Comparative analyses of holder pasteurization vs. HTST pasteurization for donor milk: a cost-minimization study applicable to human milk banks [PDF]
International Breastfeeding Journal, 2023 Background High-temperature short-time (HTST) pasteurization (72–75 °C, 15 s) is an alternative treatment to traditional Holder pasteurization (HoP) (62ºC, 30 min) for donor milk.
Carmen Pallás-Alonso +2 more
exaly +11 more sources
Effect of HTST and Holder Pasteurization on the Concentration of Immunoglobulins, Growth Factors, and Hormones in Donor Human Milk [PDF]
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.
Diana Escuder-Vieco +5 more
doaj +7 more sources
Comparative Analysis of Cost, Energy Efficiency, and Environmental Impact of Pulsed Electric Fields and Conventional Thermal Treatment with Integrated Heat Recovery for Fruit Juice Pasteurization [PDF]
FoodsThis study evaluates the feasibility of integrating pulsed electric field (PEF) technology with heat recovery for fruit juice pasteurization, comparing it to conventional high-temperature short-time (HTST) pasteurization.
Giovanni Landi +4 more
doaj +4 more sources
LWT - Food Science and Technology, 2012 AbstractThe assessment of the thermal process impact in terms of food safety and quality is of great importance for process evaluation and design. This can be accomplished from the analysis of the residence time and temperature distributions coupled with the kinetics of thermal change, or from the use of a proper time-temperature integrator (TTI) as ...
Jorge Andrey Wilhelms Gut
exaly +4 more sources
Efficacy of minute virus of mice (MVM) inactivation utilizing high temperature short time (HTST) pasteurization and suitability assessment of pasteurized, concentrated glucose feeds in Chinese hamster ovary (CHO) cell expression systems [PDF]
Engineering in Life Sciences, 2021 There is a growing need to provide effective adventitious agent mitigation for high risk upstream cell culture raw materials used for the production of biologics. It is also highly important in the growing fields of cell and gene therapies.
David K. Gemmell +6 more
doaj +3 more sources
Sustainable shelf-life extension of date palm–bael–jujube beverages through HTST pasteurization and protective packaging [PDF]
Sustainable Food TechnologyThe impacts of packaging (transparent glass bottle vs. amber-colored glass bottle) and pasteurization (LTLT vs. HTST) as viable options for preserving ready-to-drink beverages made from date palm extract mixed with bael fruit and jujube (date palm ...
Pitchaya Tuntiteeraboon +5 more
doaj +3 more sources
High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition [PDF]
Life, 2021 Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties.
Javier Fontecha +2 more
exaly +4 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 +3 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