Results 221 to 230 of about 56,492 (324)

Comparison of thermonuclease production and staphylococcus aureus growth in raw and pasteurized milk

, 1987
Nero Dorella Filho, Edson Clemente Dos Santos   +1 more
openalex   +1 more source

Effect of pasteurization and season on milk composition and ripening of Ras cheese

, 2012
H. Hattem
openalex   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L‐Threonine Through E. coli in a Bioreactor

Biochemistry Research International, Volume 2026, Issue 1, 2026.
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez, Yudy Natalia Cortés Velásquez, Claudia Patricia Sánchez Henao, Jhon Fredy Vélez Blandón, Rabindranath Paul   +4 more
wiley   +1 more source

Human milk as a source of next-generation probiotics: quantifying <i>Akkermansia muciniphila</i> and microbial contamination risks in donor milk. [PDF]

Iran J Microbiol
Taheri S, Khomeiri M, Shirzad Aski H, Bahador Ghoddusi H, Jafari SM, Allah Ghaemi E.   +5 more
europepmc   +1 more source

Pasteur and after Pasteur

, 1914
openaire   +2 more sources

Nonthermal Preservation of Camel Milk: Comparative Insights Into Electromagnetic and Microwave Processing

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Camel milk is valued for its distinctive nutritional profile and potential therapeutic benefits, yet its rapid spoilage due to high microbial susceptibility limits its commercial potential. Conventional thermal pasteurization ensures microbial safety but compromises heat‐sensitive nutrients and bioactive compounds.
Jahirul Ahmed Mazumder, Mohammad Keewan, Abdelmoneim H. Ali, Adiba Akram, Abdul Hai, Gobind Das, Fawzi Banat, Anupama Bose   +7 more
wiley   +1 more source

Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment. [PDF]

Food Sci Nutr
Abdulstar AR, Al-HiIphy AR, Altemimi AB, Tlay RH, Abedelmaksoud TG.   +4 more
europepmc   +1 more source

Integrated Processing of Dragon Fruit and Cashew Apple Juice for High‐Quality Fruit Wine: A Biotechnological Approach

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Fruit wine production is a promising strategy for enhancing the value of tropical fruits in Vietnam. This study developed a fermented beverage from red‐fleshed dragon fruit (Hylocereus costaricensis) and cashew apple (Anacardium occidentale), investigating the effects of hydrolysis and fermentation conditions on product quality.
Van Thinh Pham, Thi Thu Huong Tran, Le Thi Bich Thom, Nguyen Thanh Danh, Ngoc Minh Truong, Thi Ngoc Tram Ho, Le Hanh Uyen, Binh An Pham, Ngoc Duc Vu, Anupama Bose   +9 more
wiley   +1 more source

Next Generation Sequencing in Defining the Composition of Bacterial Microbiota of Donated Human Milk. [PDF]

Pediatr Gastroenterol Hepatol Nutr
Novoselac J, Pavunc AL, Čuljak N, Ježek D, Bošnjak Z, Ćepulić BG.   +5 more
europepmc   +1 more source

Stability of a colloidal beverage mimic system added with lutein after conventional and microwave pasteurization

, 2019
Mayara Silva Ponte
openalex   +1 more source