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Production of oil palm milk powder by spray drying technique
, 2020In this study, oil palm milk was spray dried to produce palm milk powder in order to prolong the shelf life and easy storage. The objective of this research was to determine the effect of spray drying parameters on palm milk powder properties, which were
Zainatul Asyiqin Samsu +1 more
semanticscholar +1 more source
The determination of milk powder added to whole milk
Food / Nahrung, 1989AbstractThe objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration.
M A, Madkour, B M, Moussa
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, 2019
Many food regulations focus on test/measurement indicators, such as hazard analysis and critical control points (HACCP) and traceability, etc. Other than these indicators, the food industry uses various cues such as product origin as indicators of ...
Erpeng Wang +3 more
semanticscholar +1 more source
Many food regulations focus on test/measurement indicators, such as hazard analysis and critical control points (HACCP) and traceability, etc. Other than these indicators, the food industry uses various cues such as product origin as indicators of ...
Erpeng Wang +3 more
semanticscholar +1 more source
IRON FORTIFICATION OF MILK POWDER
Medical Journal of Australia, 1962The bioavailability of an iron-fortified full cream milk preparation was studied and found to be effective for supplementation of the diet with iron. It consequently could be of value in the prophylaxis against iron deficiency and serve as an additional source of dietary protein.
A E, Davis, T D, Bolin
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, 2019
This article presented a facile and productive method to prepare a bowl-like pore array composed of hollow Au/Ag alloy nanoparticles (Au/Ag BPHAN array).
B. Nie +4 more
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This article presented a facile and productive method to prepare a bowl-like pore array composed of hollow Au/Ag alloy nanoparticles (Au/Ag BPHAN array).
B. Nie +4 more
semanticscholar +1 more source
Food Chemistry, 2019
Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-containing dairy powders. Hydroperoxides are the primary oxidation products from unsaturated fatty-acids that readily yield a complex mixture of volatile organic ...
H. Clarke +4 more
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Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-containing dairy powders. Hydroperoxides are the primary oxidation products from unsaturated fatty-acids that readily yield a complex mixture of volatile organic ...
H. Clarke +4 more
semanticscholar +1 more source
Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage.
Food Chemistry, 2019Changes in physiochemical properties of spray-dried camel milk powders during storage at 11-32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and ...
T. Ho +5 more
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Furosine in consumption milk and milk powders
International Dairy Journal, 1996Abstract Furosine, a marker for the Maillard reaction, can be determined by a HPLC method. Concentrations of furosine in Belgian consumption milk samples were compared with contents of Italian and Spanish consumption milks reported in the literature.
Roland Van Renterghem, Jan De Block
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Food & Function, 2019
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products ...
Rugang Zhu +11 more
semanticscholar +1 more source
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products ...
Rugang Zhu +11 more
semanticscholar +1 more source