A Preliminary Assessment of HTST Processing on Donkey Milk
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 ...
Alessandra Coscia +2 more
exaly +3 more sources
Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches [PDF]
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley +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.
Carmen Pallás-Alonso +2 more
exaly +3 more sources
Molecular Characterisation and Antimicrobial Resistance Patterns of Listeria monocytogenes From Dairy Sources [PDF]
Veterinary Medicine and Science, Volume 12, Issue 6, November 2026.This study presents a comprehensive surveillance of L. monocytogenes along the dairy supply chain, from raw milk collection to final products and environmental sources. The methodological framework encompasses conventional microbiological isolation and identification, followed by phenotypic antimicrobial susceptibility testing and calculation of the ...
Mohammad Reza Heidari +3 more
wiley +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
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 processing technologies on physicochemical stability, nutritional quality, and flavor profile of melon juice [PDF]
Food Chemistry: XThis study systematically evaluated and compared the effects of low-temperature long-time (LTLT) processing, high-temperature short-time (HTST) processing, high-pressure processing (HPP), and magnetically induced heating (MIH) treatments on the ...
Ruyu Shangguan +7 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
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
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