Results 41 to 50 of about 49,851 (305)
Food Chemistry: XPasteurization, 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 +7 more
doaj +1 more source
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 +7 more
doaj +1 more source
Infusion pasteurization of whole milk and skim milk: Influence on viscosity and particle size [PDF]
, 2008 Infusion pasteurization was performed on both whole milk and skim milk and at different temperatures in the range 72°C-120°C. The skim milk was prepared at a commercial dairy and had been heated to approx. 60°C during the separation process.
Hougaard, A.B., Ipsen, R.
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, 2020 The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated.
De Grande, Annatachja +7 more
core +1 more source
Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade
Agribusiness, EarlyView.ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley +1 more source
Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme [PDF]
, 2011 Stable high-hydrostatic-pressure (HHP)-resistant Listeria monocytogenes LO28 variants were previously isolated and characterized. These HHP variants were also more resistant to heat.
Boeijen, K.H., van +4 more
core +1 more source
The Role of the Gut Microbiota in Allogeneic Hematopoietic Cell Transplantation
American Journal of Hematology, EarlyView.ABSTRACT Allogeneic hematopoietic cell transplantation (allo‐HCT) is an effective treatment for patients with high‐risk hematologic malignancies. Over the last decade, gut microbiota composition during allo‐HCT has been associated with patients' outcomes.
Wenjing Hao +4 more
wiley +1 more source
Infusion pasteurization of milk: Influence on the viscosity and casein micelle size [PDF]
, 2008 Milk is normally heat treated in order to obtain safe dairy products with an elongated shelf life as compared to raw milk. New methods, such as infusion pasteurization, for heat treatment of milk are currently being developed.
Hougaard, A.B., Ipsen, R.
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Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro +6 more
wiley +1 more source
Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland [PDF]
, 2007 The organic food market is developing dynamically in many European countries and therefore studies concerning the nutritive value of organically produced foods are becoming increasingly important.
Hallmann, Ewelina +2 more
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