The Experts below are selected from a list of 948 Experts worldwide ranked by ideXlab platform

David B. Min - One of the best experts on this subject based on the ideXlab platform.

  • optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Jae-hwan Lee, Raymond Diono, Gur-yoo Kim, David B. Min
    Abstract:

    Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at −10 °C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds. Keywords: Cheese; solid phase microextraction; volatile compound analysis; salt effects; sonication

  • Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Jae-hwan Lee, Raymond Diono, Gur-yoo Kim, David B. Min
    Abstract:

    Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at -10 degrees C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds.

Graham Campbell - One of the best experts on this subject based on the ideXlab platform.

Jae-hwan Lee - One of the best experts on this subject based on the ideXlab platform.

  • optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Jae-hwan Lee, Raymond Diono, Gur-yoo Kim, David B. Min
    Abstract:

    Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at −10 °C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds. Keywords: Cheese; solid phase microextraction; volatile compound analysis; salt effects; sonication

  • Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Jae-hwan Lee, Raymond Diono, Gur-yoo Kim, David B. Min
    Abstract:

    Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at -10 degrees C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds.

Gabriele Andrea Lugli - One of the best experts on this subject based on the ideXlab platform.

  • Colonization of the human gut by bovine bacteria present in Parmesan cheese
    Nature communications, 2019
    Co-Authors: Christian Milani, Sabrina Duranti, Stefania Napoli, Giulia Alessandri, Leonardo Mancabelli, Rosaria Anzalone, Giulia Longhi, Alice Viappiani, Marta Mangifesta, Gabriele Andrea Lugli
    Abstract:

    The abilities of certain microorganisms to be transferred across the food production chain, persist in the final product and, potentially, colonize the human gut are poorly understood. Here, we provide strain-level evidence supporting that dairy cattle-associated bacteria can be transferred to the human gut via consumption of Parmesan cheese. We characterize the microbial communities in samples taken from five different locations across the Parmesan cheese production chain, confirming that the final product contains microorganisms derived from cattle gut, milk, and the nearby environment. In addition, we carry out a human pilot study showing that Bifidobacterium mongoliense strains from cheese can transiently colonize the human gut, a process that can be enhanced by cow milk consumption.

  • Colonization of the human gut by bovine bacteria present in Parmesan cheese
    Nature Publishing Group, 2019
    Co-Authors: Christian Milani, Sabrina Duranti, Stefania Napoli, Giulia Alessandri, Leonardo Mancabelli, Rosaria Anzalone, Giulia Longhi, Alice Viappiani, Marta Mangifesta, Gabriele Andrea Lugli
    Abstract:

    Some microorganisms may be transferred across the food production chain and, potentially, colonize the human gut. Here, Milani et al. provide strain-level evidence supporting that dairy cattle-associated bacteria can be transferred to the human gut via consumption of Parmesan cheese

Suellen Jensen Klososki - One of the best experts on this subject based on the ideXlab platform.

  • avaliacao da composicao quimica em queijo parmesao comercializado em paranavai parana chemical composition in Parmesan cheese marketed in paranavai parana
    2016
    Co-Authors: Fernanda Duarte Gomes, Aline Alves, Tatiana Colombo Pimentel, Suellen Jensen Klososki
    Abstract:

    O queijo Parmesao ralado esta entre os mais consumidos do pais e tambem entre os mais fraudados, visto que a fragmentacao facilita a incorporacao de diversos adulterantes. A legislacao brasileira estabelece como parâmetros a ser avaliados em queijo ralado apenas o teor de umidade e o conteudo de gordura no extrato seco (GES). No entanto, e importante analisar outros parâmetros, a fim de caracterizar os produtos comercializados no Brasil, pois a qualidade pode estar comprometida. O objetivo do presente trabalho foi analisar a composicao quimica e a presenca de amido em diferentes amostras de queijo parmesao ralado, comercializadas na cidade de Paranavai, Parana. Foram analisadas quinze amostras, sendo de tres lotes diferentes de cinco marcas. A composicao quimica (umidade, cinzas, carboidratos, proteinas e lipidios) diferiu de uma amostra para outra, no entanto, todas as amostras estavam em conformidade com a legislacao brasileira considerando os conteudos de umidade. Quanto ao teor de GES, 60% das amostras apresentavam valores superiores aos estabelecidos pela legislacao brasileira para queijo semigordo, como o queijo Parmesao ralado. Uma das amostras apresentou teor de carboidratos elevado, no en tanto, nao foi constatada a presenca de amido pelo teste do lugol. Conclui-se que 60% dos queijos ralados comercializados na cidade de Paranavai apresentam desconformidade com a legislacao brasileira, pois tinham maior conteudo de gordura no extrato seco do que o estabelecido. Palavras-chave: queijo ralado; amido; legislacao; qualidade; composicao centesimal.

  • Chemical composition in Parmesan cheese marketed in Paranavaí - Paraná
    Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2016
    Co-Authors: Fernanda Duarte Gomes, Aline Alves, Tatiana Colombo Pimentel, Suellen Jensen Klososki
    Abstract:

    The grated Parmesan cheese is among the most consumed cheese in the country and also among the most fraudulent, since the fragmentation facilitates the incorporation of various adulterants. Brazilian law establishes as the parameters to be evaluated in grated cheese only the moisture content and the fat content in dry matter (GES). However, it is important to analyze other parameters, in order to characterize the products commercialized in Brazil, as quality can be compromised. The objective of this study was to analyze the chemical composition and presence of starch in different samples of grated Parmesan cheese, commercialized in the city of Paranavaí, Paraná. Fifteen samples were analyzed, being three different batches of five brands. The chemical composition (moisture, ash, carbohydrates, proteins and lipids) differed from one sample to another; however, all samples were in compliance with Brazilian legislation, considering the moisture content. For the GES content, 60% of the samples showed values higher than those established by Brazilian legislation for semi-fat cheese, such as grated Parmesan cheese. One sample showed a high carbohydrate content, however, starch was not detected by the lugol test. It is concluded that 60% of grated cheese commercialized in the city of Paranavaí present disagreement with Brazilian law, because they had higher fat content in the dry matter than the established

  • Moisture content and the presence of starch in grated Parmesan-type cheese
    Revista Brasileira de Higiene e Sanidade Animal, 2015
    Co-Authors: Maike Taís Maziero Montanhini, Fernanda Duarte Gomes, Aline Alves, Andrea Luiza Julio, Ana Luisa Palhano Silva, Suellen Jensen Klososki
    Abstract:

    Cheese is a very important food in the Brazilian consumption habits due to nutritional, gastronomic and cultural issues. The grated Parmesan-type cheese is one of the most consumed and also most defrauded in the country, since the grating facilitates the incorporation of adulterants. This study aimed to evaluate the addition of starch in different grated Parmesan-type cheese of brands traded in the state of Parana, and its adaptation to the humidity standards required by its technical regulations identity and quality for the product. Forty-five samples were obtained from the regions of Curitiba and Paranavai. The moisture concentrations varied between 12 and 26%, being 11% of the samples above the limit established by legislation. Addition of starch was not detected in any of the samples. The results of this study indicate that grated Parmesan-type cheese are mostly in adequacy with Brazilian legislation; however, the presence of high moisture content poses a risk of growth of spoiling and/or pathogenic micro-organisms, besides it is considered to be a fraud.

  • teor de umidade e presenca de amido em queijo tipo parmesao ralado moisture content and the presence of starch in grated Parmesan type cheese
    2015
    Co-Authors: Maike Taís Maziero Montanhini, Fernanda Duarte Gomes, Aline Alves, Andrea Luiza Julio, Ana Luisa, Palhano Silva, Suellen Jensen Klososki
    Abstract:

    Cheese is a very important food in the Brazilian consumption habits due to nutritional, gastronomic and cultural issues. The grated Parmesan-type cheese is one of the most consumed and also most defrauded in the country, since the grating facilitates the incorporation of adulterants. This study aimed to evaluate the addition of starch in different grated Parmesan-type cheese of brands traded in the state of Parana, and its adaptation to the humidity standards required by its technical regulations identity and quality for the product. Forty-five samples were obtained from the regions of Curitiba and Paranavai. The moisture concentrations varied between 12 and 26%, being 11% of the samples above the limit established by legislation. Addition of starch was not detected in any of the samples. The results of this study indicate that grated Parmesan-type cheese are mostly in adequacy with Brazilian legislation; however, the presence of high moisture content poses a risk of growth of spoiling and/or pathogenic micro-organisms, besides it is considered to be a fraud.