Search Results - "Rankin, S.A."

AMP, ADP, and ATP Concentrations Differentially Affected by Meat Processing, Manufacturing, and Nonmeat Ingredients by Smith, N.W., Sindelar, J.J., Rankin, S.A.

“…•The predominant adenylate homologs in processed meats are ADP and AMP.•Nonmeat ingredients commonly used in the manufacture of processed meats have a limited…”
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Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization by Rankin, S A, Christiansen, A, Lee, W, Banavara, D S, Lopez-Hernandez, A

“…Standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal inactivation kinetics of the…”
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Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods by Rincon-Delgadillo, M I, Lopez-Hernandez, A, Wijaya, I, Rankin, S A

“…Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed…”
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Short communication: Reducing agents attenuate methylglyoxal-based browning in Parmesan cheese by Divine, R D, Rankin, S A

“…The microbial production of methylglyoxal in cheese has been linked to the formation of brown pigmentation and distinctive volatiles. This study investigated…”
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Characterizing the microbiota of wooden boards used for cheese ripening by Wadhawan, K., Steinberger, A.J., Rankin, S.A., Suen, G., Czuprynski, C.J.

“…[Display omitted] •The phyla Actinobacteria, Firmicutes, and Proteobacteria dominated the microbiota of the boards.•The boards displayed differences in both…”
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Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage by Divine, R D, Sommer, D, Lopez-Hernandez, A, Rankin, S A

“…Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The…”
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Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach by Budinich, M F, Perez-Díaz, I, Cai, H, Rankin, S A, Broadbent, J R, Steele, J L

“…Growth of Lactobacillus paracasei ATCC 334, in a cheese-ripening model system based upon a medium prepared from ripening Cheddar cheese extract (CCE) was…”
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Survey of salty and sweet whey composition from various cheese plants in Wisconsin by Blaschek, K M, Wendorff, W L, Rankin, S A

“…Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts…”
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Short communication: Presence of galactose and glucose promotes browning of sweet whey powder by Dattatreya, A, Lee, W, Rankin, S A

“…This research examined the role of sugar type on the browning of sweet whey powder during accelerated storage. Two model systems, a lactose-lysine system and a…”
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Short communication: Reactivity of diacetyl with cleaning and sanitizing agents by Rincon-Delgadillo, M I, Lopez-Hernandez, A, Rankin, S A

“…Diacetyl is used to impart a buttery flavor to numerous food products such as sour cream, cottage cheese, vegetable oil-based spreads, baked goods, and…”
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Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese by Fenster, K M, Rankin, S A, Steele, J L

“…EstA from Lactobacillus helveticus CNRZ32 (Lbh-EstA), EstB, and EstC from Lactobacillus casei LILA, and EstA from Lactococcus lactis MG1363 (Lcl-EstA) were…”
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Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach by Díaz-Muñiz, I, Banavara, D.S, Budinich, M.F, Rankin, S.A, Dudley, E.G, Steele, J.L

“…To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. A putative citric acid cycle (PCAC)…”
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Developments in dairy foods sensory science and education: From student contests to impact on product quality by Bodyfelt, F.W., Drake, M.A., Rankin, S.A.

“…Food scientists use three methods for tracing the causes and nature of various sensory quality problems in dairy foods: (1) chemical procedures, (2)…”
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Hot topic: Black spot defect in Cheddar cheese linked to intramammary teat sealant by Lay, A M, Kolpin, K M, Sommer, D A, Rankin, S A

“…The objective of this work was to characterize a novel appearance defect found in Cheddar cheese, heretofore referred to as black spot defect (BSD), and to…”
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Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine by Wolle, D D, Banavara, D S, Rankin, S A

“…The catabolism of the sulfur-containing AA Met to form flavor-active volatile sulfur compounds (VSC) is an important mechanism in flavor development during…”
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Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder by Prososki, R A, Etzel, M R, Rankin, S A

“…This study compares the performance of diethyl ether, methylene chloride, methyl formate, and pentane in the analysis of volatile flavor components in sweet…”
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A 100-Year Review: A century of dairy processing advancements-Pasteurization, cleaning and sanitation, and sanitary equipment design by Rankin, S A, Bradley, R L, Miller, G, Mildenhall, K B

“…Over the past century, advancements within the mainstream dairy foods processing industry have acted in complement with other dairy-affiliated industries to…”
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Quantities of Adenylate Homologues (ATP+ADP+AMP) Change over Time in Prokaryotic and Eukaryotic Cells by Smith, N W, Sindelar, J J, Rankin, S A

“…Rapid assays for the assessment of the hygienic state of surfaces in food and medical industries include the use of technologies designed to detect the…”
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Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extract by Gandhi, N N, Barrett-Wilt, G, Steele, J L, Rankin, S A

“…Undesired browning of Parmesan cheese can occur during the latter period of ripening and cold storage despite the relative absence of reducing sugars and high…”
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A 100-Year Review: Milestones in the development of frozen desserts by Hartel, R W, Rankin, S A, Bradley, Jr, R L

“…Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly…”
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