Results 41 to 50 of about 6,641 (208)

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

Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase. [PDF]

, 2019
Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants.
de Moura Bell, Juliana MLN, German, J Bruce, Ozturk, Gulustan   +2 more
core  

Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay [PDF]

, 2015
Susan Maye is in receipt of a Teagasc Walsh Fellowship. Financial support by the Department of Agriculture, Food and the Marine is gratefully acknowledged.Copyright © Proprietors of Journal of Dairy Research 2015 (Institute of Food Research and the ...
Fitzgerald, Gerald F, Kelly, Philip, Maye, Susan, STANTON, CATHERINE   +3 more
core   +1 more source

Short communication: Pseudomonas azotoformans causes gray discoloration in HTST fluid milk [PDF]

Journal of Dairy Science, 2017
Pseudomonas species are well recognized as dairy product spoilage organisms, particularly due to their ability to grow at refrigeration temperatures. Although Pseudomonas-related spoilage usually manifests itself in flavor, odor, and texture defects, which are typically due to production of bacterial enzymes, Pseudomonas is also reported to cause color
Rachel L, Evanowski, Samuel J, Reichler, David J, Kent, Nicole H, Martin, Kathryn J, Boor, Martin, Wiedmann   +5 more
openaire   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 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

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Self-optimized construction of transition rate matrices from accelerated atomistic simulations with Bayesian uncertainty quantification

, 2018
A massively parallel method to build large transition rate matrices from temperature accelerated molecular dynamics trajectories is presented. Bayesian Markov model analysis is used to estimate the expected residence time in the known state space ...
Perez, Danny, Swinburne, Thomas D
core   +3 more sources

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

eFood, Volume 7, Issue 2, April 2026.
This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora, Kamaljit Kaur, Taranpreet Kaur, Julia Sebastian, Seid Reza Falsafi   +4 more
wiley   +1 more source