Results 41 to 50 of about 14,742 (241)

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

Application of low enthalpy geothermal fluid for space heating and cooling, honey processing and milk pasteurization

Case Studies in Thermal Engineering, 2019
In recent times geothermal industries are more focused towards other utilization rather than the electricity generation using geothermal water. Space heating and cooling, Honey processing and Milk pasteurization through geothermal water are some of such ...
Kriti Yadav, Anirbid Sircar
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

Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization

Food Chemistry: X
Pasteurization, 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, Yongpeng Yin, Mengge Yue, Haomin Sun, Mengyao Kang, Denglin Luo, Bakht Ramin Shah, Yueting Ge   +7 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing

Business Strategy and the Environment, EarlyView.
ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu, Mika Immonen, Aleksi Harju   +2 more
wiley   +1 more source

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria
D.C. Raimundo, R.G. Travaglini, G.O. Souza, K.R. Starikoff, S.A. Sanches, O.B. Souza, S.C. Balian, E.O. Telles   +7 more
doaj   +1 more source

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, EarlyView.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +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