Download or read book Characterization and Inactivation of PepE2 from Lactobacillus Helveticus CNRZ32 written by Kurt M. Fenster and published by . This book was released on 1996 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization Sequencing and Inactivation of the PeppN Gene from Lactobacillus Helveticus CNRZ32 written by Edward G. Dudley and published by . This book was released on 1994 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Flavor of Dairy Products written by Keith R. Cadwallader and published by . This book was released on 2007 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Download or read book Applied Dairy Microbiology Second Edition written by Elmer H. Marth and published by CRC Press. This book was released on 2001-05-22 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Download or read book Genetics and Biotechnology of Lactic Acid Bacteria written by Michael J. Gasson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Download or read book Foldases written by Natalya K. Nagradova and published by Nova Publishers. This book was released on 2008 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great deal of talent has been called upon over the past decade to try and understand the structure and the function of different types of foldases; as a result, a remarkable insight into how these enzymes work has been gained. Recently the main focus of research has begun to shift to unveiling the precise role of these folding catalysts in many different processes in which they are involved inside the cell. It is becoming increasingly clear that the cellular functions of foldases go far beyond accelerating the folding of proteins. This is undoubtedly an area where one can expect significant research efforts in the next few years. The present book summarises the current state of knowledge as to the structural and functional properties of four major types of foldases listed above. In structuring the material the author has sought to maintain a balance between historical development and current understanding, while also trying to look to the future and anticipate where the field is likely to move.
Download or read book Dairy Starter Cultures written by T. M. Cogan and published by Wiley-Interscience. This book was released on 1995-12-28 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
Download or read book Dipeptidyl Aminopeptidases written by Uwe Lendeckel and published by Springer. This book was released on 2014-11-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first comprehensive volume on Dipeptidyl Aminopeptidases that can be marketed to a wide variety of disciplines, as well as to a variety of clinicians. Leading experts in the field contribute to this state-of-the-art view on these enzymes. This book comes at a time when our understanding of their function is growing ever more rapidly and therapeutic options have become imminent.
Download or read book Probiotics and Prebiotics written by Gerald W. Tannock and published by Caister Academic Press. This book was released on 2002 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiologists, food scientists, and other researchers from throughout the developed world and Ireland summarize the current understanding of probiotics, prebiotics, and the gut microflora, emphasizing possible applications to specific human health problems. Among the topics are fluorescence in sit
