Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Tim Coolbear"'
Publikováno v:
International Dairy Journal. 127:105198
The appearance of a food product is one of the first things that impacts a consumer’s opinion of overall quality; food manufacturers therefore seek to ensure their product is ideal and the same at each time of production. Instrumental tests are com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7d464440900a832521eccbecdacf8af
https://doi.org/10.1016/j.idairyj.2021.105198
https://doi.org/10.1016/j.idairyj.2021.105198
Autor:
Rosalind E. Robertson, Pierre Venter, Mark Piper, J.P. Hill, Anna Beaven, Tim Coolbear, Greg McCullough, Tim Kirk
Publikováno v:
Food Control. 134:108714
In the food industry, a reactive, siloed approach to food safety is common; the proactive application of a broad risk management (multi-faceted risk management) approach is in a relatively early stage of evolution. This paper shows that opportunities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::086c46588f78cdb43225b4331de6e310
https://doi.org/10.1016/j.foodcont.2021.108714
https://doi.org/10.1016/j.foodcont.2021.108714
Publikováno v:
International Dairy Journal. 126:105199
Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and enzymes to make the product unsafe or spoil has consequences on its organoleptic qualities. The greater the heat load, the greater are the consequences; t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc9138e7f41ec66aa88c8095adc54ffa
https://doi.org/10.1016/j.idairyj.2021.105199
https://doi.org/10.1016/j.idairyj.2021.105199
Publikováno v:
International Dairy Journal. 121:105098
Human sensory analysis is often simplistically and erroneously labelled “subjective”; this is then used to justify the attempted application of a range of instrumental methods to achieve the same purported measurement end points. However, there a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f265b0dbc774a05477c5528bd6e4fefb
https://doi.org/10.1016/j.idairyj.2021.105098
https://doi.org/10.1016/j.idairyj.2021.105098
Autor:
Vaughan L. Crow, Nicky Robertson, Tim Coolbear, Ioanna-Areti Asteri, Dafni-Maria Kagkli, Paul Andrewes, Effie Tsakalidou, George Nychas, Ross Holland
Publikováno v:
International Dairy Journal. 19:595-604
This study explored the microbiota of Formaella, Kopanisti, Feta and Mana cheeses. A total of 133 wild lactic acid bacteria were isolated and classified phenotypically. Mesophilic lactobacilli were the most abundant group. Thermophilic lactobacilli a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7237b99748a39a22ba00c4c53e3c5499
https://doi.org/10.1016/j.idairyj.2009.04.006
https://doi.org/10.1016/j.idairyj.2009.04.006
Autor:
Vaughan L. Crow, James Harnett, Tim Coolbear, Frank G. Martley, Stephanie Harvey, Ross Holland
Publikováno v:
International Dairy Journal. 18:705-713
The enzymes of starter and non-starter lactic acid bacteria deliver flavour generation in fermented dairy products, especially cheese. The control of flavour development in New Zealand cheese has been underpinned by the development of the modern star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::874b4b501c65360260bb364e3a0e1edf
https://doi.org/10.1016/j.idairyj.2008.03.010
https://doi.org/10.1016/j.idairyj.2008.03.010
Publikováno v:
International Dairy Journal. 14:495-504
Seven Bacillus strains isolated from milk powder production lines were grown in two selective media. All the strains produced extracellular and intracellular proteinase and lipase activity, but at different levels. Proteolytic activity was generally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4e452a218ad72782deff0acce099909
https://doi.org/10.1016/j.idairyj.2003.10.006
https://doi.org/10.1016/j.idairyj.2003.10.006
Publikováno v:
International Dairy Journal. 13:255-275
Freshly drawn milk contains indigenous enzymes, including proteases and lipases. During handling and processing, milk acquires contaminating bacteria that produce further proteases and lipases, adding to the enzyme loading in the milk. Even when seve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afa071c12f4050b12b4e18cedd11498e
https://doi.org/10.1016/s0958-6946(02)00171-1
https://doi.org/10.1016/s0958-6946(02)00171-1
Publikováno v:
International Dairy Journal. 13:345-354
Most fast-milk-coagulating Lactococcus lactis starter strains contain a plasmid-encoded cell envelope proteinase (lactocepin; EC 3.4.21.96) having PI-type (lactocepin I) or PI/III intermediate-type (lactocepin I/III) specificity (those with PIII-type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::919241112df7e1c78fea5760318d97a7
https://doi.org/10.1016/s0958-6946(03)00008-6
https://doi.org/10.1016/s0958-6946(03)00008-6
Autor:
Henrik Bratt, Julian R. Reid, Paul W. O'Toole, Mark W. Lubbers, Ross Holland, Tim Coolbear, Camilla Christensson, Lesley J. Collins
Publikováno v:
Applied and Environmental Microbiology. 68:254-262
Oligopeptidases of starter and nonstarter lactic acid bacteria contribute to the proteolytic events important in maturation and flavor development processes in cheese. This paper describes the molecular cloning, expression, and specificity of the oli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e16677891e245adb320276a04c9a865d
https://doi.org/10.1128/aem.68.1.254-262.2002
https://doi.org/10.1128/aem.68.1.254-262.2002