Results 81 to 90 of about 40,143 (193)

Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong, Xiang Li, Fei Wu, Bowen Zan, Luming Yang, Xiaolong He, Yi Xiao, Yuechen Hao, Chunyuan Ping   +8 more
wiley   +1 more source

Tailoring casein functionality through thermal and nonthermal processing: From molecular changes to technological applications

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Jhonathan Valente Ferreira Gusmão, Gustavo Lucas Silva Campos, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Processing of Donor Human Milk: Update and Recommendations From the European Milk Bank Association (EMBA)

Frontiers in Pediatrics, 2019
Background: A mother's own milk (MOM) is the gold standard for the feeding and nutrition of preterm and full term infants. When MOM is not available or there is not enough, donor human milk (DHM) should be used.
Guido E. Moro, Claude Billeaud, Buffin Rachel, Javier Calvo, Laura Cavallarin, Lukas Christen, Diana Escuder-Vieco, Antoni Gaya, David Lembo, Aleksandra Wesolowska, Sertac Arslanoglu, Debbie Barnett, Enrico Bertino, Clair-Yves Boquien, Corinna Gebauer, Anne Grovslien, Gillian A. Weaver, Jean-Charles Picaud, Jean-Charles Picaud   +18 more
doaj   +1 more source

The effect of ohmic heating on the functional and proteomic profile of orange‐flavoured whey dairy beverage enriched with xylooligosaccharide

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Ohmic heating (OH) effectively preserved xylooligosaccharide stability and enhanced antioxidant, antihypertensive and antidiabetic activities in an orange‐flavoured whey beverage. The 40 V treatment generated diverse bioactive peptides and maintained ascorbic acid content, demonstrating OH as a promising clean technology for developing functional ...
Jamile M S Oliveira, Ramon Silva, Tatiana C Pimentel, Henrique S Arruda, Felipe T Borsoi, Glaucia Maria Pastore, Sinara T B Morais, Mirella R V Bertolo, Virginia C A Martins, Stanislau Bogusz Junior, Pedro Henrique Campelo, Eliane T Mársico, Erick A Esmerino, Monica Q Freitas, Marcia Cristina Silva, Adriano G Cruz   +15 more
wiley   +1 more source

Antimicrobial and antiviral effect of high-temperature short-time (HTST) pasteurization apllied to human milk

, 2007
In the United States, concerns over the transmission of infectious diseases have led to donor human milk generally being subjected to pasteurization prior to distribution and use.
Wout, A.B. van 't, Hoeij, K. van, Rechtman, D.J., Berg, H., Lee, M.L., Engelenberg, F.A.C. van, Terpstra, F.G.   +6 more
core  

Optimization of Donkey Milk Pasteurization Process

, 2020
Donkey milk represents an attractive solution as new-born feeding, mainly if occur physiological limitations concerning the milk availability in post-pregnancy or bovine’s milk proteins linked to immune diseases. At present, the producers use custom-made
Di Renzo, G. C., F. Genovese, Matera, A., Altieri, G., Genovese, F., G. Altieri, A. Matera, G. C. Di Renzo   +7 more
core   +1 more source

Thermal Processing in Food Preservation: A Comprehensive Review of Pasteurization, Sterilization, and Blanching

Nutrition and Food Processing
Thermal processing stands as a cornerstone in food preservation, employing heat to inactivate microorganisms and enzymes, thereby enhancing food safety and extending shelf life.
N. Maurya
semanticscholar   +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

Effect of two pasteurization methods on the protein content of human milk.

, 2011
The Holder method is the recommended pasteurization method for human milk banks, as it ensures the microbiological safety of human milk (HM). The loss of some biologically active milk components, due to the heat treatment, is a main limit to the ...
Arslanoglu Sertac, Giuffrida Maria Gabriella, Tonetto Paola, Fabris Claudio, Baro Cristina, Coscia Alessandra, Cavallarin Laura, Bertino Enrico, Conti Amedeo, Giribaldi Marzia, Moro Guido Eugenio, Biasini Augusto, Dellavalle Giuseppina   +12 more
core  

Milk pasteurization: efficiency of the HTST process according to its bacterial concentration

, 1993
Em estudo crítico sobre o processo de pasteurização do leite pelo método HTST, os autores demonstraram que taxas elevadas de contaminação inicial do produto cru não constituem variável capaz de influenciar a eficiência do processo, aferida em termos da ...
Ajzental, Ari, Riccetti, Raphael Valentino, Côrtes, José de Angelis, Krutman, Flavio Kier   +3 more
core   +1 more source