Rocky Mountain Taste and Smell Center, University of Colorado School of Medicine, CU Anschutz Medical Campus, Aurora, Colorado 80045 tom.finger@cuanschutz.edu.
Regenerative Bioscience Center, Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA. Electronic address: lhx@uga.edu.
Regenerative Bioscience Center, University of Georgia, Athens, GA, USA; Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA; Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
Dept. Cell & Developmental Biology, Univ. Colorado School of Medicine, Anschutz Medical Campus, MS 8108, Room L18-11118, RC-1, 12801 E. 17th Ave., Aurora CO 80045.
Section of Oral Neuroscience, Faculty of Dental Science, Kyushu University, Fukuoka, Japan. shigemura@dent.kyushu-u.ac.jp.
Division of Sensory Physiology, Research and Development Center for Five-Sense Devices Taste and Odor Sensing, Kyushu University, Fukuoka, Japan. shigemura@dent.kyushu-u.ac.jp.
Regenerative Bioscience Center, Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA.
Munguba butter has bioactive compounds such as vitamin E and phytosterols, which has valued its application in the development of new products, with advantages in its use in emulsified formulations. T...
In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, the heating process a...
This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated ...
Enzyme-modified butter is used as a common raw material to obtain a natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce taste-active pepti...
Putative kokumi peptides from hydrolysates of protein by-products were isolated by gel filtration chromatography and reversed-phase high-performance liquid chromatography. The isolated peptide fractio...
The newly identified kokumi peptides increased the kokumi taste intensity and showed some synergistic effect with umami taste. Both termini of the peptides seem to play an important role in taste char...
Artisanal cheeses are highly valued around the world for their distinct sensory characteristics, thus being prone to adulteration by substituting authentic material for cheaper products, such as veget...
As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory ana...
Whereas the dietary intake of industrial trans fatty acids (iTFA) has been specifically associated with inflammation, cardiovascular disease, and type 2 diabetes, understanding the impact of dietary f...
In a parallel study, the molecular effects of consuming dairy fat containing ruminant TFA (rTFA) or margarine containing iTFA were investigated. Healthy volunteers (n = 42; 45-69 y) were randomly assi...
Eighteen FAs, as well as 242 additional features measured by LC-MS (185) and GC-MS (54) showed significantly different responses to the diets (P...
The untargeted serum metabolome differentiates margarine from butter intake although the identification of the discriminating features remains a bottleneck. The targeted serum FA profile provides deta...
ClinicalTrials.gov NCT00933322....
The Danish buttered cookie is a famous confectionery product. Its success makes manufacturing of the large volumes required challenging, introducing the need for different strategies to increase produ...
Elevated concentrations of triglyceride-rich lipoproteins (TGRL) in the fasting and postprandial states are risk factors for cardiovascular events, especially in type 2 diabetes (T2D). T2D modifies th...