Results 61 to 70 of about 6,641 (208)

Infusion pasteurization of skim milk: Effects of different time-temperature combinations [PDF]

, 2007
Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment.
Hammershøj, M., Hougaard, A.B., Ipsen, R.   +2 more
core  

A time-sensitive historical thesaurus-based semantic tagger for deep semantic annotation [PDF]

, 2017
Automatic extraction and analysis of meaning-related information from natural language data has been an important issue in a number of research areas, such as natural language processing (NLP), text mining, corpus linguistics, and data science.
Alexander, Marc, Baron, Alistair, Dallachy, Fraser, Demmen, Jane Elizabeth, Durkin, Philip, McCracken, James, Piao, Scott Songlin, Rayson, Paul Edward, Wattam, Steve   +8 more
core   +2 more sources

Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations. The functional properties of the composite flour were determined and thereafter it was processed into EPS using a twin‐screw extruder ...
Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale   +5 more
wiley   +1 more source

Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days.
H.S. Milaneze, L.S. Silva, L.B.M. Kottwitz, M.A. Zambom, L.M. Fonseca, A.T.B. Guimarães, M.S.S. Pozza   +6 more
doaj   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Journal of Food Quality, 2018
The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135°C for 2 s), low temperature long time (LTLT, pasteurized at 60°C for 30 min),
Yubin Wang, Wu Li, Yue Ma, Xiaoyan Zhao, Chao Zhang   +4 more
doaj   +1 more source

Methodological Frameworks for Computational Electrocatalysis: From Theory to Practice

Small Methods, Volume 10, Issue 5, 9 March 2026.
Computational modeling is widely used to investigate electrocatalytic reactions, yet accurately describing electrochemical interfaces remains challenging. This review outlines theoretical and computational strategies, based on density functional theory, to model reaction thermodynamics, solvation effects, applied bias, and kinetics.
Michele Re Fiorentin, Michele G. Bianchi, Magnus A. H. Christiansen, Anna Ciotti, Francesca Risplendi, Wei Wang, Elvar Ö. Jónsson, Hannes Jónsson, Giancarlo Cicero   +8 more
wiley   +1 more source

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

Applied Sciences
HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of ...
Natalia Polak, Stanisław Kalisz, Bartosz Kruszewski   +2 more
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Development and Validation of a Mathematical Model for HTST Processing of Foods Containing Large Particles

Journal of Food Protection, 1997
A mathematical treatment for a heat penetration phenomenon with variable boundary conditions is presented. The system of differential equations for determining the unsteady-state temperature distribution inside a particle was solved by use of spectral methods as a new tool in food process development.
A, Mateu, F, Chinesta, M J, Ocio, M, Garcia, A, Martinez   +4 more
openaire   +2 more sources