Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 6 of 6 for “"Blue cheese"”.
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The supercritical fluid extraction and chromatographic analysis of fatty acids in blue cheese
"The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese …
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The influence of yeasts on the aroma of Stilton cheese
Blue cheeses comprise secondary microbial flora which is not controlled during production. The secondary flora of Stilton comprises distinct yeast communities in each section of the cheese (blue veins, white core, outer crust). Previous work has identified yeasts species-specific effects on aroma …
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Autophagy gridlock in tauopathy
… autophagic intermediates were immunoreactive for Blue Cheese, the fly homolog of autophagy-linked FYVE protein, ALFY. A blockage in autophagic flux also contributed to the accumulation of autophagic intermediates with subsequent formation of large spherical bodies, which we termed giant autophagic …
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Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses
Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses The overall aim of this thesis was to investigate patterns of proteolysis in Cheddar, Danish blue (normal and treated), Camembert and smear ripened cheeses at different stages of ripening. Proteolysis in Danish …
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Effect of lauric acid and monolaurin on the multiplication of Listeria monocytogenes and Listeria innocua at 10°C in bi-phasic systems.
… combination has been tested on growth of three cheesebome strains of Listeria monocytogenes and two strains of L. innocna. The Listeria spp. were grown in Tryptose Soya Yeast Glucose Broth (TSGYB) in shake culture at 10 °C and an initial pH of 7.0. The additives were dissolved in butter oil …