Results 31 to 40 of about 55,502 (304)

Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice

Applied Sciences, 2020
The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice.
Tareq A. M. Alabdali, Necattin Cihat Icyer, Gulsum Ucak Ozkaya, Muhammed Zeki Durak   +3 more
doaj   +1 more source

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, Philipp Hammer, Martin Runge, Peter Valentin-Weigand, Heinrich Neubauer, Klaus Henning, Katja Mertens-Scholz   +6 more
doaj   +1 more source

The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry [PDF]

, 2015
peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed ...
Beresford, Tom, Cotter, Paul D., Fenelon, Mark, Gopal, Nidhi, Hill, Colin, Ross, R Paul   +5 more
core   +1 more source

The Effects of Microwave and Thermosonication Applications on the Quality in The Pasteurization of Orange Juice

Turkish Journal of Agriculture: Food Science and Technology, 2020
The aim of the study was pasteurization of orange juces using microwave, thermosonication and traditional methods and comparing the quality properties.
Hamza Bozkır, Ahsen Rayman Ergün
doaj   +1 more source

Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods [PDF]

BIO Web of Conferences
Thermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat.
Kamilla Amanda Alya, Mardhiyah Aina, Visinanda Agastya, Harjunowibowo Dewanto   +3 more
doaj   +1 more source

Comparative analyses of holder pasteurization vs. HTST pasteurization for donor milk: a cost-minimization study applicable to human milk banks

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, Jorge Arenas Vidal, Paula Rojas García, Marino J Gónzález, Nadia Raquel García Lara, Carmen Rosa Pallás Alonso   +5 more
doaj   +1 more source

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, María José Villanueva-Suárez, Rocío De la Peña-Armada, Alejandra Garcia-Alonso, Inmaculada Mateos-Aparicio   +4 more
doaj   +1 more source

In Situ Raman Analysis of CO\u2082-Assisted Drying of Fruit-Slices [PDF]

, 2017
This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO\u2082) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon.
Bahr, Leo, Braeuer, Andreas Siegfried, Gebrekidan, Medhanie Tesfay, Michelino, Filippo, Schuster, Julian Jonathan, Spilimbergo, Sara, Zambon, Alessandro   +6 more
core   +2 more sources

The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham

Foods and Raw Materials
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and ...
Nasim Azizpour, Seyed Hadi Razavi, Mehran Azizpour, Esmaeil Khazaei Poul   +3 more
doaj   +1 more source

Trends in technology, trade and consumption likely to impact on microbial food safety [PDF]

, 2010
Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United ...
Cole, M.B., Cook, P.E., Gorris, L.G.M., Quested, T.E.   +3 more
core   +2 more sources