The Experts below are selected from a list of 9 Experts worldwide ranked by ideXlab platform
P F Fox - One of the best experts on this subject based on the ideXlab platform.
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multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of Single Strain Starters on proteolysis in miniature cheddar type cheeses
International Dairy Journal, 1999Co-Authors: A H Pripp, Paul L H Mcsweeney, P F FoxAbstract:Abstract Multivariate statistical analysis of reverse phase-high-performance liquid chromatography (RP-HPLC) chromatograms of ethanol (70%)-soluble and -insoluble fractions and free amino acids from miniature Cheddar-type model cheeses was performed to evaluate effects of different Single-Strain Starters on proteolysis. The statistical analysis was done by using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on results from the statistical analysis, we were able to group Strains according to their effects on chromatographic profiles and free amino acids. PCA, using variables standardised to zero mean, and the covariance matrix made it possible to identify peaks which were strongly influenced by the different Starters. Multivariate statistical analysis of chromatographic profiles was a more objective and powerful approach for evaluating proteolysis in cheese, than visual assessment of the chromatograms.
A H Pripp - One of the best experts on this subject based on the ideXlab platform.
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multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of Single Strain Starters on proteolysis in miniature cheddar type cheeses
International Dairy Journal, 1999Co-Authors: A H Pripp, Paul L H Mcsweeney, P F FoxAbstract:Abstract Multivariate statistical analysis of reverse phase-high-performance liquid chromatography (RP-HPLC) chromatograms of ethanol (70%)-soluble and -insoluble fractions and free amino acids from miniature Cheddar-type model cheeses was performed to evaluate effects of different Single-Strain Starters on proteolysis. The statistical analysis was done by using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on results from the statistical analysis, we were able to group Strains according to their effects on chromatographic profiles and free amino acids. PCA, using variables standardised to zero mean, and the covariance matrix made it possible to identify peaks which were strongly influenced by the different Starters. Multivariate statistical analysis of chromatographic profiles was a more objective and powerful approach for evaluating proteolysis in cheese, than visual assessment of the chromatograms.
Cs Albert - One of the best experts on this subject based on the ideXlab platform.
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the influence of manufacture on the free d amino acid content of cheddar cheese
Amino Acids, 2007Co-Authors: J Csapo, E Vargavisi, K Loki, Cs AlbertAbstract:The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different Single-Strain Starters. The D-amino acid composition changed during manufacture, but the influence of the Strain selection was not significant on the D-amino acid pattern.
Paul L H Mcsweeney - One of the best experts on this subject based on the ideXlab platform.
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multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of Single Strain Starters on proteolysis in miniature cheddar type cheeses
International Dairy Journal, 1999Co-Authors: A H Pripp, Paul L H Mcsweeney, P F FoxAbstract:Abstract Multivariate statistical analysis of reverse phase-high-performance liquid chromatography (RP-HPLC) chromatograms of ethanol (70%)-soluble and -insoluble fractions and free amino acids from miniature Cheddar-type model cheeses was performed to evaluate effects of different Single-Strain Starters on proteolysis. The statistical analysis was done by using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on results from the statistical analysis, we were able to group Strains according to their effects on chromatographic profiles and free amino acids. PCA, using variables standardised to zero mean, and the covariance matrix made it possible to identify peaks which were strongly influenced by the different Starters. Multivariate statistical analysis of chromatographic profiles was a more objective and powerful approach for evaluating proteolysis in cheese, than visual assessment of the chromatograms.
J Csapo - One of the best experts on this subject based on the ideXlab platform.
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the influence of manufacture on the free d amino acid content of cheddar cheese
Amino Acids, 2007Co-Authors: J Csapo, E Vargavisi, K Loki, Cs AlbertAbstract:The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different Single-Strain Starters. The D-amino acid composition changed during manufacture, but the influence of the Strain selection was not significant on the D-amino acid pattern.