Results 81 to 90 of about 27,799 (256)
Lactobacillus derived small RNAs protect against Klebsiella pneumoniae infection
iMeta, EarlyView.This study reveals that plant‐derived natural products confer protection against carbapenem‐resistant Klebsiella pneumoniae (CRKP) infection via remodeling the gut microbiota, with Lactobacillus identified as the core beneficial genus. Mechanistically, Lactobacillus murinus (L.
Tingting Xu +5 more
wiley +1 more source
Journal of Parenteral and Enteral Nutrition, EarlyView.Abstract Clinicians face a paucity of evidence‐based recommendations for provision of enteral nutrition in infants born <750 g or <25 weeks’ gestation, termed “nano‐preterm.” Current enteral nutrition recommendations for extremely low birth weight infants may not be broadly applicable to nano‐preterm infants due to physiological and developmental ...
Mar Romero‐Lopez +4 more
wiley +1 more source
Bulletin: Number 172, Edition popular: Continuous Pasteurization of Milk
, 1899 8 pages, 1 article*Continuous Pasteurization of Milk* (Hall, F.
Hall, F. H. +1 more
core +3 more sources
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Food Science of Animal Resources, 2017 Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because
Juri Lee +5 more
doaj +1 more source
, 2010 We determined the time it takes milk, which is heated from 60°F to 150°F, to achieve pasteurization and compared this result with the standard pasteurization process of heating milk at a constant temperature of 150°F for 30 minutes.
Barbosa Alzate, Alejandro +1 more
core +1 more source
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Human milk (HM) is the preferred nutrition for all infants, including preterm and low‐birth‐weight infants, but it may still pose infectious risks even after pasteurization. Data on the behavior of Bacillus cereus in HM are limited. We therefore investigated the growth and survival of B.
Melanie Gsöllpointner +4 more
wiley +1 more source
DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS
Пищевые системы, 2019 High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes,
G. P. Pokudina +2 more
doaj +1 more source
Pasteurization to improve traditional dairy products
, 2018 Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products.
Hilali, Muhi El-Dine
core
JPGN Reports, EarlyView.Abstract Gamma‐glutamyltransferase (γGT), a key enzyme in glutathione metabolism, is abundant in colostrum and may indicate neonatal gastrointestinal maturation, although normative serum values and associations with breast milk intake remain unclear, particularly in preterm infants.
Johanna Jakobs +4 more
wiley +1 more source
The effects of novel pasteurization technologies on egg product functionalities [PDF]
, 2015 Egg products are protein ingredients with multiple functional properties such as gelling, foaming, binding adhesion and emulsification. Because of such properties, these ingredients are desirable in many foods, such as bakery products, meringues, meat ...
C. Alamprese
core +2 more sources