Search results for "CHEE"
showing 10 items of 332 documents
Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese
2002
Use of electromyography (EMG) to monitor mastication is a relatively new concept in assessing food physical and sensory properties. Although expert assessment of cheese characteristics is widely used, the effect of training in sensory analysis on mastication patterns, as assessed using EMG is not well known. Nine samples of the same Mahon cheese (60 days ripening) were given to 24 subjects (8 experts, 16 untrained) and EMG recorded for each chewing sequence. Three samples were tested in a single session by each subject, and three sessions carried out on different days. EMG was recorded from four masticatory muscles for each subject. From EMG records the following was extracted: number of ch…
Diet and risk of seromucinous benign ovarian cysts
2003
Abstract Objective : To analyze the relation between selected dietary indicators and the risk of seromucinous benign ovarian cysts. Study design : We used data from a case–control study on risk factors for benign ovarian cysts conducted in Italy between 1984 and 1994. Cases included 225 women with a histologically confirmed diagnosis of benign seromucinous ovarian neoplasm dating back no more than 2 years. Controls were 450 women below the age of 65 years admitted for acute non-gynecological, non-hormonal, non-neoplastic conditions. Results : Women with seromucinous cysts reported more frequent consumption of beef and other red meat and cheese and less frequent consumption of green vegetabl…
Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily
2003
Samples of feedstuffs (15), milk (40), and cheese (30) coming from sheep and dairy farms (23) or market in WesternSicily were analyzed for their respective content of aflatoxin B1 (AFB1) and M1 (AFM1) to evidence any possible indirectmycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed afterimmunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels rangingfrom 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l) and feed(5 μg/kg ), or tha…
High-pressure and high-temperature X-ray diffraction studies of scheelite BaWO4
2009
International audience; We carried out high-pressure (HP) and high-temperature (HT) in situ ADXRD synchrotron measurements in barium tungstate (BaWO4 ) up to 7.5 GPa and 800 K. Coexistence of the scheelite and fergusonite structures was found beyond 7 GPa, both at room temperature and HT, suggesting a polymorphism zone in the P –T phase diagram. The experiments are complemented by thermodynamic calculations within the quasi-harmonic approximation. At ambient pressure, a volume thermal expansivity of 9.5 × 10− 6 K−1 was obtained for scheelite BaWO4 . At HP, the thermal expansivity of the fergusonite doubles that of scheelite. Theoretical equation of state curves at HP and HT are also present…
Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mo…
2022
Abstract This study aimed to investigate natamycin's in vitro antifungal activity against Penicillium strains and determine its antifungal effect on Mozzarella cheese slices contaminated with P. commune. Besides, the residual content of natamycin in the samples was assessed during the storage. Natamycin was either sprayed on the cheese surface or incorporated into an edible hydroxyethylcellulose film at concentrations of 0, 0.25, 0.5, and 1 mg/dm2. Natamycin showed an antifungal effect against all Penicillium strains with MIC values ranging from 1.6 to 3.1 μg/mL and MFC values ranging from 12.5 to 200.0 μg/mL. Moreover, both applied techniques significantly (p ≤ 0.05) reduced the population…
Salivary gland choristoma in the buccinator muscle: A case report and literature review
2015
Salivary gland choristoma (SGCh) is defined as the presence of normal salivary tissue in an abnormal location. It is a rare entity in oral and maxillofacial region and its ethiology is unknown. The typical presentation of salivary gland heterotopia is an asymptomatic mass that may or may not produce saliva. Some examples of ectopic salivary tissue in the pituitary gland, in the lymph nodes, in the middle ear, in the neck, in the jaw, in the thyroid gland, in the mediastinum and in the rectum have been documented in literature. We report the case of a 61-year-old male presented with a bilateral tumorlike mass in the cheek. The mass was painless, of fibrous consistency and had size change wit…
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
2010
Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening. They tolerate the hostile environment well and strongly influence the biochemistry of curd maturation, contributing to the development of the final characteristics of cheese. Several NSLAB are selected on the basis of their health benefits (enhancement of intestinal probiosis, production of bioactive peptides, generation of gamma-aminobutyric acid and inactivation of antigenotoxins) and are employed in cheese-making. This review describes the ecology of NSLAB, and focuses on their application as adjunct cultures, in order to drive the ripening process and promote health advantages. The scopes of future dire…
Revisiting Bicausative Matrices: The Swiss Cheese of Chaos
2009
This paper returns to de Mesnard's paper of 2000, which has exposed the so-called method of bicausative matrices. This method was created to analyze the structural change between two matrices, as an improvement of the causative method of Jackson and al. (1990). In its 2000 paper, de Mesnard has shown that chaos affects the bicausative method: two solutions are found with a brutal switching between both. This new paper demonstrates that the chaos can be largely circumvented, is essentially localized in a small interval and is only a transitory effect between two non-chaotic "regimes", is not always observed, is limited to relatively small matrices.
Effetto del sistema di allevamento e della tecnologia di caseificazione sulla qualità del caciocavallo palermitano.
2011
Effects of livestock system and cheese making technique on the quality of Caciocavallo Palermitano cheese - Caciocavallo Palermitano is a typical stretched curd cheese produced in the Central and Western Sicily. It is traditionally obtained from whole milk of indigenous cows breeds and by the original cheese making technology in which wooden tools, source of inoculum of autochthonous lactic bacteria, are used. Recently, Caciocavallo Palermitano cheese is also obtained in dairy intensive farms of specialized breeds where milk is processed mainly using stainless steel equipment and commercial selected lactic ferments. The aim of this investigation was to verify the influence of cheese making …
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sici…
2015
Abstract Twenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs. Principal component analysis was performed to find the effect of different parameters on the distribution of the cheeses. Although short-ripened (≤30 d) cheeses did not show significant BA concentrations, the only BA showing high positive correlation with time of ripening was histamine. Concentration of histidine and, especially, percentage of histidine-decarboxylase bacteria presumably…