Results 41 to 50 of about 16,509 (224)

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

Pengaruh Variasi Proporsi Sari Bit Merah dan Susu Uht terhadap Sifat Fisikokimia, Mikrobiologis dan Sensoris Yoghurt [PDF]

, 2014
Yoghurt is a fermented milk product with activity of Lactic Acid Bacteria (LAB), Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB). Red beet juice has attractive purplish red color which is a betalain pigment so it can be an alternative ...
Kusumawati, N. (Netty), Nugerahani, I. (Ira), Susanto, Y. (Yanny)   +2 more
core   +3 more sources

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

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

Potential of bacteria isolated from chitin‐enriched soil against Euschistus heros (Hemiptera: Pentatomidae)

Pest Management Science, EarlyView.
B. thuringiensis and B. altitudinis, isolated from chitin‐enriched soil, causing mortality in Euchistus heros under laboratory conditions. First report of B. altitudinis in the control of E. heros. Abstract BACKGROUND Biological control using entomopathogenic microorganisms is a more sustainable alternative to chemical pesticides for managing insect ...
Vicente Guilherme Handte, Valéria Ortaça Portela, Nariane de Andrade, Valdemir Bittencourt Soares, Andressa de Souza Pollo, Ricardo Antonio Polanczyk, Rodrigo Josemar Seminoti Jacques   +6 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

Analisis Perilaku Konsumen Susu Uht (Ultra High Temperature) di Pasar Swalayan Kota Surakarta [PDF]

, 2016
This study aims to, knowing the difference between brand (differences Among brand) UHT milk by consumers in Surakarta, knowing the involvement of consumers (consumer involvement) in the process of making purchasing decisions UHT milk in Surakarta and ...
Sundari, R. W. (RatnaMentari)
core  

Correlation between Lactulose and Furosine in UHT-Heated Milk

Journal of Food Protection, 1996
The kinetics of furosine and lactulose formation during heat treatment of milk and correlations between these parameters have been studied as a contribution for setting legal standards for heat-processed milks. Activation energies of 93.15 ± 5.87 kJ/mol and 153.2 ± 6.49 kJ/mol for furosine and lactulose respectively were computed from zero-order rate ...
Montilla, Antonia, Calvo, Marta M., Santa-María, Guillermo, Corzo, Nieves, Olano, Agustín   +4 more
openaire   +3 more sources

Life Cycle Assessment of Closed‐Loop Opaque Recycled Polyethylene Terephthalate (rPET) Bottles for UHT Milk

Packaging Technology and Science, EarlyView.
The study quantifies environmental impacts of 1 L of ultra‐high‐temperature milk bottles, comparing a 50% recycled opaque PET (rPET) bottle with 100% virgin PET bottles under closed‐loop and non‐closed‐loop recycling scenarios. Results show that 50% opaque rPET bottles outperform 100% virgin PET bottles across all impact categories, enabled by an ...
Alessandra Garzoni, Roberta Stefanini, Giuseppe Vignali   +2 more
wiley   +1 more source