Hardening Properties of Cheeses by PD1 Isolated from Hardened Cheese- Rice Cake.

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese- rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB.

Isolation and Characterization of Kimchi Starters PBio03 and PBio104 for Manufacture of Commercial Kimchi.

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance.

Effect of weight-bearing wrist movement with carpal-stabilizing taping on pain and range of motion in subjects with dorsal wrist pain: A randomized controlled trial.

Study Design: Randomized control trial.

Introduction: During weight-bearing wrist movement, potential stabilizing forces caused by carpal stabilizing taping (CST) may restrict movement of the carpal bones, allowing greater wrist joint extension.

Purpose Of The Study: The purpose of study was to investigate the effect of CST during weight-bearing wrist movement on pain intensity and range of motion (ROM) of wrist extension in subjects with dorsal wrist pain.

Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of in ravioli at various temperatures.

Unlabelled: The objective of this study was to investigate the antimicrobial effects of cultured sugar/vinegar (CSV) blend and nisin to control the risk of in ready to cook (RTC) ravioli. Ravioli dough was prepared with 0.1, 0.