Search Results - "Ustunol, Z."

Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality by Arce, A, Ustunol, Z

“…Iron-fortified Cheddar cheese was manufactured with large microencapsulated ferrous sulfate (LMFS; 700-1,000 µm in diameter) or small microencapsulated ferrous…”
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Effect of zinc fortification on Cheddar cheese quality by Kahraman, O, Ustunol, Z

“…Zinc-fortified Cheddar cheese containing 228 mg of zinc/kg of cheese was manufactured from milk that had 16 mg/kg food-grade zinc sulfate added. Cheeses were…”
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Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross-linked Whey Protein Isolate-based Films by USTUNOL, Z., MERT, B.

“…ABSTRACT Water solubility, hermal properties, tensile strength, percent elongation, oxygen permeability (OP), water‐vapor permeability (WVP) of cross‐linked…”
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Effect of nonfat dry milk and major whey components on interleukin-6 and interleukin-8 production in human intestinal epithelial-like Caco-2 cells by Ustunol, Z, Wong, C

“…Bovine nonfat dry milk (NDM) and major whey components (lactose, alpha-lactalbumin, and beta-lactoglobulin) were evaluated for their effects on IL-6 and IL-8…”
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Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids by Cagri, A., Ustunol, Z., Ryser, E.T.

“…Low pH (5.2) whey protein isolate‐based edible films containing p‐aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of…”
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Mode of inactivation of probiotic bacteria affects interleukin 6 and interleukin 8 production in human intestinal epithelial-like Caco-2 cells by Wong, C, Ustunol, Z

“…Five lactic acid bacteria and two bifidobacteria strains were heat or irradiation inactivated. Inactivated cultures were evaluated for their effects on…”
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Solubility and Moisture Sorption Isotherms of Whey-Protein-Based Edible Films as Influenced by Lipid and Plasticizer Incorporation by Kim, S-J, Ustunol, Z

“…Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids…”
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Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin by Shin, H.-S., Lee, J.-H., Pestka, J.J., Ustunol, Z.

“…ABSTRACT Two commercial strains of Bifidobacterium spp (Bf ‐1 and Bf ‐6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0,…”
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Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films by Chick, J, Ustunol, Z

“…Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated…”
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Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural casings by AMIN, S, USTUNOL, Z

“…Water solubility, tensile strength (TS), wet strength (WS) and elongation at break (%E) of whey protein isolate (WPI) films were compared to that of collagen…”
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Effect of honey on the growth of and acid production by human intestinal Bifidobacterium spp.: an in vitro comparison with commercial oligosaccharides and inulin by Kajiwara, S, Gandhi, H, Ustunol, Z

“…Five human intestinal Bifidobacterium spp., B. longum, B. adolescentis, B. breve, B. bifidum, and B. infantis, were cultured in reinforced clostridial medium…”
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Texture of Cheddar cheese as influenced by fat reduction by Bryant, A. (Nabisco Co., East Hanover, NJ.), Ustunol, Z, Steffe, J

“…Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times…”
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Influence of honey-containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak and chicken breast by Shin, H.S, Ustunol, Z

“…The effects of marinade ingredients, namely lemon juice, soy sauce, minced garlic, and 3 levels of buckwheat honey and clover, and 3 marinade formulations…”
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Growth and viability of commercial Bifidobacterium spp. in honey-sweetened skim milk by Ustunol, Z, Gandhi, H

“…Two commercial Bifidobacterium bifidum (Bf-1 and Bf-6) were cultured in 12% (wt/vol) reconstituted nonfat dry milk (NDM) containing 5% (wt/wt) honey, sucrose,…”
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Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey by Chick, H., Shin, H.S., Ustunol, Z.

“…Twelve percent nonfat dry milk containing 5% (w/w) honey, fructose, or sucrose were pasteurized and inoculated with Streptococcus thermophilus, Lactobacillus…”
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Ingestion of yogurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin A responses to cholera toxin in mice by Tejada-Simon, M V, Lee, J H, Ustunol, Z, Pestka, J J

“…Lactic acid bacteria have been reported to have benefits for the prevention and treatment of some forms of diarrhea and related conditions. To determine…”
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Invited review: Advances in starter cultures and cultured foods by Cogan, T M, Beresford, T P, Steele, J, Broadbent, J, Shah, N P, Ustunol, Z

“…With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great…”
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Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films by Cagri, A, Ustunol, Z, Ryser, E.T

“…Whey protein isolate (WPI) films (pH 5.2) containing 0.5 to 1.0% p-aminobenzoic acid (PABA) and/or sorbic acid (SA) were assessed for antimicrobial and…”
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Thermal Properties, Heat Sealability and Seal Attributes of Whey Protein Isolate/ Lipid Emulsion Edible Films by Kim, S-J., Ustunol, Z.

“…From 5% w/v whey protein isolate (WPI), whey protein/lipid emulsion edible films were produced that were sorbitol‐ or glycerol‐plasticized, containing…”
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Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings by Cagri, A, Ustunol, Z, Osburn, W, Ryser, E.T

“…Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzoic acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or…”
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