Priority Area: Enriching human health and nutrition
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Determining consumer preferences of dairy milk
Fluid milk consumption has been declining in recent years as alternative plant beverages grow in popularity. Plant-based beverages, however, lack the nutrients of dairy milk which is recommended by U.S.…
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Strategies to inhibit development of biogenic amine associated defects in ripened cheeses
Biogenic amines (BA) are small compounds that can accumulate in cheese and have toxicological affects, off-flavors, and undesirable gas formation. Currently there are no federally established toxicological limits for BA…
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Manufacturing natural cheeses containing bioactive peptides with improved antihypertensive properties
Iesalnieks joins Ibáñez Alfaro’s research team to examine the antihypertensive peptide properties in cheese that could be used to lower high blood pressure in humans. The goal is to create…
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Improving the properties of cheese snacks by applying acoustic and textural mapping
Sound is an important consumer expectation in snacks (e.g., cookies, chips, etc.) with various attributes like crispiness and crunchiness. Chewing sounds, such as crispiness, are primarily an acoustic sensation detected…
