Results 31 to 40 of about 981 (129)

Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color

Journal of Dairy Science, 2023
: Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C.
Hayden M. Hoyt, Joice Pranata, David M. Barbano, MaryAnne Drake   +3 more
doaj   +1 more source

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

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, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya, Muhammad Siddiq, Leonard M. P. Rweyemamu, Lilian Daniel Kaale   +3 more
wiley   +1 more source

High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times

Frontiers in Pediatrics, 2022
Donor human milk is generally processed by holder pasteurization (HoP) at 62. 5°C for 30 min. This temperature-time combination is sufficient for eliminating pathogens in donor milk, but also negatively affects several bioactive milk components.
Eva Kontopodi, Eva Kontopodi, Sjef Boeren, Bernd Stahl, Bernd Stahl, Johannes B. van Goudoever, Ruurd M. van Elburg, Kasper Hettinga   +7 more
doaj   +1 more source

Exploring Variations in Protein Composition in Pea Seeds and Processed Ingredients: A Comparative Analysis of Five Pea Varieties Using Targeted Parallel Reaction Monitoring Mass Spectrometry (PRM‐MS)

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Pea seeds are a good source of sustainable plant‐based proteins. Increasing their utilization will depend on gaining a precise quantitative understanding of important quality‐determining proteins from the seed matrix and tracing their changes through processing.
Prem Prakash Das, Praiya Asavajaru, Yuping Lu, Caishuang Xu, Derek R. Dee, Anusha Samaranayaka, Nandhakishore Rajagopalan   +6 more
wiley   +1 more source

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   +1 more source

Comprehensive Mass Balance of Pilot‐Scale Apple Juice Production Using Sequential Dual‐Enzyme Treatments

Journal of Food Process Engineering, Volume 49, Issue 10, October 2026.
A component‐resolved mass balance of pilot‐scale apple juice production demonstrated that sequential cellulolytic maceration and PME‐mediated clarification synergistically increased yield to 65% with 71.7% polyphenol retention, while bound‐to‐free polyphenol fractionation confirmed enzymatic liberation of matrix‐bound phenolics during clarification—a ...
Ilyes Dammak, Carlos Adam Conte‐Junior
wiley   +1 more source

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 more
wiley   +1 more source

The Heat Treatment of a Lactobacilli Probiotic to Derive a Postbiotic Has Minor Effects on the Metabolomic Profile

Fermentation
Lactobacillus rhamnosus CNCM I-3698 (LR98) and L. formosensis CNCM I-3699 (LF99) are two probiotic bacterial strains used in industry in a co-fermentation process to produce a probiotic (Pro) and the associated postbiotic (Post).
Samuel C. G. Jansseune, Aart Lammers, Wouter H. Hendriks, Jürgen van Baal, Peter A. Wierenga   +4 more
doaj   +1 more source