Results 31 to 40 of about 2,613 (175)

EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS [PDF]

Mesopotamia Journal of Agriculture, 2017
The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification.
Atallah Abdulghani, Mahmood Younis Ali
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Heliyon, 2019
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability.
Maria A. Karlsson, Maud Langton, Fredrik Innings, Bozena Malmgren, Annika Höjer, Malin Wikström, Åse Lundh   +6 more
doaj   +1 more source

Survey of Smallholder Dairy Cattle Farming System and Antibiotic Residues in Raw Cow's Milk in Bagamoyo District, Tanzania

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Smallholder dairy farmers in Tanzania face livestock disease challenges that drive imprudent antimicrobial use and fuel antimicrobial resistance (AMR). In Bagamoyo, poor husbandry and limited disease control result in high prevalence of vector‐borne infections, commonly treated with oxytetracycline (OTC).
Ridhiwan I. Ramadhani, Hezron Emmanuel Nonga   +1 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, Solimar Gonçalves Machado, Rodrigo Rezende Cardoso, Maria Cristina Dantas Vanetti   +3 more
doaj   +1 more source

UHT processed milk concentrates

Le Lait, 2000
Ultrafiltration and reverse osmosis concentrates made from milk with differing fat and protein contents were sheared in defined flow conditions to establish the critical concentration of the constituents beyond which flow properties and heat stability change.
openaire   +2 more sources

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source