Results 71 to 80 of about 34,001 (265)
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues +5 more
wiley +1 more source
Acta Scientiarum: Animal Sciences, 2008 O objetivo do experimento foi avaliar a composição do leite UHT nas regiões Norte e Noroeste do Estado Paraná. O teor de gordura, proteína, lactose, sólidos totais, o perfil dos ácidos graxos e a contagem de células somáticas (CCS) foram medidos em ...
Lucimar Gonçalves de Souza +6 more
doaj +1 more source
ISOLASI BAKTERI COCCUSGRAM POSITIF DI DALAM SUSU ULTRA HIGHT TEMPERATURE (UHT) 6 DAN 3 BULAN MENJELANG KADALUARSA [PDF]
, 2015 ABSTRAKPenelitian ini bertujuan untuk mengisolasi bakteri Gram positif yang mencemari susu UHT pada 6 dan 3 bulan menjelang kadaluarsa. Sebanyak 3 produk susu UHT 3 dan 6 bulan menjelang kadaluarsa digunakan sebagai sampel dalam penelitian.
DEDY SAHPUTRA
core
Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry [PDF]
, 2015 The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-
Fiore, Alberto +3 more
core +5 more sources
Consumers Preferences for Presence‐Focused Nutrition Claims in China
International Journal of Consumer Studies, Volume 50, Issue 3, April 2026.ABSTRACT Highlighting the nutritional value through front‐of‐package nutrition labels is an effective way to make healthier food products stand out in order to attract consumers. However, there is a lack of discussion on presence‐focused nutrition claim (e.g., ‘high in calcium’) compared to absence‐focused nutrition claim (e.g., ‘reduced fat’), but the
Jingjing Wang +8 more
wiley +1 more source
Coesite Discovery in Eclogites Confirms UHP Metamorphism in the Orlica‐Śnieżnik Dome (SW Poland)
Journal of Metamorphic Geology, Volume 44, Issue 3, Page 200-225, April 2026.ABSTRACT Eclogite lenses are exposed within the orthogneiss‐dominated core of the Orlica‐Śnieżnik Dome in the Sudetes, which forms the northeastern margin of the Bohemian Massif (Variscan Belt of Central Europe). The presence of coesite inclusions in garnet and omphacite confirms that these eclogites underwent ultrahigh‐pressure metamorphism.
Małgorzata Nowak +4 more
wiley +1 more source
Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
Revista do Instituto de Latícinios Cândido Tostes, 2017 The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain.
Cláudia Lúcia de Oliveira Pinto +3 more
doaj +1 more source
Akademik Gıda, 2017 Isil islem uygulamasi sirasinda gerceklesen Maillard reaksiyonlari (enzimatik olmayan esmerlesme) urun kalitesi acisindan onemlidir. Bu reaksiyonun ara urunlerinden biri olan hidroksimetilfurfural (HMF), uretim ve depolama asamasinda ozellikle sicakliga bagli olarak degisim gostermektedir.
Turkuaz Ecem Saatli +3 more
openaire +3 more sources
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]
Shipin KexueThe enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by ...
CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen
doaj +1 more source