Academic literature on the topic 'Sensory characterization of cheeses'
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Journal articles on the topic "Sensory characterization of cheeses":
Pisano, M. Barbara, M. Elisabetta Fadda, Maura Deplano, Arianna Corda, Maddalena Casula, and Sofia Cosentino. "Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures." Journal of Dairy Research 74, no. 3 (April 30, 2007): 255–61. http://dx.doi.org/10.1017/s0022029907002464.
Nyamakwere, F., G. Esposito, K. Dzama, M. Muller, E. I. Moelich, and E. Raffrenato. "A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa." Journal of Food Quality 2021 (October 29, 2021): 1–9. http://dx.doi.org/10.1155/2021/3708786.
Cagno, Raffaella Di, R. Evan Miracle, Maria De Angelis, Fabio Minervini, Carlo G. Rizzello, Mary Anne Drake, Patrick F. Fox, and Marco Gobbetti. "Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses." Journal of Dairy Research 74, no. 4 (October 26, 2007): 468–77. http://dx.doi.org/10.1017/s0022029907002804.
Fusco, Vincenzina, Grazia Quero, Palmiro Poltronieri, Maria Morea, and Federico Baruzzi. "Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”." Foods 8, no. 9 (September 13, 2019): 412. http://dx.doi.org/10.3390/foods8090412.
Bara-Herczegh, Ottília, József Csanádi, and Sándor Barakonyi. "Investigation on the texture of cream cheese with different methods." Analecta Technica Szegedinensia 7, no. 1-2 (January 24, 2013): 5–9. http://dx.doi.org/10.14232/analecta.2013.1-2.5-9.
Wilhelm, C. M., A. Goldman, and T. A. Watts. "Sensory Evaluation and Characterization of Imported and Domestic Gouda Cheeses." Canadian Institute of Food Science and Technology Journal 18, no. 3 (September 1985): xli. http://dx.doi.org/10.1016/s0315-5463(85)71886-x.
Wilhelm, C. M., and T. A. Watts. "Sensory Evaluation and Characterization of Imported and Domestic Havarti and Swiss Cheeses." Canadian Institute of Food Science and Technology Journal 19, no. 4 (October 1986): xliii. http://dx.doi.org/10.1016/s0315-5463(86)71577-0.
Lashkari, Hannan, Mohammad Javad Varidi, Mohammad Hadi Eskandari, and Mehdi Varidi. "Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage." Journal of Food Quality 2020 (November 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/8816762.
Loffi, Cecilia, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, and Tullia Tedeschi. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties." Foods 10, no. 4 (April 3, 2021): 770. http://dx.doi.org/10.3390/foods10040770.
Callon, Cécile, Liliane Millet, and Marie-Christine Montel. "Diversity of lactic acid bacteria isolated from AOC Salers cheese." Journal of Dairy Research 71, no. 2 (May 2004): 231–44. http://dx.doi.org/10.1017/s0022029904000159.
Dissertations / Theses on the topic "Sensory characterization of cheeses":
Saltaji, Sabrina. "Étude de l’apport de flores microbiennes issues du lait cru, purifiées par le procédé Bionatif®, appliquées à une production fromagère." Thesis, La Rochelle, 2020. http://www.theses.fr/2020LAROS033.
Starter cultures confer enhanced properties to improve organoleptic, sensory and nutritional attributes upon the cheese matrix. The subject of this PhD project was the patented Bionatif® process. That process purifies raw milk from hygiene and spoilage microflora. Then, it restores a functional Undefined Mixed Starter Culture (UMSC) to the cheesemaker. That unique UMSC is composed of an intra-specific bacterial diversity specific to the terroir where the raw milk is collected.This work fixed two goals: i) to characterize the diversity of the UMSC and study their metabolic potential, ii) to study the expression of the UMSC in soft cheese technology. The UMSC intra-specific diversity study highlighted some bacterial variants of the L. lactis species. UMSC's L. lactis isolates showed superior and diversified metabolic properties through the expression of their sugar metabolism (D-xylose, D-tagatose, etc.). A comparative genome study confirmed this result and could link these metabolic properties to an environmental origin. L. lactis isolates also possess rich CRISPR-Cas clusters. These clusters could confer them a high resistance against bacteriophages. Besides, an antimicrobial potential has been phenotypically observed and then confirmed through genomic studies. In soft cheese technology, the comparison between defined starter cultures designed under laboratory conditions and UMSC from the Bionatif® process demonstrated that the more complex and diversified the bacterial consortium of the UMSC, the better the sensory and rheological properties of the cheese
Polowsky, Patrick. "Analysis of surface crystals on soft washed rind cheeses using polarized light microscopy and their effect on the sensory perception of grittiness." ScholarWorks @ UVM, 2018. https://scholarworks.uvm.edu/graddis/864.
Štouračová, Anna. "Vliv podmínek skladování na obsah aromaticky aktivních látek v tavených sýrech." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216433.
Quiñones, Patricia Maria. "Characterization of exocytosis in vertebrate sensory hair cells." Diss., Restricted to subscribing institutions, 2008. http://proquest.umi.com/pqdweb?did=1581455091&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.
Aldworth, Zane Nathan. "Characterization of the neural codebook in an invertebrate sensory system." Diss., Montana State University, 2007. http://etd.lib.montana.edu/etd/2007/aldworth/AldworthZ1207.pdf.
Dintner, Sebastian. "Characterization of a sensory complex involved in antimicrobial peptide resistance." Diss., Ludwig-Maximilians-Universität München, 2014. http://nbn-resolving.de/urn:nbn:de:bvb:19-176173.
Um sich in solch hart umkämpften Habitaten wie dem Boden zu behaupten sind Bakterien dazu übergegangen Antibiotika zu produzieren, um das Wachstum der Konkurrenz einzudämmen. Eine Gruppe solcher Substanzen sind antimikrobielle Peptide, die von Gram-positiven Bakterien produziert werden. Zum Schutz vor Peptidantibiotika haben Gram-positive Bakterien eine Vielzahl verschiedener Resistenzmechanismen entwickelt. Den effizientesten Resistenzmechanismus gegen Peptidantibiotika stellt eine Gruppe ATP-abhängiger ABC-Transporter dar. Diese Transporter weisen einen besonderen Transmembranaufbau auf. Sie bestehen aus zehn Transmembranhelices und einer großen extrazellulären Domäne. Die Expression dieser Transportergruppe wird durch ein Zweikomponentensystem reguliert. Die Histidinkinase besitzt ebenfalls einen ungewöhnlichen Transmembranaufbau, da sie keine offensichtliche Bindedomäne besitzt. Zusammen bilden der Transporter und die Histidinkinase ein Resistenzmodul gegen Peptidantibiotika, das in Firmicutes weit verbreitet ist. Eines der am besten verstandenen Systeme ist das BceRS-BceAB System in Bacillus subtilis. Dieses System vermittelt Resistenz gegen Bacitracin, Actagardin und Mersacidin. Für dieses System konnte gezeigt werden, dass die Histidinkinase BceS alleine nicht in der Lage ist, auf Bacitracin zu reagieren, sondern stattdessen für die Reizwahrnehmung und die Vermittlung der Resistenz auf den Transporter BceAB angewiesen ist. Der Transporter reguliert somit eine eigene Produktion. Wie der Resistenzmechanismus in diesem System genau funktioniert konnte bisher aber noch nicht hinreichend geklärt werden. Dass Transporter neben ihrer Funktion Substrate über eine Zellmembran zu transportieren auch an der Reizwahrnehmung und der Antwortregulation beteiligt sein können, ist in unterschiedlichsten Beispielen beschrieben worden. Um die Signalweiterleitung an membranständige oder zytoplasmatische Komponenten des Signalwegs gewährleisten zu können, müssen diese miteinander interagieren, zum Beispiel durch direkte Protein-Protein Interaktionen. Bisher konnte jedoch für viele solcher Sensorkomplexe keine endgültige Erklärung für solch eine Interaktion dargestellt werden. Basierend auf einer Datenbankanalyse konnten über 250 BceAB-artige Transporter identifiziert und ein Großteil davon einer BceS-artigen Histidinkinase zugeordnet werden. Durch eine phylogenetische Studie konnte weiterhin gezeigte werden, dass BceRS-artige Zweikomponentensysteme und BceAB-artige Transporter in Firmicutes Bakterien weit verbreitet sind und sich über Ko-Evolution gemeinsam zu Resistenzmodulen gegen Peptidantibiotika entwickelt haben. Dazu konnte eine konservierte Antwortregulator-Bindestelle in den Promoter Regionen der Transporteroperons bestimmt werden. Zudem war es möglich aufgrund dieser Klassifizierung für diejenigen Permeasen ohne ein benachbartes Zweikomponentensystem anhand der Genomsequenz ein mögliches Regulationssystem zuzuordnen. Diese Erkenntnisse unterstützten die Vermutung über einen sensorischen Komplex zwischen BceS-ähnlichen Histidinkinasen und BceAB-ähnlichen ABC Transportern. In einer weiteren Studie konnten mittels zufälliger Mutagenese der Transporterpermease BceB Aminosäurereste identifizierte werden, die an der Signalweiterleitung und/oder Resistenzvermittlung beteiligt waren. Durch einige der eingefügten Mutationen wurde nur die Signalweiterleitung bzw. nur die Resistenz beeinträchtigt. Dies spricht dafür, dass eine partielle genetische Trennung der Aufgaben des Transporters möglich ist. Hierdurch konnten erste wichtige Einblicke in den Signalweiterleitungsmechanismus des Bce-Systems gewonnen werden. Um die vorgeschlagene Kommunikation zwischen Zweikomponentensystem und ABCTransporter weiterführend zu untersuchen, wurden Interaktionsstudien durchgeführt. Die auf in vitro und in vivo Studien basierenden Ergebnisse konnten eine direkte Interaktion zwischen BceS und BceAB darstellen. Darüber hinaus konnten wir in dieser Arbeit durch eine Oberflächenresonanz- Spektroskopie zum ersten Mal zeigen, dass die Transporterpermease Bacitracin direkt und spezifisch bindet. Außerdem konnte durch eine in vitro Rekonstruktion des Signalwegs im Bce-System gezeigt werden, dass die Aktivität der Histidinkinase durch die Anwesenheit des Transporters beeinflusst wird. Zusammenfassend zeigt die vorliegende Arbeit direkte Hinweise, dass BceRS-artige Zweikomponentensysteme und BceAB-artige ABC-Transporter zusammen einen sensorischen Komplex für Peptidantibiotika bilden. Dies wird unterstützt durch erste funktionelle Einblicke in die Mechanismen der Reizwahrnehmung und Signalweiterleitung in diesen in Firmicutes Bakterien weit verbreiteten Resistenzsystemen.
Piras, Simone. "Volatile and sensory characterization of white wines from minority grapes varieties." Master's thesis, ISA, 2019. http://hdl.handle.net/10400.5/19567.
Bord, Cécile. "Impact du traitement thermique sur les perceptions sensorielles et les préférences des consommateurs pour les fromages à pâte persillée : cas de la fourme d'Ambert." Thesis, Clermont-Ferrand 2, 2015. http://www.theses.fr/2015CLF22567/document.
PDO cheeses through their specifications are recognized for a quality in relation to a geographical origin, technical know-how, and a typical gustative quality. Despite a good consumption of PDO cheeses, the marketed volumes decreased for most of them. In order to make them more attractive, some cheeses as Blue cheeses could be used as “cheeses ingredient”. Cheeses are usually consumed at the end of a meal but a new trend is emerging: cheeses are more and more used in culinary preparations, both hot (pizza, gratin, sauce) and cold (sandwiches, salads). The main objective of this study was to firstly highlight the impact of heating on sensory properties of French PDO Blue cheeses and more particularly Fourme d’Ambert. The water-soluble fraction which plays an important role in the favour of cheeses was secondly studied in order to evaluate the impact of heating on this extract. The last objective consisted in measuring the consumers liking towards cold and heated cheeses. Therefore, sensory and biochemical methods were performed to describe crude cheeses and liking. The first study highlighted the impact of heating on both textural properties and flavour of four PDO blue-type cheeses. The main results showed that PDO cheeses present different culinary properties and thus are compatible with a use into hot preparations. The first step allowed to select a model cheese: Fourme d’Ambert. The second step consisted in studying the impact of heating on the crude cheeses and on the water-soluble fraction. In parallel, the gross composition was performed on soluble fractions and cheeses according to heating treatment. Although no treatment difference was observed on the water-soluble fraction gustatory profile, a slight difference was showed on certain chemical constituents between the water-soluble extracts. The last step was focused on the consumers liking towards cold and heated cheeses. The results showed that cheeses were much appreciated whatever heating treatments highlighting a slightly preference towards heated cheeses. Moreover, 3 groups of consumers were formed based on different preferences. One group preferred heated cheeses while two others groups preferred cold cheeses. Consumers’ group preferences were explained by means of sensory profiles and open-ended questions responses.Finally, this study shows the opportunities of new culinary uses for Blue cheeses. Sensory methods application had allowed to provide detailed information on heating properties of blue cheeses. In addition, consumers’ acceptance reinforce that PDO cheeses can be used in cold or heated preparations
Cheng, Albert Wu. "Characterization of irx-1 transcription factor in C. elegans male sensory ray development /." View abstract or full-text, 2007. http://library.ust.hk/cgi/db/thesis.pl?BIOL%202007%20CHENG.
Chan, Wai Hung. "Characterization of mab-22 genetic pathway in male sensory ray assembly of caenorhabditis elegans /." View abstract or full-text, 2006. http://library.ust.hk/cgi/db/thesis.pl?BIOL%202006%20CHAN.
Books on the topic "Sensory characterization of cheeses":
Varela, Paula, and Gaston Ares. Novel techniques in sensory characterization and consumer profiling. Boca Raton: CRC Press, 2014.
1973-, Deibler Kathryn D., and Delwiche Jeannine 1967-, eds. Handbook of flavor characterization: Sensory analysis, chemistry, and physiology. New York: Marcel Dekker, 2004.
Murray, E. Lee, and Veda V. Vedanarayanan. Motor and Sensory Disturbance. Edited by Karl E. Misulis and E. Lee Murray. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190259419.003.0004.
Theerakulkait, Chockchai. Sweet corn germ lipoxygenase: Isolation, purification, characterization and involvement in off-aroma formation. 1994.
Drake, Mary Anne. Characterization and analysis of milkfat sucrose polyesters and their incorporation as milkfat substitutes in reduced fat cheddar-type cheeses. 1992.
Noordhof, Paul. Evaluative Perception as Response-Dependent Representation. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198786054.003.0005.
Book chapters on the topic "Sensory characterization of cheeses":
Hnosko, Jonathan, Stephanie Clark, and Diane Van Hekken. "Latin American Cheeses." In The Sensory Evaluation of Dairy Products, 489–504. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_16.
Bett-Garber, Karen L. "Sensory Characterization." In Handbook of Meat, Poultry and Seafood Quality, 63–75. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch5.
de Renobales, M., M. Virto, and L. J. R. Barron. "7. Rennets and sensory characteristics of traditional cheeses." In Human Health Handbooks, 103–22. The Netherlands: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_7.
Sberveglieri, Veronica, Manohar P. Bhandari, Andrea Pulvirenti, and Estefania Núñez Carmona. "Grated Parmigiano Reggiano Cheese: Authenticity Determination and Characterization by a Novel Nanowire Device (S3) and GC-MS." In Sensors for Everyday Life, 229–43. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-47322-2_11.
Bora, Nagamani. "Characterization of Actinomycetes from Smear Ripened Cheeses – A Polyphasic Approach." In Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses, 51–101. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10464-5_3.
Licitra, Giuseppe, and Stefania Carpino. "The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses." In Cheese and Microbes, 151–65. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818593.ch7.
Ares, Gastón, and Ana Giménez. "New Trends in Sensory Characterization of Food Products." In Advances in Food Science and Nutrition, 321–59. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118865606.ch10.
Fanger, P. O. "Sensory Characterization of Air Quality and Pollution Sources." In Eurocourses: Chemical and Environmental Science, 59–71. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-015-8088-5_6.
Laffitte, Anni, Fabrice Neiers, and Loïc Briand. "Characterization of taste compounds: chemical structures and sensory properties." In Flavour, 154–91. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch7.
Engel, Karl-Heinz. "Chemical and Sensory Characterization of Food Volatiles: An Overview." In ACS Symposium Series, 1–5. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.ch001.
Conference papers on the topic "Sensory characterization of cheeses":
Wincheski, Buzz, John Simpson, Terryl Wallace, Andy Newman, Paul Leser, and Rob Lahue. "Electromagnetic characterization of metallic sensory alloy." In REVIEW OF PROGRESS IN QUANTITATIVE NONDESTRUCTIVE EVALUATION: VOLUME 32. AIP, 2013. http://dx.doi.org/10.1063/1.4789226.
Mares-Mares, Everardo, F�tima Luz Mar�a Herrera-Castillo, Jos� Eleazar Barboza-Corona, Ricardo Navarro-Mendoza, Ana Angelica Feregrino-P�rez, Maria Elena Sosa-Morales, and Maria Fabiola Le�n-Galv�n. "<i>Molecular characterization of primary and secondary lactoseric proteins of whey coming from different cheeses</i>Introduction." In 2017 Spokane, Washington July 16 - July 19, 2017. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2017. http://dx.doi.org/10.13031/aim.201701252.
Tavakoli, M., A. Aziminejad, R. V. Patel, and M. Moallem. "Multi-sensory force/deformation cues for stiffness characterization in soft-tissue palpation." In Conference Proceedings. Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2006. http://dx.doi.org/10.1109/iembs.2006.260292.
Tavakoli, M., A. Aziminejad, R. V. Patel, and M. Moallem. "Multi-sensory force/deformation cues for stiffness characterization in soft-tissue palpation." In Conference Proceedings. Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2006. http://dx.doi.org/10.1109/iembs.2006.4397531.
Laroy, Wouter, Yumi Tagawa, Kazim A. Sheikh, and Ronald L. Schnaar. "CHARACTERIZATION OF DIFFERENT GD1a SPECIES IN HUMAN SENSORY AND MOTOR SPINAL ROOTS." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.463.
Filip, Petr, and Tereza Moravkova. "On the relation between sensory attributes and rheological characterization of cosmetic products." In NOVEL TRENDS IN RHEOLOGY VII. Author(s), 2017. http://dx.doi.org/10.1063/1.4983002.
Rutz, Adriano, Pascale Deneulin, Ivano Tonutti, Benoît Bach, and Jean-Luc Wolfender. "Untargeted chemical and sensory characterization of Swertia chirayita: a bitter case study." In GA – 69th Annual Meeting 2021, Virtual conference. Georg Thieme Verlag, 2021. http://dx.doi.org/10.1055/s-0041-1736968.
Cornell, Stephen R., William P. Leser, Jacob D. Hochhalter, John A. Newman, and Darren J. Hartl. "Development and Characterization of Embedded Sensory Particles Using Multi-Scale 3D Digital Image Correlation." In ASME 2014 Conference on Smart Materials, Adaptive Structures and Intelligent Systems. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/smasis2014-7608.
Kishimoto, Norihito, Kana Iwata, Atsuhiko Utsumi, and Toshiyuki Yajima. "Sensory characterization of oils extracted from lacto-fermented olives using an electronic nose." In 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2017. http://dx.doi.org/10.1109/isoen.2017.7968851.
KIM, SONGHUI, YOUNGWOON YOON, AHREUM CHOI, KWANGHWAN JUNG, KIEJIN LEE, BARRY FRIEDMAN, and TAKAYUKI ISHIBASHI. "OPTICAL CHARACTERIZATION OF SENSORY RHODOPSIN II THIN FILMS USING A NEAR-FIELD MICROWAVE MICROSCOPE." In Proceedings of the International Conference on ANDE 2007. World Scientific Publishing Company, 2008. http://dx.doi.org/10.1142/9789812790194_0124.
Reports on the topic "Sensory characterization of cheeses":
Lo, Yin-Cheung, Jacek A. Koziel, Lingshuang Cai, Steven J. Hoff, William S. Jenks, and Hongwei Xin. Simultaneous Chemical and Sensory Characterization of VOCs and Semi-VOCs Emitted from Swine Manure Using SPME and Multidimensional Gas Chromatography-Mass Spectrometry-Olfactometry. Ames (Iowa): Iowa State University, January 2007. http://dx.doi.org/10.31274/ans_air-180814-276.
Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.