Results 51 to 60 of about 4,872 (207)
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 +4 more
openaire +3 more sources
UHT milk contains multiple forms of alpha(S1)-casein that undergo degradative changes during storage
, 2012 Milk proteins are susceptible to chemical changes during processing and storage. We used proteomic tools to analyse bovine alpha(S1)-casein in UHT milk.
Alewood, Paul F. +3 more
core +1 more source
Heat Treatment of Bovine Milk Impacts Gastric Emptying and Nutrient Appearance
Medical Sciences Forum, 2023 Milk structural assemblies (e.g., casein micelles) occur naturally and can be altered during processing, and this may influence the milk’s nutritional properties. Heat treatment of dairy ensures microbiological safety and extends shelf-life.
Amber M. Milan +15 more
doaj +1 more source
Frontiers in Public Health, 2022 BackgroundMilk is a common infant food in peri-urban Kenya that can transmit diarrhea-causing enteric pathogens. Little is known about how contamination of milk at point of purchase and household handling of milk-based infant foods contribute to infant ...
Vivian Hoffmann +6 more
doaj +1 more source
Nutraceutical Interventions in Stunting: Advances, Challenges, and Prospects
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Schematic representation of nutraceutical mechanisms in the management of stunting, illustrating an integrative pathway from pathological etiology to therapeutic outcome. (Left) Chronic malnutrition and recurrent infections contribute to gut dysbiosis and environmental enteric dysfunction (EED), leading to systemic inflammation and growth faltering ...
Souvia Rahimah +8 more
wiley +1 more source
Molecules, 2021 Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra ...
Yangdong Zhang +6 more
doaj +1 more source
Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.Poor husbandry practices in Bukombe District accelerate diseases in livestock and indiscriminate uses of antimicrobials. Cow abortions, raw cow placenta and aborted fetuses feeding dogs, communal grazing and watering and introduction of new animals predict brucellosis in the herd.
Makoye Mhozya +2 more
wiley +1 more source
, 2010 The aim of the present work was to investigate the applicability of a Wavelet Neural Network to describe the inactivation pattern of Listeria monocytogenes by high hydrostatic pressure in ultra high temperature (UHT) whole milk, and evaluate its ...
Nychas, G.J.E. +3 more
core +1 more source
Shelf Life Prediction of UHT Milk Packaging Based on BP Neural Network
Shipin gongye ke-jiTo investigate the effects of initial protein, fat content, and storage temperature on the shelf life of UHT pure milk packaging, three types of UHT pure milk were used as research objects to experimentally measure sample browning index and protein ...
Hongjie XI +5 more
doaj +1 more source
Safety and quality evaluations of liquid milk and infant formula products in China in 2022
Animal Research and One Health, 2023 Milk serves two nutritional functions: it provides nutrition while also maintaining a healthy intestinal microenvironment. Thus, the safety and quality of milk products are critical for consumers' health.
Lu Meng +4 more
doaj +1 more source