Results 31 to 40 of about 4,872 (207)
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Foods, 2013 Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties.
Pamela Manzi +2 more
doaj +1 more source
Extraction and detection of DNA from UHT milk during storage
CyTA - Journal of Food, 2020 DNA plays an important role in molecular authentication of dairy products, both heat treatment and storage may impair the detection limit of the DNA-based method.
Jing Liao, Yongfeng Liu
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, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu +17 more
core +1 more source
Mesophilic microorganisms in UHT milk
Revista do Instituto de Latícinios Cândido Tostes, 2021 Milk treated by Ultra High Temperature - UHT is present in most national diets and takes a fundamental role in human nutrition. Mesophilic microorganisms stand out as the main product quality indicators. Thus, the objective of this paper was to detect, quantify and evaluate the Gram morphology of mesophilic bacteria isolated from three different brands
Delane Ribas da Rosa +2 more
openaire +1 more source
Food Chemistry International, EarlyView.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Journal of Food ProtectionThe demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to ...
Isabella Maria Fernandes Botelho Moreira +4 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley +1 more source
Advanced Biomedical Research, 2017 Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani +5 more
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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
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Global Challenges, Volume 10, Issue 6, June 2026.Post‐consumer rigid polyethylene waste was characterized for odor‐active compounds using sensory analysis, comparative odor extract dilution analysis, and 2D‐GC‐MS/O. Twenty‐eight odorants were identified, with four reported for the first time. A direct comparison with polypropylene suggests polymer‐specific adsorption–desorption dynamics governed by ...
Tiago G. A. Belé +4 more
wiley +1 more source