Results 1 to 10 of about 34,001 (265)
Malondialdehyde and antioxidant content of pasteurized, semi-skimmed uht and uht milks [PDF]
Eurasian Journal of Veterinary Sciences, 2023 Aim: In this study, to evaluate oxidant and antioxidant parameters of pasteurized, semi-skimmed UHT and UHT milks, the malondialdehyde (MDA), vitamin (Vit) C, total protein (TP), reduced glutathione (rGSH) levels and catalase (CAT) activity of them were ...
Filiz Kazak
doaj +3 more sources
Color Changes of UHT Milk During Storage [PDF]
Sensors, 2008 In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient ...
Popov-Raljić, Jovanka +4 more
openaire +5 more sources
Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut [PDF]
Mol Nutr Food ResABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A +4 more
europepmc +2 more sources
Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk [PDF]
FoodsThis study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li +12 more
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Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics [PDF]
Food Chemistry: XThe quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and
Jinyu Xu +9 more
doaj +2 more sources
Effect of Steam Infusion and Steam Injection Ultra-High Temperature Treatment on Active Proteins and Flavor Compounds in Milk(浸入式和喷射式超高温瞬时灭菌对牛乳中活性蛋白和风味化合物的影响) [PDF]
Shipin kexue jishu xuebao, 2023 Ultra-high temperature treatment (UHT) is a common sterilization method for milk that can be classified as direct and indirect UHT. Direct UHT was not widely applied in the dairy industry due to the high cost.
MENG Fanyu(孟繁宇) +9 more
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Journal of Family Medicine and Primary Care, 2022 Background: Tobacco use is a modifiable risk factor for developing cardiovascular diseases, of which hypertension is a major killer. Uncontrolled hypertension (UHT) is a major public health concern that exerts a financial and service burden on the health
Harshvardhan Singh +4 more
doaj +1 more source
Pubvet, 2020 O leite possui uma composição nutricional balanceada, que inclui todos os nutrientes essenciais, para o crescimento e desenvolvimento das espécies mamíferas.
Bruna Pessine Novaes de Lima +7 more
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Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2020 One of the processed milk products is Ultra Taro UHT milk. The aim of this research was to analyze Ultra Taro UHT milk’s importance level of attributes and combinations of the attributes which are preferred based on consumer preferences.
Azimmatul Ihwah +3 more
doaj +1 more source
Foods, 2022 This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to ...
Shiyao Jiang +6 more
doaj +1 more source