Results 1 to 10 of about 71,182 (333)

THE EFFECT OF PASTEURIZATION STAGE ON THE PRODUCTION OF STRAW MUSHROOM (VOLVARIELLA VOLVACEA, BULL. EX. FR./SING.) [PDF]

BioLink, 2022
God created Indonesia with a tropical climate that is very appropriate to support the development of straw mushroom cultivation (Volvariella volvaceae). One of the stages of mushroom cultivation sequentially is pasteurization.
Jessica Elfani Bermuli, Wahyu Irawati, Reisky Megawati Tammu   +2 more
doaj   +3 more sources

Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk

Frontiers in Microbiology, 2022
The Gram-negative, obligate intracellular bacterium Coxiella burnetii is the causative organism of the zoonosis Q fever and is known for its resistance toward various intra- and extracellular stressors. Infected ruminants such as cattle, sheep, and goats
Marcel Wittwer, Philipp Hammer, Martin Runge, Peter Valentin-Weigand, Heinrich Neubauer, Klaus Henning, Katja Mertens-Scholz   +6 more
doaj   +2 more sources

Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice

Antioxidants, 2020
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid ...
Lara Etzbach, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, Fabian Weber   +5 more
doaj   +2 more sources

Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization [PDF]

Food Chemistry: X
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion ...
Wei Xu, Yongpeng Yin, Mengge Yue, Haomin Sun, Mengyao Kang, Denglin Luo, Bakht Ramin Shah, Yueting Ge   +7 more
doaj   +2 more sources

High Temperature—Short Time Pasteurization Has a Lower Impact on the Antiviral Properties of Human Milk Than Holder Pasteurization

Frontiers in Pediatrics, 2018
Holder pasteurization (62. 5°C for 30 min) is recommended by all international human milk bank guidelines to prevent infections potentially transmitted by donor human milk. A drawback is that it affects some human milk bioactive and nutritive components.
Manuela Donalisio, Massimo Rittà, Rachele Francese, Andrea Civra, Paola Tonetto, Alessandra Coscia, Marzia Giribaldi, Marzia Giribaldi, Laura Cavallarin, Guido E. Moro, Enrico Bertino, David Lembo   +11 more
doaj   +2 more sources

Better Control of Holder Pasteurization Results in Higher Retention of Human Milk Lactoferrin, IgA, and Lysozyme

Frontiers in Pediatrics, 2018
Background: Holder pasteurization is commonly used in milk banks. We previously reported that the pattern of temperature and time may be different according to the pasteurizer used.Aim: The aim of our study was to assess the variances in pasteurization ...
Rachel Buffin, Rachel Buffin, Stéphane Hays, Jocelyne Drai, Marie-Nathalie Sarda, Jean-Charles Picaud, Jean-Charles Picaud, Jean-Charles Picaud   +7 more
doaj   +2 more sources

The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films. [PDF]

J Food Sci
Abstract Edible film‐forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods—conventional heating (CH) and ohmic heating (OH)—on the physical, chemical, and microbiological properties of liquid acid whey ...
Aleksandrovas E, Vasiliauskaitė A, Vieira JM, Martins JT, Pereira RN, Vicente AA, Radenkovs V, Rud I, Malakauskas M, Šernienė L.   +9 more
europepmc   +2 more sources

The potential of red-fleshed apples for cider production. [PDF]

Compr Rev Food Sci Food Saf
Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Schwartz M, de Beer D, Marais J.
europepmc   +2 more sources

Design of a Honey Pasteurization Machine Based on Touch Screen User Interface to Control Honey Content Using the Pugh Method [PDF]

E3S Web of Conferences, 2023
Pasteurization of honey in Honey Small and Medium Enterprises (SMEs) is generally carried out by conventional methods through a thermal process. This method has risks because heating of more than 75°C causes nutritional degradation of the quality of ...
Wira Raffly, Herdiman Lobes, Priadythama Ilham   +2 more
doaj   +1 more source

Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants

F1000Research, 2022
Cow's milk is currently the most consumed product worldwide. However, due to various direct and indirect contamination sources, different chemical and microbiological contaminants have been found in cow's milk.
Micaela Belen Calahorrano-Moreno, Jonathan Jerry Ordoñez-Bailon, R. Baquerizo-Crespo, A. Dueñas-Rivadeneira, M. D. C. B S M Montenegro, J. Rodríguez-Díaz   +5 more
semanticscholar   +1 more source