Results 151 to 160 of about 6,641 (208)

Persistence of Tick-Borne Encephalitis Virus in Goat and Cow Milks Under Different Storage Conditions and Following Thermal Inactivation. [PDF]

Food Environ Virol
Mathews-Martin L, Migné CV, Mariteragi-Helle T, Fourniol L, Metras R, Bournez L, Dumarest M, Hennechart-Collette C, Perelle S, Martin-Latil S, Gonzalez G.   +10 more
europepmc   +1 more source

Homogenization and thermal processing reduce the concentration of extracellular vesicles in bovine milk. [PDF]

Food Sci Nutr
Colella AP, Prakash A, Miklavcic JJ.
europepmc   +1 more source

Does pasteurization inactivate bird flu virus in milk? [PDF]

Emerg Microbes Infect
Cui P, Zhuang Y, Zhang Y, Chen L, Chen P, Li J, Feng L, Chen Q, Meng F, Yang H, Jiang Y, Deng G, Shi J, Chen H, Kong H.   +14 more
europepmc   +1 more source

Non-Thermal Milk Decontamination by Ionic Modulation: A Deionization-Based Alternative to Pasteurization. [PDF]

Foods
Andrés MT, González-Seisdedos J, Antuña V, Fierro JF.   +3 more
europepmc   +1 more source

From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient. [PDF]

Ultrason Sonochem
Ranpatabendi T, Selvaraju VP, Martins A, Fiore A, Fogliano V.   +4 more
europepmc   +1 more source

The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk-A Comprehensive Review. [PDF]

Int J Mol Sci
Wang Y, Xiao R, Liu S, Wang P, Zhu Y, Niu T, Chen H.   +6 more
europepmc   +1 more source

Radiographic localization of supernumerary teeth: a narrative review. [PDF]

Front Dent Med
Mallineni SK, Anthonappa RP, Jayaraman J, King NM.   +3 more
europepmc   +1 more source

Effect of the Sous-Vide Method on the Quality of Vegetables-A Review. [PDF]

Foods
Głuchowski A, Czarniecka-Skubina E, Pielak M.   +2 more
europepmc   +1 more source

Effects of spray drying and freeze drying on the protein profile of whey protein concentrate. [PDF]

J Food Sci
Haas J, Kim BJ, Atamer Z, Wu C, Dallas DC.   +4 more
europepmc   +1 more source

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Enzymatic Conversion of Starch in Twin-Screw HTST-Extruder

Starch/Staerke, 1983
AbstractWheat starch was liquefied to DE 25–30 employing heat stable α‐amylase and twin‐screw Werner & Pfleiderer Continua 58 HTST‐extruder. Most significant reduction in batch saccharification time was obtained when starch was liquefied as a slurry containing 60% water at 120°C mass temperature, feed rate 1 500 g min−1, screw rotation rate 250 min−
S. Hakulin, Y.‐Y. Linko, P. Linko, K. Seiler, W. Seibel   +4 more
exaly   +2 more sources