Results 41 to 50 of about 16,541 (221)

Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

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, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi   +5 more
doaj   +1 more source

Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase. [PDF]

, 2019
Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants.
de Moura Bell, Juliana MLN, German, J Bruce, Ozturk, Gulustan   +2 more
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
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, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System

Journal of Food Protection
The 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, Jaqueline Aparecida Honorato, Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes de Carvalho   +4 more
doaj   +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

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 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

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Food Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout, Priyadarsini Sahoo, Anuprita Ray, Shuvendu Shekhar Mohapatra   +3 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

USEING OF HMF VALUES TO DETECT DRY MILK IN LIQUID MILK [PDF]

Mesopotamia Journal of Agriculture, 2006
A simple and rapid method was performed to detect dulteration of liquid milk with dried milk powder .The method was based on the determination of hydroxymethylfurfural (HMF) produced from Meillard reaction .The HMF value in cow raw milk was 6.69 m.mole/l.
Mowafak Ali, Khazal Abdullah, Mohammad Tawfeeq   +2 more
doaj   +1 more source