Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were
injected with [9, 10-methylene-¹⁴C]sterculic acid. Less than 1%
of the label was expired as carbon dioxide. The majority of the
label was excreted in the urine as short-chain dicarboxylic acids with
an intact cyclopropane ring. The major metabolites for...
The objective of this study was to develop a decision making tool to determine economic feasibility of artisan cheese operations. A survey of current Oregon artisan cheese companies was used to gain knowledge of the fixed and variable costs associated with cheese production and business start-up. The data from this...
Porapak Q, Chromosorb 102, and Tenax GC, three porous
polymers commonly used as adsorbents in headspace analyses were
investigated. The retention times of various low-boiling compounds
relative to water were measured on the collection columns to determine
which compounds would be lost during the water removal step
employed after sampling...
The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
The traditional filter paper assay for saccharifying cellulase
originally described by M. Mandels et al (1976) has been modified to
make possible low activity determinations of Trichoderma
cellulases. The enzymatic activity appears to decline during a
prolonged incubation period if no precautions have been taken. By
means of adding bovine...
Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
The quality of wine is highly influenced by the weather.
Temperature, solar radiation and humidity influence the
formation and concentration of aroma-active compounds and
aroma-active precursors in the grapes. Pinot noir grapes require
a slow ripening, under cool temperatures, in order to achieve
their fullest flavor. The main objective of...
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...