Results 241 to 250 of about 34,001 (265)

Ultra high quality uHTS

Drug Discovery Today, 2003
openaire   +1 more source

Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk

Food Hydrocolloids, 2008
Valérie Gagnaire
exaly  

Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK

Food Chemistry, 2018
David Ian Givens
exaly  

UHT metamorphism of felsic gneiss

Geochimica et Cosmochimica Acta, 2006
T. Hokada, S. Suzuki
openaire   +1 more source

Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

Food Chemistry, 2011
Marcia Danielle Ferreira, Daniel Granato
exaly  

Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin

Food Chemistry, 2018
Chunyue Zhang, Etske Bijl, Kasper Arthur Hettinga   +2 more
exaly  

Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk

Food Research International, 2018
Paolo D'Incecco, Giovanni Cabassi, Johannes A Hogenboom   +2 more
exaly  

Contamination of UHT milk by aflatoxin M1 in Iran

Food Control, 2010
Ali Heshmati
exaly  

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

Food Hydrocolloids, 2019
Lloyd Condict, Andrew Hung, John F Ashton   +2 more
exaly  

Výroba a kvalita UHT mlieka

2016
This work deals with ways of heat treatment of milk but a big part of my work focuses on UHT treatment. UHT milk is a milk with a long period of shelf life which is made from milk and it is heat treated. The way of heat treatment is an Ultra Heat Treatment, UHT. The milk is heated on 135 °C for a little while (1, 2 sec). Then, it is chilled very fastly
openaire   +1 more source