Results 51 to 60 of about 420 (131)

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

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
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

Shelf Life Prediction of UHT Milk Packaging Based on BP Neural Network

Shipin gongye ke-ji
To 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, Lijun SONG, Yuming DENG, Zepeng LI, Lixin LU, Ke ZENG   +5 more
doaj   +1 more source

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

Food Biomacromolecules, Volume 3, Issue 1, Page 140-162, March 2026.
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

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk

Foods
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man   +12 more
doaj   +1 more source

Leite em pó desnatado não inativado e leite desnatado uht para preservação e fertilidade do sêmen eqüino resfriado The use of not inactivated nonfat dry milk and uht skim milk in the preservation and fertility of cooled equine semen

Ciência Rural, 1998
O presente estudo foi delineado com o objetivo de verificar a necessidade de inativar o leite em pó desnatado reconstituído, bem como o uso do leite desnatado UHT como diluente de sêmen eqüino resfriado. Para tanto, foram efetuados dois experimentos.
Luciana Silva Meirelles, Eduardo Malschitsky, Adriana Pires Neves, Magda Jochims Vieira, Andrea Keller, Arthur Kardel Hött, Iara Marília Antoniazzi de Moraes, Petra Garbade, Ricardo Macedo Gregory, Rodrigo Costa Mattos   +9 more
doaj   +1 more source

The Occurrence and Risk Assessment of Exposure to Aflatoxin M in Ultra-High Temperature and Pasteurized Milk in Hamadan Province of Iran [PDF]

Osong Public Health and Research Perspectives, 2019
Objectives Aflatoxins are a category of poisonous compounds found in most plants, milk and dairy products. The present research was carried out to detect the presence of aflatoxin M1 (AFM1) in samples of milk collected from Hamadan province, Iran ...
Amir Sasan Mozaffari Nejad, Ali Heshmati, Tayebe Ghiasvand   +2 more
doaj   +1 more source

From Fermentation to Functionality: Lipidomic Characterization and Index‐Based Evaluation of Plant‐Based Kefir

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Lipidomic characterization and index‐based evaluation of plant‐based kefir. ABSTRACT This study aimed to characterize the fatty acid composition and to evaluate lipid quality indices of kefir produced with varying ratios of chestnut milk and reconstituted skim milk, using both traditional and commercial starter cultures.
Buse Usta‐Gorgun, Lutfiye Yilmaz‐Ersan   +1 more
wiley   +1 more source

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Food Science and Human Wellness
Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand ...
Ruixue Ding, Kairu He, Rina Wu, Mengxue Lou, Zhili Liu, Yuqiong Piao, Xiaoyan Liu, Zhishen Mu, Junrui Wu   +8 more
doaj   +1 more source

Recent Developments and Applications of Capillary and Microchip Electrophoresis in Proteomics and Peptidomics (2023–2025)

Journal of Separation Science, Volume 49, Issue 3, March 2026.
ABSTRACT This review article presents a broad overview of developments and applications of capillary electrophoresis (CE) and microchip electrophoresis (MCE) in peptidomics and proteomics in the period 2023–2025. It deals with various methodological aspects, such as sample preparation including preseparation and preconcentration, multidimensional ...
Sille Štěpánová, Václav Kašička
wiley   +1 more source