The Experts below are selected from a list of 165 Experts worldwide ranked by ideXlab platform

C. Tzia - One of the best experts on this subject based on the ideXlab platform.

  • Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process
    Food and Bioprocess Technology, 2015
    Co-Authors: P. Sfakianakis, E. Topakas, C. Tzia
    Abstract:

    Ultrasound (US) application on Milk fat Homogenization was compared to conventional treatment by pressure in terms of Milk fat globule (MFG) size, fermentation process kinetics, and viscosity of set type yogurt. Homogenization of Milk by (i) US (frequency 20 kHz, amplitude 150–750 W) and (ii) two-stage pressure (10–30 MPa/5 MPa) was examined. The more intense the Homogenization was, the smaller the MFG became, regardless of the applied method; high-intensity US Homogenization reduced the MFG size to 0.78 μm. The fermentation kinetics of ultrasonicated Milk samples were significantly different to the samples homogenized by pressure in terms of pH and viscosity. The pH reduction rate and the duration of pH lag phase of US homogenized Milk were significantly lower (42 % for μ_pH and 52 % for λ_pH) compared to those of Milk homogenized by pressure. In terms of viscosity evolution, the US Homogenization leads to increased rates of increase (by up to 64 %) and shorter lag phases (by up to 56 %), compared to pressure Homogenization. Yogurt coagulum obtained at the end of the fermentation (pH = 4.6) of Milk homogenized by US had significantly higher viscosity values compared to those of Milk homogenized with pressure. The difference in the evolution and the end values of yogurt’s viscosity was attributed to the denaturation of Milk proteins occurring during the US treatment of the Milk. US treatment of Milk leads to decrease of soluble protein content and composition, which is possibly connected with the formation of insoluble high molecular weight coaggregates that occurred due to whey protein denaturation during US treatment.

  • Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process
    Food and Bioprocess Technology, 2014
    Co-Authors: P. Sfakianakis, E. Topakas, C. Tzia
    Abstract:

    Ultrasound (US) application on Milk fat Homogenization was compared to conventional treatment by pressure in terms of Milk fat globule (MFG) size, fermentation process kinetics, and viscosity of set type yogurt. Homogenization of Milk by (i) US (frequency 20 kHz, amplitude 150–750 W) and (ii) two-stage pressure (10–30 MPa/5 MPa) was examined.

Matthias Hannig - One of the best experts on this subject based on the ideXlab platform.

  • Efficacy of mouthrinses with bovine Milk and Milk protein isolates to accumulate casein in the in situ pellicle.
    Clinical oral investigations, 2020
    Co-Authors: Anna Kensche, Sandra Pötschke, Christian Hannig, A. Dürasch, T. Henle, Matthias Hannig
    Abstract:

    The adsorption of bovine Milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine Milk and Milk protein isolates to accumulate caseins in the pellicle. An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8 cm2). After 10 min of pellicle formation, different types of bovine Milk, 3% micellar casein in synthetic Milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10 min. The pellicle material was harvested after 30 min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7–20 ± 1.7 μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk Homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine Milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. The study provides interesting perspectives for innovative prevention strategies in dentistry.

  • Efficacy of mouthrinses with bovine Milk and Milk protein isolates to accumulate casein in the in situ pellicle
    Clinical Oral Investigations, 2020
    Co-Authors: Anna Kensche, Sandra Pötschke, Christian Hannig, A. Dürasch, T. Henle, Matthias Hannig
    Abstract:

    Objectives The adsorption of bovine Milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine Milk and Milk protein isolates to accumulate caseins in the pellicle. Materials/methods An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8 cm^2). After 10 min of pellicle formation, different types of bovine Milk, 3% micellar casein in synthetic Milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10 min. The pellicle material was harvested after 30 min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. Results All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7–20 ± 1.7 μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk Homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. Conclusion The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine Milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. Clinical relevance The study provides interesting perspectives for innovative prevention strategies in dentistry.

P. Sfakianakis - One of the best experts on this subject based on the ideXlab platform.

  • Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process
    Food and Bioprocess Technology, 2015
    Co-Authors: P. Sfakianakis, E. Topakas, C. Tzia
    Abstract:

    Ultrasound (US) application on Milk fat Homogenization was compared to conventional treatment by pressure in terms of Milk fat globule (MFG) size, fermentation process kinetics, and viscosity of set type yogurt. Homogenization of Milk by (i) US (frequency 20 kHz, amplitude 150–750 W) and (ii) two-stage pressure (10–30 MPa/5 MPa) was examined. The more intense the Homogenization was, the smaller the MFG became, regardless of the applied method; high-intensity US Homogenization reduced the MFG size to 0.78 μm. The fermentation kinetics of ultrasonicated Milk samples were significantly different to the samples homogenized by pressure in terms of pH and viscosity. The pH reduction rate and the duration of pH lag phase of US homogenized Milk were significantly lower (42 % for μ_pH and 52 % for λ_pH) compared to those of Milk homogenized by pressure. In terms of viscosity evolution, the US Homogenization leads to increased rates of increase (by up to 64 %) and shorter lag phases (by up to 56 %), compared to pressure Homogenization. Yogurt coagulum obtained at the end of the fermentation (pH = 4.6) of Milk homogenized by US had significantly higher viscosity values compared to those of Milk homogenized with pressure. The difference in the evolution and the end values of yogurt’s viscosity was attributed to the denaturation of Milk proteins occurring during the US treatment of the Milk. US treatment of Milk leads to decrease of soluble protein content and composition, which is possibly connected with the formation of insoluble high molecular weight coaggregates that occurred due to whey protein denaturation during US treatment.

  • Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process
    Food and Bioprocess Technology, 2014
    Co-Authors: P. Sfakianakis, E. Topakas, C. Tzia
    Abstract:

    Ultrasound (US) application on Milk fat Homogenization was compared to conventional treatment by pressure in terms of Milk fat globule (MFG) size, fermentation process kinetics, and viscosity of set type yogurt. Homogenization of Milk by (i) US (frequency 20 kHz, amplitude 150–750 W) and (ii) two-stage pressure (10–30 MPa/5 MPa) was examined.

J. R. Mount - One of the best experts on this subject based on the ideXlab platform.

  • Effects of ultrasound on Milk Homogenization and fermentation with yogurt starter.
    Innovative Food Science & Emerging Technologies, 2000
    Co-Authors: Greg J. Hulbert, J. R. Mount
    Abstract:

    Abstract The effects of ultrasound on Milk Homogenization and yogurt fermentation were studied. Microscopic photographs were used to check the size distribution of fat globules to evaluate the Homogenization effect. The pH change during yogurt fermentation, water holding capacity, viscosity and syneresis for finished yogurt were evaluated. It was found that high amplitude ultrasound has a very good Homogenization effect compared with conventional Homogenization. Longer exposure times improved the ultrasound Homogenization effect. Sonication after inoculation reduced the total fermentation time by 0.5 h. Increasing the ultrasound amplitude level before inoculation significantly improved the water holding capacity and viscosity and reduced syneresis. Sonication after inoculation did not decrease the syneresis effect but did increase water holding capacity and viscosity.

Anna Kensche - One of the best experts on this subject based on the ideXlab platform.

  • Efficacy of mouthrinses with bovine Milk and Milk protein isolates to accumulate casein in the in situ pellicle.
    Clinical oral investigations, 2020
    Co-Authors: Anna Kensche, Sandra Pötschke, Christian Hannig, A. Dürasch, T. Henle, Matthias Hannig
    Abstract:

    The adsorption of bovine Milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine Milk and Milk protein isolates to accumulate caseins in the pellicle. An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8 cm2). After 10 min of pellicle formation, different types of bovine Milk, 3% micellar casein in synthetic Milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10 min. The pellicle material was harvested after 30 min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7–20 ± 1.7 μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk Homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine Milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. The study provides interesting perspectives for innovative prevention strategies in dentistry.

  • Efficacy of mouthrinses with bovine Milk and Milk protein isolates to accumulate casein in the in situ pellicle
    Clinical Oral Investigations, 2020
    Co-Authors: Anna Kensche, Sandra Pötschke, Christian Hannig, A. Dürasch, T. Henle, Matthias Hannig
    Abstract:

    Objectives The adsorption of bovine Milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine Milk and Milk protein isolates to accumulate caseins in the pellicle. Materials/methods An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8 cm^2). After 10 min of pellicle formation, different types of bovine Milk, 3% micellar casein in synthetic Milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10 min. The pellicle material was harvested after 30 min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. Results All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7–20 ± 1.7 μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk Homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. Conclusion The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine Milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. Clinical relevance The study provides interesting perspectives for innovative prevention strategies in dentistry.