Chinese cheese【食品】 - PMC

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Select item 104184331.

Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese

Hongjuan Li, Yumeng Zhang, Hongyu Cao, Yuchen Zhang, Junna Wang, Yumeng Zhang, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang, Jinghua Yu

Foods. 2023 Aug; 12(15): 2884. Published online 2023 Jul 29. doi: 10.3390/foods12152884

PMCID:: PMC10418433

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Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing

Joelle K. Salazar, Christina K. Carstens, Padmini Ramachandran, Arlette G. Shazer, Sartaj S. Narula, Elizabeth Reed, Andrea Ottesen, Kristin M. Schill

BMC Microbiol. 2018; 18: 189. Published online 2018 Nov 19. doi: 10.1186/s12866-018-1323-4

PMCID:: PMC6245907

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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Xiaochun Zheng, Xuewei Shi, Bin Wang

Front Microbiol. 2021; 12: 703284. Published online 2021 Jul 29. doi: 10.3389/fmicb.2021.703284

PMCID:: PMC8358398

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Diversity and specificity of the bacterial community in Chinese horse milk cheese

Lin Zhu, Chunlin Zeng, Sai Yang, Zhaozhi Hou, Yuan Wang, Xinyu Hu, Keishi Senoo, Wei Wei

Microbiologyopen. 2020 Aug; 9(8): e1066. Published online 2020 Jun 17. doi: 10.1002/mbo3.1066

PMCID:: PMC7424250

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Colonization of the human gut by bovine bacteria present in Parmesan cheese

Christian Milani, Sabrina Duranti, Stefania Napoli, Giulia Alessandri, Leonardo Mancabelli, Rosaria Anzalone, Giulia Longhi, Alice Viappiani, Marta Mangifesta, Gabriele Andrea Lugli, Sergio Bernasconi, Maria Cristina Ossiprandi, Douwe van Sinderen, Marco Ventura, Francesca Turroni

Nat Commun. 2019; 10: 1286. Published online 2019 Mar 20. doi: 10.1038/s41467-019-09303-w

PMCID:: PMC6426854

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Market Integration and Price Dynamics under Market Shocks in European Union Internal and External Cheese Export Markets

Huidan Xue, Liming Wang, Chenguang Li

Foods. 2022 Mar; 11(5): 692. Published online 2022 Feb 26. doi: 10.3390/foods11050692

PMCID:: PMC8909711

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Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety

Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez

Foods. 2021 Mar; 10(3): 602. Published online 2021 Mar 12. doi: 10.3390/foods10030602

PMCID:: PMC8000492

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Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture

Chao Wang, Lei Gao, Yansong Gao, Ge Yang, Zijian Zhao, Yujuan Zhao, Jihui Wang, Shengyu Li

Food Sci Nutr. 2023 Mar; 11(3): 1572–1583. Published online 2022 Dec 23. doi: 10.1002/fsn3.3198

PMCID:: PMC10002913

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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Gorka Santamarina-García, Igor Hernández, Gustavo Amores, Mailo Virto

Biology (Basel) 2022 May; 11(5): 769. Published online 2022 May 18. doi: 10.3390/biology11050769

PMCID:: PMC9138791

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Assessment of cheese frauds, and relevant detection methods: A systematic review

Amirhossein Abedini, Mahla Salimi, Yeganeh Mazaheri, Parisa Sadighara, Mahmood Alizadeh Sani, Elham Assadpour, Seid Mahdi Jafari

Food Chem X. 2023 Oct 30; 19: 100825. Published online 2023 Aug 6. doi: 10.1016/j.fochx.2023.100825

PMCID:: PMC10534187

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Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Ana Lucia Barretto Penna, Mirna Lucia Gigante, Svetoslav Dimitrov Todorov

Foods. 2021 Jul; 10(7): 1562. Published online 2021 Jul 6. doi: 10.3390/foods10071562

PMCID:: PMC8307891

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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi

Foods. 2021 Nov; 10(11): 2791. Published online 2021 Nov 12. doi: 10.3390/foods10112791

PMCID:: PMC8621326

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The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

Mustapha Mbye, Mutamed Ayyash, Basim Abu-Jdayil, Afaf Kamal-Eldin

Front Nutr. 2022; 9: 868320. Published online 2022 Apr 19. doi: 10.3389/fnut.2022.868320

PMCID:: PMC9062519

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Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties

Lijun Liu, Guobao Huang, Shuying Li, Qifan Meng, Fayin Ye, Jia Chen, Jian Ming, Guohua Zhao, Lin Lei

Food Chem X. 2023 Dec 30; 20: 100907. Published online 2023 Oct 4. doi: 10.1016/j.fochx.2023.100907

PMCID:: PMC10740142

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Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira, Carlos Adam Conte-Junior

Polymers (Basel) 2021 Aug; 13(16): 2675. Published online 2021 Aug 10. doi: 10.3390/polym13162675

PMCID:: PMC8398146

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Cheese consumption and multiple health outcomes: an umbrella review and updated meta-analysis of prospective studies

Mingjie Zhang, Xiaocong Dong, Zihui Huang, Xue Li, Yue Zhao, Yingyao Wang, Huilian Zhu, Aiping Fang, Edward L. Giovannucci

Adv Nutr. 2023 Sep; 14(5): 1170–1186. Published online 2023 Jun 15. doi: 10.1016/j.advnut.2023.06.007

PMCID:: PMC10509445

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Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese

Lin Zhu, Zhaozhi Hou, Xinyu Hu, Xu Liu, Tian Dai, Xinyu Wang, Chunlin Zeng, Yuan Wang, Caizheng Wang, Shujing Yang, Henglin Cui, Wei Wei

Foods. 2021 Dec; 10(12): 2962. Published online 2021 Dec 2. doi: 10.3390/foods10122962

PMCID:: PMC8700840

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Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo, Michele Faccia

J Sci Food Agric. 2022 Sep; 102(12): 5478–5487. Published online 2022 Apr 13. doi: 10.1002/jsfa.11902

PMCID:: PMC9543666

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Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

Xiao Zhao, Zhe Zheng, Jian Zhang, Abid Sarwar, Tariq Aziz, Zhennai Yang

Food Sci Nutr. 2019 Apr; 7(4): 1540–1550. Published online 2019 Mar 25. doi: 10.1002/fsn3.1003

PMCID:: PMC6475752

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Select item 787377820.

Predicting the COVID-19 Pandemic: The Perceptions of Healthcare Workers and the General Public

Francine Cheese, Harry Coulton

Cureus. 2021 Jan; 13(1): e12615. Published online 2021 Jan 11. doi: 10.7759/cureus.12615

PMCID:: PMC7873778

Article PDF–648K

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PMC Images search for Chinese cheese【食品】

Figure 1

Dominant bacterial species with a relative abundance greater than 1% in different cheese samples. The sizes of the different-coloured areas in the rings represent the relative abundance of different dominant species. Cheese samples are shown in the middle of the rings. ES, cheese sample from the Ordos grassland; XS, cheese sample from the Xilingol grassland; KS, cheese sample from the Horqin grassland; WS, cheese sample from the Ulanqab grassland.

Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese

Foods. 2021 Dec;10(12):2962.
FIGURE 1

Abundance and diversity of bacterial communities in the three cheese samples based on qPCR and high‐throughput sequencing of the bacterial 16S rRNA gene. (a) Bacterial 16S rRNA gene copy number. (b) Richness rarefaction curves based on the OTUs. (c) Venn diagrams based on the OTUs. (d) PCoA based on the OTUs. CC, cow milk cheese, GC, goat milk cheese; HC, horse milk cheese

Diversity and specificity of the bacterial community in Chinese horse milk cheese

Microbiologyopen. 2020 Aug;9(8):e1066.
FIGURE 2

The community characteristics of starter lactic acid bacteria and secondary bacteria in the three cheese samples based on the multianalysis. The weighted UniFrac distance evaluated the similarity of bacterial community structure; the genera relative abundance of starter lactic acid bacteria was shown; the heatmap analysis of Top 35 secondary bacteria was performed based on Z values. CC, cow milk cheese, GC, goat milk cheese; HC, horse milk cheese

Diversity and specificity of the bacterial community in Chinese horse milk cheese

Microbiologyopen. 2020 Aug;9(8):e1066.
FIGURE 7

Clustering of microbial community in Rushan cheese samples from three different regions (Weishan-W, Eryuan-E, and Jianchuan-J) based on principal coordinate analysis plot (A). Phylogeny-based metric comparison analysis of dominating phyla in Weishan, Eryuan and Jianchuan Rushan cheese samples (B). Differences of bacterial phyla among Rushan cheese samples were assessed using weighted UniFrac distance.

Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

Front Microbiol. 2018;9:1920.