Results 271 to 280 of about 1,486,556 (339)

Energy and exergy analysis of a milk powder production system

Energy Conversion and Management, 2017
Seda Genc
exaly   +2 more sources

Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder

, 2020
This study investigated the changes in camel milk powder on spray and freeze drying by preparing spray dried whole camel milk powder (SDW), spray dried skimmed camel milk powder (SDS) and freeze-dried whole camel milk powder (FDW).
G. K. Deshwal, Ashutosh Kumar Singh, Devendra Kumar, H. Sharma   +3 more
semanticscholar   +1 more source

Levels of polycyclic aromatic hydrocarbons in milk and milk powder samples and their likely risk assessment in Iranian population

Journal of Food Composition and Analysis, 2020
An MSPE/GC–MS method was used for the measuring of 16 PAHs and assessing of the effect of different factors on PAHs concentrations among different types of dairy products. Moreover, the probabilistic health risk assessment due to ingestion of PAHs by the
N. Shariatifar, Manouchehr Dadgar, Y. Fakhri, S. Shahsavari, M. Moazzen, Mahsa Ahmadloo, Amin Kiani, Saeed Aeenehvand, S. Nazmara, Amin Mousavi Khanegah   +9 more
semanticscholar   +1 more source

Detection of melamine and sucrose as adulterants in milk powder using near-infrared spectroscopy with DD-SIMCA as one-class classifier and MCR-ALS as a means to provide pure profiles of milk and of both adulterants with forensic evidence: A short communication.

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2020
The present short communication reports a promising analytical method for authentication of milk based on first-order near-infrared (NIR) spectroscopic data coupled to data driven soft independent modeling of class analogy (DD-SIMCA).
Sarmento J. Mazivila, R. Páscoa, Rafael C. Castro, D. Ribeiro, J. L. Santos   +4 more
semanticscholar   +1 more source

Changes in bioactive milk serum proteins during milk powder processing.

Food Chemistry, 2020
This study mainly investigated changes in milk serum proteins by simulating the industrial processing of whole milk powder using a label-free proteomic approach. A total of 391 proteins were identified, 89 of which were quantified in all groups. Compared
Yaowei Liu, Wenjin Zhang, Binsong Han, Lina Zhang, P. Zhou   +4 more
semanticscholar   +1 more source

Application of chemometrics for detection and modeling of adulteration of fresh cow milk with reconstituted skim milk powder using voltammetric fingerpriting on a graphite/ SiO2 hybrid electrode.

Talanta: The International Journal of Pure and Applied Analytical Chemistry, 2020
In the present work, an analytical approach for the voltammetric detection and prediction of adulteration of fresh cow milk with reconstituted skim milk powder is developed. After precipitation of milk proteins upon addition of ethanol and centrifugation,
Pavlos Nikolaou, Efstathios Deskoulidis, E. Topoglidis, A. Kakoulidou, Fotios Tsopelas   +4 more
semanticscholar   +1 more source

Thermodynamic analysis of a novel integration of a spray dryer and solar collectors: A case study of a milk powder drying system

Drying Technology, 2020
This study undertakes a thermodynamic analysis of a spray dryer (SP) integrated with solar collectors. Here, parabolic trough collectors (PTC) and photovoltaic panels are utilized to supply heat and electricity to this integrated system.
Muhammet Camci
semanticscholar   +1 more source

Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage.

Journal of food microbiology, 2020
Foodborne pathogens such as Salmonella can endure dry environments of milk powders for extended periods due to the increased adaptability at a low water activity (aw) and proliferate when powders are hydrated.
A. S. Sekhon, Arshdeep Singh, Phoebe Unger, Monipel Babb, Yaeseol Yang, Minto Michael   +5 more
semanticscholar   +1 more source

DRIED MILK POWDER: V. THE PHOTOLYSIS OF RIBOFLAVIN IN MILK POWDERS

Canadian Journal of Research, 1946
Exposure of milk powders to sunlight resulted in a much greater destruction of riboflavin than did exposure to ultra-violet light in the range 3200 to 4200 Å. The rate of photolysis was greater for skim-milk powders than for whole milk powders. Increased intensities of visible light accelerated riboflavin destruction. In the spectral region of 4200 to
openaire   +2 more sources

Effects of morphology on the dispersibility of instant whole milk powder

, 2020
The functionality and performance of instant whole milk powder (IWMP) can be related to its physical and chemical properties; i.e. particle size, morphology and fat distribution.
Haohan Ding, Wei Yu, Irina Boiarkina, N. Depree, B. Young   +4 more
semanticscholar   +1 more source