Results 131 to 140 of about 55,502 (304)

Incorporating glass transition concepts to explain rice milling-quality reductions during the drying process [PDF]

, 2005
Previous research has indicated that while drying rough rice using air temperatures above the glass transition temperature (Tg), head rice yield (HRY) reductions are incurred if a state transition occurs when severe intra-kernel moisture content (MC ...
Schluterman, Derek A., Siebenmorgen, Terry J.   +1 more
core   +2 more sources

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 more
wiley   +1 more source

Milk [PDF]

, 1963
PDF pages ...
Cole, Darrel, Gruner, Pauline, Koval, Frank, Netz, Irene, Simonds, Lois, Zehr, Donald   +5 more
core  

Mechanisms of Action Involved in the In Vivo Gastroprotective Response of Fruits: A Systematic Review

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Gastrointestinal diseases remain a significant global health concern, primarily due to the limitations of current pharmacological treatments, which often come with adverse side effects and high recurrence rates. This situation highlights the urgent need for safer and more effective alternatives.
Isabel Sousa Alcântara, Renata Torres Pessoa, Lucas Yure Santos da Silva, Tarcisio Mendes Silva, Isis Oliveira Menezes, Anita Oliveira Brito Pereira Bezerra Martins, Irwin Rose Alencar de Menezes, Almir Gonçalves Wanderley   +7 more
wiley   +1 more source

Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken

Shipin gongye ke-ji
To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor ...
Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, Huafa DONG   +6 more
doaj   +1 more source

Pasteurisation: A Sour Tale [PDF]

, 2009
The word ‘pasteurization’ conjures a picture of two related periods in history. The first is that breakthrough moment when pasteurization entered the scene of an industrially created health calamity: cows fed off the sludge byproduct of distilleries ...
Angela Hirst
core  

Effect of High‐Pressure Processing Operating Parameters on Microbial Inactivation and Bioactive Protein Preservation in Bovine Milk: A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT In the U.S., bovine milk is processed using thermal pasteurization to ensure microbial safety. However, this process alters the structure of heat‐sensitive bioactive proteins associated with the functional benefits of raw milk, including antimicrobial, immunomodulatory, and antioxidant proteins.
Rudy Sykora, Caleb Mark, Marie Biondi Ryan, Bishal Barman, Michael Pitino, David C. Dallas   +5 more
wiley   +1 more source

Validation of the SL3 -Lactam Test for Screening Milk in Compliance with U.S. Pasteurized Milk Ordinance: Performance-Tested MethodSM 040701 [PDF]

, 2008
Robert Salter, David Conaway, Robert Markovsky   +2 more
openalex   +1 more source

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness [PDF]

, 2021
Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, Fathalla Hamed, Ahlam Alhammadi, Rabih Kamleh, Afaf Kamal‐Eldin   +6 more
openalex   +1 more source

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source