Results 11 to 20 of about 71,182 (333)
A review on egg pasteurization and disinfection: Traditional and novel processing technologies.
Comprehensive Reviews in Food Science and Food Safety, 2022 Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide.
D. Bermudez-Aguirre, B. Niemira
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Unjuk Kinerja Alat Pasteurisasi pada Proses Pasteurisasi Madu: Studi Kasus PT Kembang Joyo Sriwijaya
Quantum Teknika, 2021 One of the post-harvest honey processing processes is the pasteurization process. Pasteurization is the initial stage of honey processing before evaporation.
Sasongko Aji Wibowo +4 more
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Nutrients, 2021 Background: Since the outbreak of coronavirus disease 2019 (COVID-19), many put their hopes in the rapid availability of effective immunizations. Human milk, containing antibodies against syndrome coronavirus 2 (SARS-CoV-2), may serve as means of ...
B. V. van Keulen +25 more
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Applied Sciences, 2023 The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar
Katarzyna Kozłowicz +10 more
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Holder pasteurization of donated human milk is effective in inactivating SARS-CoV-2
Canadian Medical Association Journal, 2020 BACKGROUND: Provision of pasteurized donor human milk, as a bridge to mother’s own milk, is the standard of care for very low-birth-weight infants in hospital.
S. Unger +6 more
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Food Science &Nutrition, Volume 11, Issue 1, Page 17-38, January 2023., 2023 Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Peter Philip James Jackson +2 more
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Molecules, 2020 In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice.
A. Margean +8 more
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Food Science &Nutrition, Volume 11, Issue 1, Page 204-215, January 2023., 2023 Fruit powder of white mulberry was used to improve physicochemical and sensory properties of fortified yogurt. This addition in yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry enriched yogurt and suggests the food industries to launch this product in the market.
Sania Sheikh +7 more
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Food Science &Nutrition, Volume 11, Issue 1, Page 274-283, January 2023., 2023 In this study, Iranian Allium sativum controversum extracts, as a valuable source of antioxidants and antibacterial compounds, were added to sausage formulation at 0.5 and 1.5%w/v. The results showed that the use of Allium sativum controversum extracts increased radical scavenging activity reduced microbial growth during the storage period. Abstract In
Adeleh Madani +2 more
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Foods, 2023 The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury.
Shibin Wang +5 more
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