Results 61 to 70 of about 14,742 (241)
Food Biomacromolecules, EarlyView.Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu +4 more
wiley +1 more source
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
CyTA - Journal of Food, 2018 The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and ...
You Tian +5 more
doaj +1 more source
Journal of Advanced Pharmaceutical Technology & Research, 2014 Irradiation and use of preservatives are routine procedures to control bio-burden in solid herbal dosage forms. Use of steam or pasteurization is even though reported in the literature, not many studies are available with respect to its application in ...
Hulikal Basavarajaiah Pushpalatha +3 more
doaj +1 more source
Effect of Pasteurization and Gamma irradiation on some pathogens and sensory characteristics of milk [PDF]
Veterinary Medical Journal - Giza, 2017 The aim of this study was to compare between the efficiency of pasteurization and Gamma irradiation treatments for their antimicrobial effects on three important foodborne pathogens including L. monocytogenes, S. aureus and E. coli in milk. Additionally,
Salwa Awad +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
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 +2 more sources