Search Results - "Fox, P.F"

The casein micelle: Historical aspects, current concepts and significance by Fox, P.F., Brodkorb, A.

“…The caseins, a group of unique milk-specific acid-insoluble phosphoproteins, represent ≈80% of the total protein in the milk of cattle and other commercial…”
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Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge by Kelly, A.L., O’Flaherty, F., Fox, P.F.

“…Key characteristics of dairy products, including texture, flavour and functionality, depend on the level and behaviour of milk proteins, especially the…”
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Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review by O’Connell, J.E., Fox, P.F.

“…A broad range of phenolic compounds (PCs) occur in food products, especially those of plant material, in which they contribute to the organoleptic properties,…”
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Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese by Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., McSweeney, P.L.H.

“…Cheddar-type cheeses were manufactured using fermentation-produced camel or calf chymosin. There were no significant differences in the composition and pH…”
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Characterization of Italian cheeses ripened under nonconventional conditions by Di Cagno, R, Buchin, S, de Candia, S, De Angelis, M, Fox, P F, Gobbetti, M

“…Four Italian cheeses (Casciotta di Urbino, Barricato San Martino, Vento d'Estate, and Ubriaco di Raboso) nonconventionally ripened under different plant…”
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A novel two-stage process for the production of enzyme-modified cheese by Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

“…A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate…”
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Mammals, milk, molecules, and micelles by Fox, P F

“…After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research,…”
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Indigenous enzymes in milk: A synopsis of future research requirements by Kelly, A.L., Fox, P.F.

“…Milk contains a large number of indigenous enzymes, with differing functions, stability to processing, impact on dairy products, and significance for consumer…”
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Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources by Kilcawley, K.N, Wilkinson, M.G, Fox, P.F

“…The enzyme complement of a selection of commercial food-grade peptidase and lipase preparations was investigated. Each preparation was assayed for protein…”
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Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739 by Gobbetti, M, Fox, P F, Stepaniak, L

“…An intracellular tributyrin esterase from Lactobacillus plantarum 2739 was purified to homogeneity by chromatography on DEAE cellulose, Sephacryl 200,…”
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Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening by Lane, C.N., Fox, P.F.

“…Proteolysis in Cheddar cheese made with or without adjunct lactobacilli and acidified with starter or glucono-δ-lactone (GDL) was monitored during ripening…”
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Effects of different surface treatments on ripening of Canestrato Pugliese cheese by Quinto, M., Spadaccino, G., Rotunno, T., Sinigaglia, M., Ciccarone, C., Fox, P.F.

“…The effect of different surface treatments (with olive oil, liquid smoke or pimaricin) on a number of physico-chemical characteristics (namely, moisture, NaCl…”
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Susceptibility of beta-lactoglobulin and sodium caseinate to proteolysis by pepsin and trypsin by Guo, M R, Fox, P F, Flynn, A, Kindstedt, P S

“…The susceptibility of beta-LG and sodium caseinate to proteolysis by pepsin and trypsin was investigated using SDS or urea-PAGE. The effects were studied of…”
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A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese by Kilcawley, K N, Wilkinson, M G, Fox, P F

“…The concentrations of L- and D-lactic acid and free fatty acids, C4:0 to C18:3, were quantified in a range of commercial enzyme-modified Cheddar cheeses…”
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Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin by McSweeney, P.L.H., Fox, P.F., Olson, N.F.

“…Proteolysis of α s1-, a s2 , β- and κ-caseins by bovine cathepsin D (E.C. 3.4.23.5), an indigenous acid proteinase in milk, was studied by reversed-phase HPLC…”
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Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101 by Gobbetti, M, Smacchi, E, Semeraro, M, Fox, P.F, Lanciotti, R, Cogan, T

“…Aims: To screen the extracellular proteolytic and lipolytic activities of Corynebacterium variabilis NCDO 2101 and to purify and characterize a proline…”
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Cheese: physical, biochemical, and nutritional aspects by Fox, P F, O'Connor, T P, McSweeney, P L, Guinee, T P, O'Brien, N M

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Effects of Tea, Coffee and Cocoa Extracts on the Colloidal Stability of Milk and Concentrated Milk by O’Connell, J.E., Fox, P.D., Tan-Kintia, R., Fox, P.F.

“…Addition of freeze-dried extracts of green or black tea or commercial samples of cocoa and instant coffee at concentrations of 0.4 or 0.8 g 100 mL -1 increased…”
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Factors affecting the creaming of human milk by Meng, F., Uniacke-Lowe, T., Lanfranchi, E., Meehan, G., O'Shea, C.A., Fox, P.F., Huppertz, T., Ryan, C.A., Kelly, A.L.

“…The creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of…”
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Purification and characterization of an acid phosphatase from cell membrane fraction of Lactococcus lactis ssp lactis 303 by Akuzawa, R, Fox, P.F

“…An acid phosphatase was purified from the cell membrane fraction of Lactococcus lactis ssp. lactis 303 by anion exchange chromatography on DEAE-cellulose,…”
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