Results 41 to 50 of about 42,875 (286)
Exploration of Foods and FoodomicsAim: 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 +5 more
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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
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Journal of the American Medical Association, 1910 Public opinion in this country swings violently in one direction or another, occasionally on insufficient premises; and this, I think, applies to the present attitude among many pediatrists in this country concerning the pasteurization of milk. We can all agree that what we want is a safe, raw milk, since we all wish, in the artificial feeding of ...
openaire +3 more sources
Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods [PDF]
BIO Web of ConferencesThermal 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 +3 more
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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 +3 more
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Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
Food Science and Technology, 2020 Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide.
Dahmane Tadjine +6 more
semanticscholar +1 more source
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
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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
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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
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