A Preliminary Assessment of HTST Processing on Donkey Milk [PDF]
Veterinary Sciences, 2017 Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high ...
Marzia Giribaldi +2 more
exaly +6 more sources
Comparative analyses of holder pasteurization vs. HTST pasteurization for donor milk: a cost-minimization study applicable to human milk banks [PDF]
International Breastfeeding Journal, 2023 Background High-temperature short-time (HTST) pasteurization (72–75 °C, 15 s) is an alternative treatment to traditional Holder pasteurization (HoP) (62ºC, 30 min) for donor milk.
Diana Escuder Vieco +5 more
doaj +2 more sources
Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives [PDF]
Frontiers in NutritionThe effect of thermal processing treatments on key micronutrients in fortified almond-based beverages has not been well characterized. An almond-based beverage was produced in a pilot plant, fortified with vitamin A palmitate, vitamin D2, riboflavin ...
Benjamin W. Redan +8 more
doaj +2 more sources
Effects of thermal and non-thermal sterilization methods on metabolites in flat peach juice: A comparative metabolomics analysis [PDF]
Food Chemistry: XThis study aimed to investigate the effects of pasteurization (PS), high-temperature short-time treatment (HTST), high hydrostatic pressure (HHP), and ultrasound (US) on the metabolites of flat peach juice (FPJ). Based on orthogonal partial least squares
Binghua Wang, Junyang Zhang
doaj +2 more sources
Frontiers in Immunology, 2018 Donor human milk (DHM) is submitted to Holder pasteurization (HoP) to ensure its microbiological safety in human milk banks but this treatment affects some of its bioactive compounds.
Juan Miguel Rodriguez +1 more
exaly +3 more sources
Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars [PDF]
FoodsBerries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation.
Natalia Polak +3 more
doaj +2 more sources
Mechanisms underlying quality modulation of pasteurized milk under a nitrogen-sparging-induced hypoxic environment: Insights from volatile metabolomics and microbial community succession [PDF]
Food Chemistry: XDissolved oxygen (DO) and aerobic psychrotrophs accelerate off-odor development in refrigerated HTST-pasteurized milk. This study evaluated pilot-scale in-line nitrogen sparging deoxygenation (NSD) prior to HTST to mitigate volatile deterioration ...
Zhiyong Pan +4 more
doaj +2 more sources
Effect of continuous flow HTST treatments on donkey milk nutritional quality
LWT - Food Science and Technology, 2022 Abstract Nutritional quality of raw donkey milk (DM) may be impaired during sanitization with the current batch holder pasteurization systems (62.5 °C for 30 min). In this paper, we present the preliminary results concerning the effects of high temperature for short time (HTST) protocols using an innovative in continuous low flow rate pasteurization ...
Attilio Matera +2 more
exaly +4 more sources
Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life [PDF]
Food Chemistry: XCold brew coffee has gained significant popularity in the global market. This study examined the differences in chemical properties and flavor of cold brew coffee during storage, which was subjected to low-temperature pasteurization using induced ...
Yuhang Wu +6 more
doaj +2 more sources
Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk [PDF]
Molecules, 2023 The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding +9 more
doaj +2 more sources