Results 161 to 170 of about 49,851 (305)

Effects of Holder Pasteurization on 15-F2t-Isoprostane and Total Antioxidant Power in Donor Human Milk. [PDF]

Biomolecules
Bellisario V, El Sherbiny S, Squillacioti G, Spadavecchia A, Punziano E, Coscia A, Peila C, Bono R.   +7 more
europepmc   +1 more source

Pasteur as Artist [PDF]

Proceedings of the Royal Society of Medicine, 1923
openaire   +2 more sources

FOOD SAFETY INNOVATION IN THE UNITED STATES: EVIDENCE FROM THE MEAT INDUSTRY [PDF]

Recent industry innovations improving the safety of the Nation's meat supply range from new pathogen tests, high-tech equipment, and supply chain management systems, to new surveillance networks.
Caswell, Julie A., Golan, Elise H., Moore, Danna L., Ollinger, Michael, Roberts, Tanya, Salay, Elisabete   +5 more
core   +1 more source

Whole‐Genome Sequencing‐Based Monitoring of Cronobacter sakazakii ST4 Persistence in an Irish Dairy Powder Facility

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
In dairy powder manufacturing facilities, the repeated isolation of clonally related Cronobacter sakazakii isolates underscores the persistent challenge of eliminating contamination risks posed by this pathogen, which may rapidly proliferate under conducive environmental conditions.
Qicheng Hao, Francis Butler
wiley   +1 more source

Impact of processing techniques on donor human milk: a multi-omics and bioinformatics scoping review. [PDF]

Front Nutr
Agudelo-Pérez S, Diaz-Bruce J, Karduss Preciado C, Yanes-Galavis S, Murillo Garantiva L, Ortiz Peralta D.   +5 more
europepmc   +1 more source

Compulsory Pasteurization [PDF]

BMJ, 1937
openaire   +2 more sources

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source

Effect of pasteurized chicken egg yolk diluent on the cryopreservation of boar semen. [PDF]

PeerJ
Zhang B, Chang F, Liu H, Li J, Gu Y, Li W, Ruan C.   +6 more
europepmc   +1 more source

Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The E‐tongue combined with sensory and chemical analysis effectively discriminated fresh milk and yoghurt based on processing parameters and formulations. Astringency emerged as the key predictor for quality control. ABSTRACT Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions
Juan Huang, Jing‐wei Zhong, Li‐guang Jiang, Yan‐yan Huang, Dong‐mei Liu   +4 more
wiley   +1 more source

Induced Electric Field Processing of Watermelon Juice: Effects on Microbial Inactivation, Physicochemical Stability, and Flavor Retention During Refrigerated Storage. [PDF]

Foods
Liu Y, Li LL, Fan MY, Ni ZJ, Ma RH, Wei ZJ, Thakur K.   +6 more
europepmc   +1 more source