Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...

The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inocul...

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the contr...

Studies have reported a negative association between dairy product consumption and weight status. However, not as much research has focused on cheese; therefore, the aim of this study was to study the association between cheese intake and overweight and obesity in a representative Basque adult population. A food frequency questionnaire (FFQ) was obtained from a random sample of 1081 adults (530...

A total of 45 random samples of locally white soft cheese were collected from various dairy shops, street vendors and supermarkets located in Gharbia governorate, Egypt. The samples were represented as Domiati, Tallaga, and Kareish cheese (15 samples of each) were examined for the presence of Staphylococcus aureus organisms. The incidence of Staph. aureus were 13.3%, 26.6% and 26.6% in the exam...

This review focuses on the culture-independent methods available for the description of both bacterial and fungal communities in cheese. Important steps of the culture-independent strategy, which relies on bulk DNA extraction from cheese and polymerase chain reaction (PCR) amplification of selected sequences, are discussed. We critically evaluate the identification techniques already used for m...

A selective separation and recycling system for metal ions was developed by homogeneous liquid-liquid extraction (HoLLE) using a fluorosurfactant. Sixty-two different elemental ions (e.g., Ag, Al, As, Au, B, Ba, Be, Bi, Ca, Cd, Ce, Co, Cr, Cu, Dy, Er, Eu, Fe, Ga, Gd, Ge, Hf, Hg, Ho, In, Ir, La, Lu, Mg, Mn, Mo, Nb, Nd, Ni, Os, P, Pb, Pd, Pr, Pt, Re, Rh, Ru, Sb, Sc, Se, Si, Sm, Sn, Sr, Ta, Tb, Te...

Graphene or reduced graphene oxide (rGO) membrane-based materials are promising for many advanced applications due to their exceptional properties. One of the most widely used synthesis methods for rGO membranes is vacuum filtration of graphene oxide (GO) on a filter membrane, followed by reduction, which shows great advantages such as operational convenience and good controllability. Despite v...

BACKGROUND As there is no optimal treatment of non small cell lung cancer due to its resistance to common chemotherapeutics, we investigated the effect of human placenta-conditioned medium on tumor tissue. The human placenta constitutes a mixture of maternal and fetal origin and displays a variety of immunomodulatory aspects. METHODS Freshly resected non small cell lung cancer tissues were in...

Microorganisms are an essential component of cheeses and play important roles during both cheese manufacture and ripening. Both starter and secondary flora modify the physical and chemical properties of cheese, contributing and reacting to changes that occur during the manufacture and ripening of cheese. As the composition of microbial population changes under the influence of continuous shifts...