Results 211 to 220 of about 34,001 (265)
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Volatile Sulphur Compounds in UHT Milk
Critical Reviews in Food Science and Nutrition, 2008Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone.
Zahir Al-Attabi
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Miniaturized HTS technologies – uHTS
Drug Discovery Today, 2001The transition from slow, manual, low-throughput screening to industrialized robotic ultra-high throughput screening (uHTS) in the past few years has made it possible to screen hundreds of thousands of chemical entities against a biological target in a short time-frame. The need to minimize the cost of screening has been addressed primarily by reducing
J, Wölcke, D, Ullmann
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2022
UHT processing of milk consists of treating the milk at 138–145°C for 2–10s. The process allows attaining commercial sterility with a very minimal impact on the product's nutritional value. The quality, stability, acceptability, and sensorial properties of the products are affected by the combined influence of the quality of the raw milk, processing ...
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UHT processing of milk consists of treating the milk at 138–145°C for 2–10s. The process allows attaining commercial sterility with a very minimal impact on the product's nutritional value. The quality, stability, acceptability, and sensorial properties of the products are affected by the combined influence of the quality of the raw milk, processing ...
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International Dairy Journal, 2018
Abstract Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more prone to sediment formation than indirect UHT. In direct UHT milk samples, at low pH ( ∼1.5 m m ), the unstable κ-casein-depleted casein micelles were prone to calcium ...
Vikas Gaur, Jos Schalk, Skelte G. Anema
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Abstract Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more prone to sediment formation than indirect UHT. In direct UHT milk samples, at low pH ( ∼1.5 m m ), the unstable κ-casein-depleted casein micelles were prone to calcium ...
Vikas Gaur, Jos Schalk, Skelte G. Anema
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UHT milk: Production, quality, and economics
C R C Critical Reviews in Food Science and Nutrition, 1981The review attempts to deal with the state of the art of UHT milk processing, economics, packaging, and quality maintenance. Various methods of processing are covered in detail. A sample system was considered for material and energy balances. A major factor in UHT milk technology is the economics of the process adopted. This is considered for the major
Nairn Kosaric +6 more
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Proteolytic activity in UHT-sterilized milk
Journal of Dairy Research, 1979SUMMARYThe proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974).The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein ...
C, Corradini, P P, Pecis
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Improving UHT processing and UHT milk products
2010Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the significance of the temperature-time profile of the UHT process and relates this to changes that ...
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1986
UHT — milk is gaining popularity in India due to its long shelf life and hence there is a need to investigate the suitability of UHT — milk for conversion to fermented products. In the present study, efforts have been made to convert UHT — milk to Yoghurt with low acidity, increased flavour with a long shelf-life.
Ajay Goyal, D. N. Prasad
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UHT — milk is gaining popularity in India due to its long shelf life and hence there is a need to investigate the suitability of UHT — milk for conversion to fermented products. In the present study, efforts have been made to convert UHT — milk to Yoghurt with low acidity, increased flavour with a long shelf-life.
Ajay Goyal, D. N. Prasad
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Ultra-high temperature (UHT) gratings
2008 1st Asia-Pacific Optical Fiber Sensors Conference, 2008Regenerated gratings seeded by type I gratings withstand temperatures beyond 1000°C. A new approach to increasing temperature resistance of ultra high T stable gratings is presented.
J. Canning +3 more
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Nanoliter Dispensing for uHTS Using Pin Tools
ASSAY and Drug Development Technologies, 2005Miniaturization of assays is an important objective in Ultra-HTS. One of the major obstacles has been to find fluid handling systems capable of reliably and accurately delivering between 2 and 200 nl of test compound to assay plates. New methods of forming pins, placing slots in the pins, and hydrophobic coatings bonded onto the pins solve many of the ...
Patrick H, Cleveland, Patricia J, Koutz
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