, and dairy calcium consumption with morta

90 constraints required a shift away from beef, cheese, butter, and snacks toward plant-based foods and

91 nuated compared with that induced by cheddar cheese (change from baseline: +14% compared with +42%; P

92 from baseline: +24%; P = 0.002) and cheddar cheese (change from baseline: +16%; P = 0.0004).

93 he triglyceride response caused by the cream cheese (change from baseline: +44%) was significantly gr

94 respectively, was analysed in food matrices (cheese, chicken breast and pumpkin and melon) and in vit

95 ction of "free" aqueous phase present in the cheese, closely which is linked to cheese-making technol

96 omic procedure based on loading of B/WB milk/cheese CN extracts on a hydroxyapatite column, in situ t

97 ealth factors, like smoking, alcohol intake, cheese consumption and average systolic blood pressure,

98 Cheese consumption at 18 months of age was quantified in

99 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with

100 We aimed to evaluate whether cheese consumption is associated with allergic diseases.

101 ons were performed to evaluate the effect of cheese consumption on atopic dermatitis (AD), food aller

102 rately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately high

103 high-fat dairy (total, butter, and high-fat cheese) consumption was positively associated [e.g., 0.0

104 oducts [yogurt (total or low-fat) or low-fat cheese] consumption was associated with a lower increase

105 The whey-based cheese contained 25% more leucine than Mozzarella, howev

106 at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (catechin or

107 ilar, however, the spectrum was narrower for cheeses containing free polyphenols.

108 Regular-fat cheese contains a high amount of saturated fat.

109 its, fried products, ready-cooked meals, and cheese contributed to shifts within microbiota compositi

110 a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated

111 and 2, 4, 6, and 8 h after the meal.Cheddar cheese, cream cheese, and butter induced similar increas

112 The study aimed at producing cheese curd from CAM using a recombinant camel chymosin.

113 of extracts, and technological properties of cheese curds.

114 Coating of cheese decreased the weight and moisture losses but didn

115 l substrates, i.e. pork ham, turkey ham, and cheese, demonstrated that 10 of the known fungisporin-re

116 The complex microflora of traditional cheese depends on the cheese types (e.g., homemade renne

117 n=29; follow-on formula, baby porridge, curd cheese dessert) and dietary supplements (n=15), both spe

118 The cheese diet increased serum LDL-cholesterol concentratio

119 The additional 2% of energy from SFAs in the cheese diet was replaced by n-6 PUFAs in the other diets

120 LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%

121 The milk and cheese diets increased triglycerides compared with the c

122 The present study proposed the cheese differentiation, according to geographical produc

123 verse causality cannot totally be ruled out, cheese diversity at 18 months had a protective effect ag

124 uality parameters of spreadable goat Ricotta cheese during storage (7 degrees C/7 days) was evaluated

125 s constituted the main chemical class of the cheeses during ripening (mean abundances of these were 5

126 The incidence of hypertension, or "cheese effect", which is associated with a large dietary

127 ted food samples (beef, chicken, fish, milk, cheese, egg, rice, rice-based products, wheat flour, cor

128 s: beef steak, butter, canned tuna, catfish, cheese, eggs, french fries, fried chicken, ground beef,

129 the direct assay of TYR in blue cheese, aged cheese, Egyptian pickled cottage cheese, and pickled her

130 consumption of low-fat milk and regular-fat cheese enriched in gamma-aminobutyric acid (GABA) influe

131 associations between green tea catechins and cheese fat components.

132 profile suggests that encapsulation protects cheese fat from interaction with catechins.

133 pening cultures beyond their contribution to cheese flavor production.

134 The calibrated range in cheese for all analytes was very broad, from 0 to 1000mg

135 Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and

136 , semipressed, soft, blue, fresh cheese, and cheese from the farm).

137 The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a rec

138 ive to volatiles produced by five widespread cheese fungi.

139 as applied to 59 samples of Grana Padano PDO cheese: galactose showed the highest concentration and v

140 s promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the

141 ss at low pH likely contributed to increased cheese hardness.

142 ty to fermented milk products such as yogurt/cheese has not been previously evaluated.

143 gin (PDO) Mozzarella di Bufala Campana (MBC) cheese has promoted the development of simple, fast and

144 [95% CI, 0.89-0.98] per 100-g/d increment), cheese (HR, 0.92 [95% CI, 0.86-0.98] per 30-g/d incremen

145 sed during ripening of a traditional Italian cheese, identifying parameters that could be modified to

146 of total FFA and total OA were higher in GST-cheese in comparison to PBT-cheese but total FAAs were l

147 s) during ripening of raw sheep's milk Tulum cheeses in goat's skin bag (GST) or plastic barrel (PBT)

148 Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted consid

149 nally enhanced or functional products by the cheese industry has created new approaches that partiall

150 lk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negati

151 Cheese intake was associated with 16% lower all-cause mo

152 all-cause mortality, and fermented milk and cheese intakes are associated with lower all-cause morta

153 d decay of free radicals in six varieties of cheese, irradiated (0-4 kGy) in an electron accelerator,

154 Cheese is a suitable matrix to deliver probiotic strains

155 substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.

156 Cheese is one of the most widely consumed food products

157 biomes on 2 bacteria (Escherichia coli and a cheese-isolated Pseudomonas psychrophila).

158 digestion and higher microbial diversity in cheeses led to a more diverse peptidome after simulated

159 intermingled cell types, with complex 'Swiss-cheese'-like morphologies and distinct functions.

160 The cheeses made using CpCP3 showed higher moisture content

161 The sensory analysis showed that cheeses made with CpCP3 had high acceptance index (>80%)

162 erful predictors, for the traditional salted cheese mainly, due to the direct influence of the local

163 o select lyophilized flowers (A) for further cheese making process.

164 one generally used for milk clotting during cheese making, and exhibited a satisfactory stability ov

165 nt in the cheese, closely which is linked to cheese-making technology and ripening stage.

166 species that produced the raw materials for cheese manufacturing (milk).

167 is one of the major challenges faced by the cheese manufacturing industry.

168 thermophilus ACA DC 0022, used in Greek Feta cheese manufacturing, was purified.

169 andard for determination of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese

170 )) in the moisture and protein components of cheese matrices and the influence of changing pH, salt a

171 simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion.

172 P = 0.0004).This study demonstrates that the cheese matrix modulates the impact of dairy fat on postp

173 However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not

174 een tea catechins and milk fat globules in a cheese matrix were investigated using solid-state magic

175 d catabolism and significantly increases the cheese maturation rate.

176 ion of dairy products, especially yogurt and cheese, may reduce the risk of overall and CVD mortality

177 effluents were similar after each of the two cheese meals, differences in gastric emptying would not

178 Papers cited herein mainly concern milk, cheese, meat and honey.

179 re appeared to be key factors affecting both cheese microstructure and properties.

180 from microfiltration gel faster than regular cheese milk that contains higher amounts of native whey

181 fee, green tea and milk) and foods (yoghurt, cheese, natto, tofu, fish, small whole fish, vegetables

182 k, and 3) 1 daily serving of 31% fat cheddar cheese naturally enriched in GABA.

183 tive diffusion coefficients in soft and hard cheese of a group of dextrans (10-500 kDa) were found to

184 Coalho cheese of Ceara and the Jaguaribe region of Brazil has b

185 actobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examin

186 the impact of higher bacterial diversity in cheese on protein hydrolysis during simulated human dige

187 and cow milk samples, one buffalo mozzarella cheese, one goat crescenza cheese and one artisanal cure

188 significantly greater with butter than with cheese only among individuals with high baseline LDL-cho

189 In contrast, SFAs from either cheese or butter have no significant effects on several

190 in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-ri

191 may be related to the diversity of consumed cheeses (OR = 0.64 [0.48-0.85] per cheese type, P = 0.00

192 (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardi

193 eat with 100 kcal/d from fatty fish, yogurt, cheese, or eggs was associated with ~20% lower risk of I

194 ng much softer materials such as human hair, cheese, or potatoes.

195 kase, an Austrian artisanal washed-rind hard cheese, over 160 days of ripening.

196 application of VitC, in situ, in Indian soft cheese (paneer) when applied as a coating.

197 local mobility and structural homogeneity of cheeses' peptide segments in the solid-state as a functi

198 quid, vapor, and semisolid (e.g., hydrogels, cheese) phases.

199 rt from the buffalo-cow yoghurt and goat-cow cheese, precision of the measurements was found to be be

200 Cheddar cheese predicted to develop into different quality class

201 ting with PSEO, particularly at 3%, improved cheese preservation by reducing the weight loss, preserv

202 Mozzarella di Bufala Campana (MBC) is a PDO cheese produced from whole buffalo milk in specific regi

203 may contribute in the wider use of rennin in cheese production and other biotechnological application

204 in presence and absence of salt, simulating cheese production and ripening.

205 velop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immo

206 ect of variation in acid gel pH during cream cheese production was investigated.

207 To elucidate the impact of Brevibacterium on cheese production, we analysed the genomes of three chee

208 ial are attractive properties for the use in cheese production.

209 e widespread use of the enzyme in industrial cheese production.

210 e for evaluating the authenticity of PDO MBC cheese products.

211 alysis modes and the secondary structures of cheese proteins determined.

212 s generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to

213 high in sodium" products (in savory spreads, cheeses, ready-to-eat meals, soups, and sausages; from 7

214 leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsatur

215 associations with red and processed meat and cheese reflect causality, but they were consistent with

216 Cheese represents one of the most complex food matrices,

217 production, we analysed the genomes of three cheese rind isolates, L261, S111, and S22.

218 We used the notoriously volatile cheese rind microbiome to identify bacteria responsive t

219 e impacts of 8 different fungi isolated from cheese rind microbiomes on 2 bacteria (Escherichia coli

220 ese results suggest that HGT is prevalent in cheese rind microbiomes, and that identification of gene

221 sferred genes within a model microbiome, the cheese rind.

222 e acquisition, and are widely distributed in cheese rinds in both Europe and the US.

223 previously sequenced bacterial isolates from cheese rinds, we identified over 200 putative horizontal

224 how volatiles may impact the development of cheese rinds.

225 ghts the importance of Brevibacterium as key cheese ripening cultures beyond their contribution to ch

226 ative genomic analysis showed that important cheese ripening enzymes are conserved among the genus Br

227 c properties of this molecule in relation to cheese ripening have rarely been investigated.

228 bacterium harbors many members important for cheese ripening.

229 esponsible for hydrolysis of proteins during cheese ripening.

230 l - of biochemical phenomena responsible for cheese ripening.

231 ed for food processing, e.g., to control the cheese-ripening process.

232 t SFS technique is applicable on yoghurt and cheese samples as it's a less destructive and a less cos

233 PLS models used for yoghurt and cheese samples showed that detection limits of adulterat

234 Farming-system authentication on cheese samples was less efficient than on milk, but stil

235 ol, butane-2,3-diol, and propane-1,3-diol in cheese samples were 0.26, 0.02, and 0.11mgkg(-1), respec

236 ive was used for the film coating of Ricotta cheese samples.

237 d method robustness was checked on 10 random cheese samples.

238 alm oils present in white and ultra-filtered cheese samples.

239 chloroform (CH) method was carried out on 24 cheese samples.

240 ologic and laboratory evidence confirmed the cheese sauce as the outbreak source.

241 rnia was caused by consumption of commercial cheese sauce dispensed at a gas station market.

242 ates from 4 patients were closely related to cheese sauce isolates by whole-genome high-quality singl

243 The cheese sauce was likely locally contaminated, although t

244 No other botulism cases associated with this cheese sauce were reported elsewhere in the United State

245 set, where 8 reported consuming a commercial cheese sauce.

246 detected from each patient and from leftover cheese sauce.

247 Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor o

248 seline values) in consumption of beef, pork, cheese, snacks, and butter and increased consumption (>1

249 d the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandia

250 gh local rigidity of peptides within ripened cheese soluble fractions could partially explain the obs

251 eographical provenance, of each investigated cheese specialties while, for species discrimination (co

252 t to species (cow, sheep) of two traditional cheese specialties, (salty and ripened), produced in Tra

253 e quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese.

254 serve as thermo indicators, which warn about cheese storage at an unacceptable temperature.

255 s use is mandatory for the production of PDO cheeses such as Parmigiano Reggiano and Grana Padano.

256 2% TiO(2)-NPs eliminated mold growth on the cheese surface.

257 hen on various food matrices (wine, chicken, cheese, tea), repeating already published experiments.

258 The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 t

259 irds looked more at a tool moving a piece of cheese that was not in contact than one that was in dire

260 ases affecting the quality of most semi-hard cheeses, the thermodynamic properties of this molecule i

261 t, as this parameter affects proteins in the cheese, their secondary structure and the resulting crea

262 ococcus faecalis 2/28, isolated from artisan cheese, to release biopeptides from whey proteins.

263 consumed cheeses (OR = 0.64 [0.48-0.85] per cheese type, P = 0.002; OR = 0.55 [0.33-0.92], P = 0.02,

264 roflora of traditional cheese depends on the cheese types (e.g., homemade rennets).

265 ening of Formaggetta, a commercial semi-hard cheese typical of Liguria, an Italian region, providing

266 the simultaneous evaluation of these MLs in cheese using HPLC and fluorescence detection.

267 o identify discriminant compounds in 17 blue cheese varieties.

268 imated in baby food commodities (meat, fish, cheese, vegetable and fruit).

269 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 1

270 The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, wh

271 systolic blood pressure, and consumption of cheese was inversely associated with serum non-high-dens

272 east and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrige

273 For instance, the consumption of cheese was negatively associated with Akkermansia mucini

274 Significant losses (p < 0.05) for Nisin A in cheese was observed one week later.

275 , the triglyceride response induced by cream cheese was significantly attenuated compared with that i

276 infrared (S-FTIR) microspectroscopy and the cheese was softer.

277 on the bacterial and oxidative stability of cheese was studied during refrigerated storage.

278 ecular mobility of the carbon species in the cheeses was measured by a wide-line separation technique

279 asei K5 strain, recently isolated from Greek cheese, was evaluated as potential sourdough bread start

280 to propose novel observables for lyophilized cheese water soluble extracts that could be partially as

281 cal, and physical characteristics of the Ras cheese were assessed during ripening in comparison to th

282 Twenty-two samples of bovine and non-bovine cheeses were analyzed.

283 on-PDO mozzarella, particularly when non-PDO cheeses were made outside the MBC reference area.

284 Full-fat cheeses were manufactured containing free catechin or fr

285 ing simulated human digestion, Raclette-type cheeses were produced from raw or heat treated milk, wit

286 The cheeses were: QS - with culture Start, composed by Lacto

287 cenza cheese and one artisanal cured ricotta cheese, were able to detect all expected species in addi

288 he identification of these macromolecules in cheese whey and the detection of adulteration of milk wi

289 CAM cheese whey had 48.94% and 76.80% of the fat and protein

290 ed in reasonable yield and purity from sheep cheese whey in one streamlined process.

291 and beta-lactoglobulin (beta-lg) present in cheese whey is difficult on SDS-PAGE due to their close

292 was the most abundant free fatty acid in the cheeses, which followed by cis-9-octadecenoic, octadecan

293 g and interrupted 7-0 Vicryl sutures without cheese-wiring.

294 Coating cheese with film containing 2% TiO(2)-NPs eliminated mol

295 m reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alter

296 The impacts of coating Ras cheese with the prepared bionanocomposite on weight loss

297 se, mascarpone, processed cheese and ripened cheese without the need for matrix-matched calibration b

298 Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%).

299 nd mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extra

300 food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder).

301 fast, subjects ingested 33 g fat from a firm cheese (young cheddar), a soft cream cheese (cream chees