Isolation, Identification and Sensory Evaluation of Kokumi Peptides from By-Products of Enzyme Modified Butter.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12034
Abstract: BACKGROUND Enzyme modified butter (EMB) is used as one of the common raw materials to obtain natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce… read more here.
Keywords: taste; kokumi peptides; enzyme modified; butter ... See more keywords
Isolation of casein for stable isotope ratio analysis of butter, cheese, and milk powder
Sign Up to like & getrecommendations! Published in 2022 at "Rapid Communications in Mass Spectrometry"
DOI: 10.1002/rcm.9402
Abstract: Rationale Stable isotope ratio analysis (SIRA) is commonly used for the authentication of dairy commodities, providing evidence to support the geographical origin and production background of products. We set out to optimise methods for the… read more here.
Keywords: casein; butter; ratio; analysis ... See more keywords
Effect of emulsifier on rheological, textural and microstructure properties of walnut butter
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9991-1
Abstract: Walnut butter apart from its delicious taste and flavor is rich in monounsaturated fatty acid content and oil separation is one of the problems faced by walnut butter industry. In this investigation, effect of different… read more here.
Keywords: effect emulsifier; butter; walnut butter; emulsifier rheological ... See more keywords
Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130319
Abstract: A high quality chocolate requires not only a shiny surface, a crunchy and pleasant texture, but also a proper resistance to blooming. All these characteristics are influenced by the physical and chemical properties of the… read more here.
Keywords: cocoa butter; cbe; spectroscopy; butter ... See more keywords
Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107582
Abstract: Abstract Pathogens in low water activity foods are an important emerging food safety concern due to notable survival and thermotolerance. Limited but growing data are publicly available to compare the thermotolerance of Listeria monocytogenes, Salmonella… read more here.
Keywords: powder infant; salmonella; peanut butter; butter ... See more keywords
Stability of listerial bacteriophage A511 in bovine milk fat globules
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.104627
Abstract: Abstract Raw milk and milk fractions were analysed for their activity against the bacteriophage A511. The whole milk was separated into fat, casein and whey. Fat was fractionated further into butter serum, butter oil, butter… read more here.
Keywords: milk; bacteriophage; milk fat; log10 pfu ... See more keywords
Characterisation of physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter produced from thermosonicated cream
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104777
Abstract: Abstract The effects of thermosonication of cream on physicochemical, microbiological, thermal, oxidation properties and fatty acid composition of butter were determined. Butter samples were produced from cream thermosonicated (TS) for 5, 10, or 15 min and… read more here.
Keywords: oxidation properties; microbiological thermal; butter; physicochemical microbiological ... See more keywords
Genomic analysis of Irish bog butter
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Archaeological Science: Reports"
DOI: 10.1016/j.jasrep.2020.102368
Abstract: Abstract The deposition of butter in bogs is well documented in the archaeological record, from prehistoric to post-medieval times. To our knowledge this pilot study presents the first genetic analysis of bog butter, using technological… read more here.
Keywords: bog butter; dna; analysis; irish bog ... See more keywords
Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt
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DOI: 10.1016/j.jfca.2017.07.032
Abstract: Abstract The effect of storage at 4 °C or 12 °C on cow‘s milk butter manufactured without or with salt (2.1%) was examined. Storage of the butter for 9 months scarcely affected the fatty acid contents, and… read more here.
Keywords: addition salt; storage; cow milk; butter ... See more keywords
Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103761
Abstract: Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor… read more here.
Keywords: activity values; active compounds; odor activity; olfactometry ... See more keywords
Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.08.002
Abstract: Abstract In this study, it was aimed to determine various characteristics of butter samples obtained from Van market and butter oil produced from these butters. Fat, acidity value, water activity (a w ), peroxide value… read more here.
Keywords: oil produced; butter butter; butter; butter oil ... See more keywords