Results 101 to 110 of about 52,519 (316)
Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
Food Science and Technology, 2020 Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide.
Dahmane Tadjine +6 more
semanticscholar +1 more source
Design and performance of heat pump intermittent pasteurization machine
, 2016 An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank ...
Jihong, XIE +3 more
core +1 more source
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. +7 more
core +1 more source
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Food Science of Animal Resources, 2017 Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because
Juri Lee +5 more
doaj +1 more source
The Design of Transmission System for Milk Pasteurization Machine. [PDF]
, 2018 Muttaqin,M. Irfan. 2018The Design of Transmission System for Milk Pasteurization Machine. The Final Project, National Institute Of Technology Malang, Faculty Of Industrial Tecnology, Mechanical Engineering Diploma III. Academic Advisor : Ir. Mustiadi,
Irfan, Muttaqin,M.
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source
DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS
Пищевые системы, 2019 High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes,
G. P. Pokudina +2 more
doaj +1 more source
Raw milk and the rejection of food safety
Journal of the Science of Food and Agriculture, EarlyView.Abstract Raw milk remains popular among consumers despite recent outbreaks of foodborne illnesses and public health warnings. Raw milk consumption is not simply consumer rejection of food safety, but a reflection of how consumers interpret food safety. We examine how trust, beliefs, and values affect consumers' decisions about raw milk consumption and ...
Yaohua Feng
wiley +1 more source