Results 61 to 70 of about 42,875 (286)

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.

open access: yesJournal of Dairy Science, 2018
Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect.
Y. Li, H. Joyner, B. Carter, M. Drake
semanticscholar   +1 more source

Gut microbiota‐related modulation of immune mechanisms in post‐infarction remodelling and heart failure

open access: yesESC Heart Failure, Volume 12, Issue 2, Page 942-954, April 2025.
Abstract The immune system has long been recognized as a key driver in the progression of heart failure (HF). However, clinical trials targeting immune effectors have consistently failed to improve patient outcome across different HF aetiologies. The activation of the immune system in HF is complex, involving a broad network of pro‐inflammatory and ...
Johann Roessler   +4 more
wiley   +1 more source

Modelling and control of plate heat exchanger with continuous high-temperature short time milk pasteurization process – A review

open access: yesChemical Engineering Journal Advances, 2022
Higher Temperature Short Time pasteurization (HTST) is favoured in dairy plants over other pasteurization techniques. Since the HTST approach preserves vitamins and improves sensory features in dairy products.
M. Indumathy   +3 more
doaj  

Micellar Calcium Phosphate Adjustments in Camel Milk: Rennet‐Induced Gel Properties, Digestibility, and Bioactivities of Bioaccessible Compounds

open access: yesFood Chemistry International, EarlyView.
Adjusting micellar calcium phosphate (MCP) levels in camel milk significantly influences rennet‐induced gelation, digestibility, and bioactive compound release. Lower MCP content enhances protein hydrolysis, antioxidant activity, and biological functions while reducing gel strength, offering insights for optimizing camel milk‐based nutritional products
Mutamed M. Ayyash   +4 more
wiley   +1 more source

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

open access: yesFrontiers in Microbiology, 2018
Donor milk is the best alternative for the feeding of preterm newborns when mother's own milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5°C for 30 min).
D. Escuder-Vieco   +7 more
semanticscholar   +1 more source

The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Hawthorn: A Review

open access: yesFood Frontiers, EarlyView.
This review systematically and comprehensively analyzes hawthorn (Crataegus spp.), covering its bioactive constituents, properties, and processed products. ABSTRACT Hawthorn is widely cultivated in China, with excellent varieties and steadily increasing production.
Wenteng Yang   +7 more
wiley   +1 more source

Milk Bank Pooling Practices Impact Concentrations and Variability of Bioactive Components of Donor Human Milk

open access: yesFrontiers in Nutrition, 2020
Background: Donor human milk (DHM) bank practices, such as pasteurization and pooling according to postpartum age of milk donations and number of donors included in a pool may impact the resulting concentration of bioactive components of DHM.Aims: We ...
Bridget E. Young   +4 more
doaj   +1 more source

Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life.

open access: yesJournal of Dairy Science, 2019
High-power, low-frequency ultrasound has been suggested as a novel processing technique with the potential to extend milk shelf life via inactivation of bacteria and spores that survive standard pasteurization.
Seung-Yong Lim, L. Benner, S. Clark
semanticscholar   +1 more source

Stable Natural Iron Complex Micronutrient Powder for Enhanced Cellular Uptake

open access: yesFood Frontiers, EarlyView.
Addressing iron deficiency, this study introduces FeC‐4‐1, a novel iron complex of ferrous sulfate, vitamin C, and histidine, designed for enhanced stability and cellular uptake. FeC‐4‐1 demonstrated superior stability in diverse food matrices, rapid iron release in simulated digestion, and significantly higher cellular iron uptake, while maintaining ...
Shahad K. Alsaiari   +8 more
wiley   +1 more source

Mathematical modeling and optimization of pasteurization for the internal pressure and physical quality of canned beer

open access: yesHeliyon, 2023
Globally, beer is the most popular alcoholic beverage. To accomplish microbial stabilization and extend the shelf life of beer, it is typically subjected to in-package pasteurization using a tunnel pasteurizer.
Ruthaikamol Thongon   +4 more
doaj  

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