Results 31 to 40 of about 14,742 (241)

THE CASE FOR PASTEURIZATION [PDF]

Journal of the American Medical Association, 1912
Few practical sanitary questions have aroused so lively and even intense feeling as the pasteurization of milk. Pasteurization has been called a "makeshift" and a "mere makeshift"; the secretary of the Illinois State Board of Health has referred to it as "an unreliable remedy for an uncertain danger." It is declared to be "an incentive to uncleanliness,
openaire   +1 more source

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

Effect of tunnel pasteurization upon sensory stability of beer. II. Monitoring of effect given by time of pasteurization carried out at the temperature of 63 °C.

Kvasný průmysl, 2001
This information follows up withthe previous article (Kvasny Prum. 47, 2001, p. 202)and presents results of the influence upona wide spectrum of the physicochemical parameters of beer, given by the effect of the time of tunnel pasteurization realized on ...
J. JANOUŠEK, G. BASAŘOVÁ
doaj   +1 more source

Influence of first colostrum pasteurization on serum immunoglobulin G, iron, and activity of gamma-glutamyltransferase in newborn dairy calves [PDF]

Veterinary World, 2021
Background and Aim: Colostrum pasteurization is an established procedure in dairy farms in developed countries. This practice can improve the health status of the offspring by reducing several pathogens. This study aimed to focus on the pasteurization of
Sebastian Ganz, Klaus Failing, Abdulwahed Ahmed Hassan, Michael Bülte, Axel Wehrend   +4 more
doaj   +1 more source

The Effect of Packaging Type and Pasteurization Time on Changes in The Quality of Getuk Lindri [PDF]

BIO Web of Conferences
Getuk Lindri is a traditional food made from boiled cassava which is mashed and mixed with granulated sugar. Getuk Lindri is not widely produced as a souvenir because Getuk Lindri is a semi-wet food that has a short shelf life of 1-2 days.
Halim Risjad, Ritonga Abdul Mukhlis, Novitasari Dian   +2 more
doaj   +1 more source

Comparative thermal analyses of solar milk pasteurizers integrated with solar concentrator and evacuated tube collector

Energy Reports, 2022
Solar-based milk pasteurization enables decentralized maintenance of milk in remote areas of developing countries like Pakistan. Two innovative and efficient medium temperature range solar techniques; solar concentrator (SC) and evacuated tube collectors
Khawar Saeed Khan, Yasir Latif, Anjum Munir, Oliver Hensel   +3 more
doaj   +1 more source

Increasing of craft beer shelf life, with and without alcohol, through immersion batch pasteurization

Exploration of Foods and Foodomics
Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is ...
Rut Domínguez, Belén Notario, Mariano Jiménez, María del Mar Espinosa, Luis Romero, Manuel Domínguez   +5 more
doaj   +1 more source

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, F. Di Natale, A. Budelli, R. Nigro   +3 more
doaj   +1 more source

Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice

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, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, Fabian Weber   +5 more
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