Results 41 to 50 of about 52,519 (316)

Better Control of Holder Pasteurization Results in Higher Retention of Human Milk Lactoferrin, IgA, and Lysozyme

open access: yesFrontiers in Pediatrics, 2018
Background: Holder pasteurization is commonly used in milk banks. We previously reported that the pattern of temperature and time may be different according to the pasteurizer used.Aim: The aim of our study was to assess the variances in pasteurization ...
Rachel Buffin   +7 more
doaj   +1 more source

Thermal pasteurization of vegetables and organ meat: safety and quality [PDF]

open access: yes, 2021
Thermal pasteurization is an effective method to achieve food safety and extend the shelf life. But the heat applied also causes food quality degradation.
Qu, Zhi
core   +1 more source

Home Pasteurization of Raw Milk [PDF]

open access: yes, 1999
This document provides information on home pasteurization of raw milk, preferred methods of pasteurization, and health safety while these processes are ...
Cassel, E. Kim   +2 more
core   +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.

open access: yesKvasný 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

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

open access: yesApplied 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
doaj   +1 more source

The pasteurization of France

open access: yesMedicina e historia, 1990
BRUNO LATOUR, The pasteurization of France, trans. Alan Sheridan and John Law, Cambridge, Mass., and London, Harvard University Press, 1988, 8vo, pp. 273, £23.95.
C. Lawrence
semanticscholar   +1 more source

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

open access: yesBIO 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   +2 more
doaj   +1 more source

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

open access: yesExploration 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   +5 more
doaj   +1 more source

Solar Panel based Milk Pasteurization [PDF]

open access: yes, 2001
This paper treats the subject of analysis, design and development of the control system for a solar panel based milk pasteurization system to be used in small villages in Tanzania. The analysis deals with the demands for an acceptable pasteurization, the
Pedersen, Tom Søndergaard   +1 more
core   +2 more sources

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

open access: yesBIO 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   +3 more
doaj   +1 more source

Home - About - Disclaimer - Privacy