3 research outputs found
Processed Cheese: Relevance For Low Sodium Cheese Development
[No abstract available]157169Abbott, D., Campbell, N., Carruthers-Czyzewski, P., Chockalingam, A., David, M., Dunkley, G., Ellis, E., Ramsden, V.R., Guidelines for measurement of blood pressure, follow-up, and lifestyle counselling (1994), CanadianBerger, W., Klostermeyer, H., Merkenich, K., Uhlmann, G., Processed cheese manufacture (1989), p. 238. , A joha Guide. 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Factors affecting the manufacture of model cheese systems and their structure-texture relationships (2009) LWT-Food Science and Technology, 42, pp. 1611-1620Floury, J., Rouaud, O., Le Poullennec, M., Famelart, M.H., Reducing salt level in food: Part 2: Modelling salt diffusion in model cheese systems with regards to their composition (2009) LWT-Food Science and Technology, 42, pp. 1621-1628Guichard, E., Interations between flavor compounds and food ingredients and their influence on flavor perception (2002) Food Reviews International, 18 (1), pp. 49-70Guinee, T.P., O'Kennedy, B.T., Mechanisms of taste perception and physiological controls (2007), pp. 246-287. , In: Guinee, T. P. and O'Kennedy, B. T., (Eds.), Reducing salt in foods: Practical strategies. 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Dairy Pipeline (2008) Wisconsin Center for Dairy Research, 2 (2)Phan, V.A., Yven, C., Lawrence, G., Chabanet, C., Reparet, J.M., Salles, C., Vivo sodium release related to salty perception during eating model cheeses of different textures (2008) International Dairy Journal, 18, pp. 956-963Prentice, A., Diet, nutrition and the prevention of osteoporosis (2004) Public Health Nutrition, 7, pp. 227-243Prentice, A., Is nutrition important in osteoporosis? (1997) Proceedings of the Nutrition Society, 56, pp. 357-367Purdy, J., Armstrong, G., Dietary salt and the consumer: reported consumption and awareness of associated healthy risks (2007), pp. 99-123. , In:Guinee, T. P. and O'Kennedy, B. T., (Eds.), Reducing salt in foods:Practical strategies. Boca Raton LA, USA: CRC PressReps, A., Wisniewska, K., Kuzmicka, M., Possibilities of increasing the potassium content of processed cheese spread (2009) Milchwissenschaft, 64 (2), pp. 176-179Reps, A., Iwanczak, M., Wisniewska, K., Dajnowiec, F., Processed cheeses with an increased potassium content (1998) Milchwissenschaft, 53, pp. 690-693Rickley, C.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., McSweeney, L.H., Lucey, J.A., Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases (2008) Journal of Dairy Science, 91, pp. 39-48Ritz, E., Salt-friend or foe? (2006) Nephrology Dialysis and Transplantation, 21, pp. 2052-2056Saint-Eve, A., Lauverjat, C., Magnan, C., DĂ©lĂ©ris, I., Souchon, I., Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavored model cheeses (2009) Food Chemistry, 116, pp. 167-175Sellmeyer, D.E., Schloetter, M., Sebastian, A., Potassium citrate prevents increased urine calcium excretion and bone resorption induced by a high sodium chloride diet (2002) The Journal of Clinical Endocrinology and Metabolims, 87, pp. 2008-2012Stampanoni, C.R., Noble, A.C., The influence of fat, acid and salt on thetemporal perception of firmness, saltiness and sourness of cheese analogs (1991) Journal of Texture Studies, 22, pp. 381-392Wendin, K., Langton, M., Caous, L., Hall, G., Dynamic analyses of sensory and microstructural properties of cream cheese (2000) Food Chemistry, 71, pp. 363-378Zehren, V.L., Nusbaum, D.D., Process cheese (1992), p. 363. , Madison: Cheese Reporter. 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Glucose Oxidase: A Potential Option To Decrease The Oxidative Stress In Stirred Probiotic Yogurt
The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g -1) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts. © 2012 Elsevier Ltd.472512515Akalin, A.S., Gönç, S., Ünal, G., Fenderya, S., Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage (2007) Journal of Food Science, 72, pp. 222-227Bel, B., Martin, F., Le, L.T.D., Gervais, P., Cachon, R., Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk (2011) Journal of Dairy Science, 94, pp. 2185-2191Beshkova, D.M., Simova, E.D., Frengova, G.I., Spasov, Z.N., Effect of oxygen on batch yogurt cultures (2002) World Journal of Microbiology and Biotechnology, 18, pp. 361-365(2007) Brasil Ministério da Agricultura, Pecuária e Abastecimento, , http://www.agricultura.gov.br, Instrução Normativa 46 de 23/10/2007. Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. 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Impact Of Sodium Chloride Replacement By Salt Substitutes On The Proteolysis And Rheological Properties Of Dry Fermented Sausages
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. 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