Results 11 to 20 of about 52,519 (316)
Pasteurization Preserves IL-8 in Human Milk [PDF]
Frontiers in Pediatrics, 2018 Background: Pasteurized donor human milk is an alternative feeding when mothers' own milk is not available for premature infants. The effects of pasteurization on the host defense properties of human milk are unclear.
Marilyn V. Giorgi +4 more
doaj +2 more sources
High Temperature—Short Time Pasteurization Has a Lower Impact on the Antiviral Properties of Human Milk Than Holder Pasteurization [PDF]
Frontiers in Pediatrics, 2018 Holder pasteurization (62. 5°C for 30 min) is recommended by all international human milk bank guidelines to prevent infections potentially transmitted by donor human milk. A drawback is that it affects some human milk bioactive and nutritive components.
Manuela Donalisio +11 more
doaj +2 more sources
Comparative analyses of holder pasteurization vs. HTST pasteurization for donor milk: a cost-minimization study applicable to human milk banks [PDF]
International Breastfeeding Journal, 2023 Background High-temperature short-time (HTST) pasteurization (72–75 °C, 15 s) is an alternative treatment to traditional Holder pasteurization (HoP) (62ºC, 30 min) for donor milk.
Diana Escuder Vieco +5 more
doaj +2 more sources
Food Chemistry: XPasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion ...
Wei Xu +7 more
doaj +2 more sources
Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk
Frontiers in Microbiology, 2022 The Gram-negative, obligate intracellular bacterium Coxiella burnetii is the causative organism of the zoonosis Q fever and is known for its resistance toward various intra- and extracellular stressors. Infected ruminants such as cattle, sheep, and goats
Marcel Wittwer +6 more
doaj +2 more sources
Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product
Foods, 2022 After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain ...
Marta Giavoni +4 more
doaj +2 more sources
CFD Simulation for the Pasteurization of Fruit Puree with Pieces
Chemical Engineering Transactions, 2014 Thermal pasteurization is a technique widely utilized in the industry to reduce the microbial content of foods and increase their shelf life. The food pasteurization is commonly carried out in continuous process where the food undergoes to a rapid ...
L. D’Addio +3 more
doaj +2 more sources
FoodsMilk pasteurization and sterilization by heat treatment have an exciting history, which followed steady steps. The main aim of these treatments is to extend the shelf life of milk by destroying pathogenic and milk spoilage bacteria.
Ahmad Rabbani +5 more
doaj +2 more sources
Antioxidants, 2020 The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid ...
Lara Etzbach +5 more
doaj +2 more sources
Skim coconut milk processing by thermal- and ultrasonic-thermal pasteurization [PDF]
, 2023 The coconut industry in Indonesia is significant for national income, with the potential for value-added products that could enhance the industry’s expansion.
Riadi, Lieke +3 more
core +5 more sources