scholarly journals Effects of Gouda cheese and Allium hookeri on thermogenesis in mice

2021 ◽  
Author(s):  
Yong‐An Kim ◽  
Sang‐Soo Lee ◽  
Jayeon Yoo ◽  
Eun‐Mi Kim ◽  
Myoung Soo Nam ◽  
...  
Keyword(s):  
Allium Hookeri ◽  
Gouda Cheese

Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells

2012 ◽  
Vol 41 (11) ◽  
pp. 1645-1648 ◽  
Author(s):  
Chang-Hyun Kim ◽  
Mi-Ai Lee ◽  
Tae-Woon Kim ◽  
Ja Young Jang ◽  
Hyun Ju Kim
Keyword(s):  
Methanol Extract ◽  
Raw264.7 Cells ◽  
Allium Hookeri ◽  
Anti Inflammatory ◽  
Inflammatory Effect

Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening

2016 ◽  
Vol 228 ◽  
pp. 1-9 ◽  
Author(s):  
Oylum Erkus ◽  
Victor C.L. de Jager ◽  
Renske T.C.M. Geene ◽  
Ingrid van Alen-Boerrigter ◽  
Lucie Hazelwood ◽  
...  
Keyword(s):  
Propidium Monoazide ◽  
Microbial Cells ◽  
Cheese Ripening ◽  
Gouda Cheese

scholarly journals How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

2016 ◽  
Vol 99 (7) ◽  
pp. 5192-5201 ◽  
Author(s):  
E. Wemmenhove ◽  
M.H.J. Wells-Bennik ◽  
A. Stara ◽  
A.C.M. van Hooijdonk ◽  
M.H. Zwietering
Keyword(s):  
Listeria Monocytogenes ◽  
Water Content ◽  
Water Activity ◽  
Gouda Cheese

scholarly journals Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

2015 ◽  
Vol 52 (10) ◽  
pp. 6749-6755 ◽  
Author(s):  
Imène Felfoul ◽  
Salwa Bornaz ◽  
Aroua Baccouche ◽  
Ali Sahli ◽  
Hamadi Attia
Keyword(s):  
Olive Oil ◽  
Bovine Milk ◽  
Sensory Attributes ◽  
Low Fat ◽  
Oil Emulsion ◽  
Gouda Cheese

scholarly journals EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY

2010 ◽  
Vol 1 (3) ◽  
pp. 101-111
Author(s):  
A. El-Sonbaty ◽  
A. El-Sisey
Keyword(s):  
Low Fat ◽  
Fat Replacers ◽  
Gouda Cheese

scholarly journals Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing Lysozyme

2016 ◽  
Vol 5 (5) ◽  
pp. 748-756
Author(s):  
Yuny Susanti Haniyah ◽  
Purwadi, Lilik Eka Radiati ◽  
Imam Thohari ◽  
Enny Setyowati ◽  
Abdul Manab
Keyword(s):  
Edible Film ◽  
Gouda Cheese

scholarly journals Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Alexandra NOJE ◽  
Mihaela Adriana TITA ◽  
Ovidiu TITA
Keyword(s):  
Sodium Nitrite ◽  
Sodium Nitrate ◽  
Related Compound ◽  
Chemical Compound ◽  
Maturation Process ◽  
Food Preservative ◽  
Gouda Cheese

The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure

2004 ◽  
Vol 71 (4) ◽  
pp. 496-499 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Cheddar Cheese ◽  
Mozzarella Cheese ◽  
Organoleptic Properties ◽  
Gouda Cheese ◽  
Dairy Research

High pressure (HP) processing has attracted considerable interest in dairy research in recent years; its effects on cheese have been reviewed by O'Reilly et al. (2001). HP treatment of cheese may influence several of its properties, e.g., for hard and semi-hard cheeses, such as Cheddar and Gouda, the most notable effects are on the texture and rate of ripening. HP treatment increased elasticity and improved organoleptic properties of Gouda cheese (Kolakowski et al. 1998). Messens et al. (2000) reported that, immediately after treatment at 400 MPa, Gouda cheese was less rigid and solid-like and more viscoelastic than untreated cheese. HP treatment also enhances the functional properties of Mozzarella cheese (Johnston & Darcy, 2000; O'Reilly et al. 2002).

scholarly journals Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1645
Author(s):  
Kristi Kõrge ◽  
Helena Šeme ◽  
Marijan Bajić ◽  
Blaž Likozar ◽  
Uroš Novak
Keyword(s):  
High Performance ◽  
Food Packaging ◽  
Castanea Sativa ◽  
Cyclopiazonic Acid ◽  
Moisture Loss ◽  
Protective Properties ◽  
Castanea Sativa Mill ◽  
Penicillium Commune ◽  
Gouda Cheese ◽  
Spoilage Microflora

Active chitosan-based films, blended with fibrous chestnut (Castanea sativa Mill.) tannin-rich extract were used to pack Gouda cheese that has been contaminated with spoilage microflora Pseudomonas fluorescens, Escherichia coli, and fungi Penicillium commune. A comprehensive experimental plan including active chitosan-based films with (i) chestnut extract (CE), (ii) tannic acid (TA), and (iii) without additives was applied to evaluate the film′s effect on induced microbiological spoilage reduction and chemical indices of commercial Gouda cheese during 37 days while stored at 4 °C and 25 °C, respectively. The cheese underwent microbiology analysis and chemical assessments of ultra-high-performance liquid chromatography (UHPLC) (cyclopiazonic acid), pH, and moisture content. The biopackaging used for packing cheese was characterized by mechanical properties before food packaging and analyzed with the same chemical analysis. The cheese microbiology showed that the bacterial counts were most efficiently decreased by the film without additives. However, active films with CE and TA were more effective as they did not break down around the cheese and showed protective properties against mycotoxin, moisture loss, and pH changes. Films themselves, when next to high-fat content food, changed their pH to less acidic, acted as absorbers, and degraded without plant-derived additives.

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