Search Results - "Ardö, Ylva"

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation by Kemsawasd, Varongsiri, Viana, Tiago, Ardö, Ylva, Arneborg, Nils

“…In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and…”
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Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures by Frantzen, Cyril A, Kot, Witold, Pedersen, Thomas B, Ardö, Ylva M, Broadbent, Jeff R, Neve, Horst, Hansen, Lars H, Dal Bello, Fabio, Østlie, Hilde M, Kleppen, Hans P, Vogensen, Finn K, Holo, Helge

“…Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly subspecies and 1-10% spp. The composition of the population in the starter…”
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Emulsifying salt increase stability of cheese emulsions during holding by Hougaard, Anni B., Sijbrandij, Anna G., Varming, Camilla, Ardö, Ylva, Ipsen, Richard

“…In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at…”
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Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains by Jensen, Marie P., Ardö, Ylva

“…Aminopeptidase and aminotransferase activities of six Lactobacillus helveticus strains grown in milk and in a peptide rich glucose based medium de Man Rogosa…”
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Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures by Malmgren, Bozena, Ardö, Ylva, Langton, Maud, Altskär, Annika, Bremer, Maria G.E.G., Dejmek, Petr, Paulsson, Marie

“…Changes occurring in directly heated UHT milk were studied during storage at 5, 22, 30 and 40 °C. Industrially produced UHT milk samples were analysed for…”
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Flavour formation by amino acid catabolism by Ardoe, Ylva

“…Microbial catabolism of amino acids produces flavour compounds of importance for foods such as cheese, wine and fermented sausages. Lactic acid bacteria are…”
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Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains by Jensen, Marie P., Vogensen, Finn K., Ardö, Ylva

“…A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact α s1- and…”
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Flavour compounds and sensory characteristics of cheese powders made from matured cheeses by Varming, Camilla, Andersen, Lene Tranberg, Petersen, Mikael Agerlin, Ardö, Ylva

“…Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key…”
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Comparison of the Hydrolysis of Bovine κ-Casein by Camel and Bovine Chymosin: A Kinetic and Specificity Study by Møller, Kirsten Kastberg, Rattray, Fergal P, Sørensen, Jens Christian, Ardö, Ylva

“…Bovine chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making, providing a strong clotting capacity and low general…”
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Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium by Smeianov, Vladimir V, Wechter, Patrick, Broadbent, Jeffery R, Hughes, Joanne E, Rodríguez, Beatriz T, Christensen, Tove K, Ardö, Ylva, Steele, James L

“…Lactobacillus helveticus CNRZ32 is used by the dairy industry to modulate cheese flavor. The compilation of a draft genome sequence for this strain allowed us…”
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Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation by Møller, Kirsten Kastberg, Rattray, Fergal P., Ardö, Ylva

“…With the aim of counteracting adverse sensory characteristics of salt reduction in Cheddar cheese, use of a glutamate decarboxylase-negative starter, camel…”
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Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides by Pripp, Are Hugo, Ardö, Ylva

“…Relationships between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides were studied. In cases where ACE inhibition or bitter taste…”
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Stability of cheese emulsions for spray drying by Varming, Camilla, Hougaard, Anni B., Ardö, Ylva, Ipsen, Richard

“…In cheese powder production, cheese is melted with water and emulsifying salt to create an emulsion (denoted cheese feed) that should remain stable until and…”
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Camel and Bovine Chymosin Hydrolysis of Bovine αS1- and β‑Caseins Studied by Comparative Peptide Mapping by Møller, Kirsten Kastberg, Rattray, Fergal P, Ardö, Ylva

“…In many cheese varieties, the general proteolytic activity of the coagulant is of great importance to the development of flavor and texture during ripening…”
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Camel and bovine chymosin hydrolysis of bovine α(S1)- and β-caseins studied by comparative peptide mapping by Møller, Kirsten Kastberg, Rattray, Fergal P, Ardö, Ylva

“…In many cheese varieties, the general proteolytic activity of the coagulant is of great importance to the development of flavor and texture during ripening…”
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Influence of pH on retention of camel chymosin in curd by Børsting, Mette W., Qvist, Karsten B., Ardö, Ylva

“…Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH…”
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Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs by Thorning, Tanja K., Raben, Anne, Bendsen, Nathalie T., Jørgensen, Henry H., Kiilerich, Pia, Ardö, Ylva, Lorenzen, Janne K., Kristiansen, Karsten, Astrup, Arne

“…Cheese and butter have been shown to affect blood lipids differently. This parallel-arm, randomised, controlled study in 36 crossbred growing sows compared the…”
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Amino acid transamination in permeabilised cells of Lactobacillus helveticus, Lb. paracasei and Lb. danicus by Thage, Birgitte Vedel, Houlberg, Ulf, Ardö, Ylva

“…Aminotransferase (AT) activity against 18 amino acids was studied in ten strains of three species of Lactobacillus. A method for permeabilisation of cells was…”
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Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese by Andersen, Lene T., Ardö, Ylva, Bredie, Wender L.P.

“…The chemical composition of the water-soluble extracts of mature Cheddar cheese were identified, with the emphasis on understanding the interplay of compounds…”
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Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level by Varming, Camilla, Petersen, Mikael Agerlin, Skov, Thomas, Ardö, Ylva

“…Quantification of 62 aroma compounds in three commercial semi-hard cheeses with different fat contents and maturity levels was pursued. Dynamic headspace…”
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