Results 61 to 70 of about 4,872 (207)

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Impact of technology and storage on fatty acids profile in dairy products

Mljekarstvo, 2019
In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage.
Lina Laučienė, Vaida Andrulevičiūtė, Ingrida Sinkevičienė, Artūras Kašauskas, Laima Urbšienė, Loreta Šernienė   +5 more
doaj   +1 more source

Diagnosing the cause of proteolysis in UHT milk

LWT - Food Science and Technology, 2003
Proteolysis of UHT milk during storage at room temperature is a major factor limiting its shelf-life through changes in its flavour and texture. The latter is characterised by increases in viscosity leading in some cases to gel formation. The enzymes responsible for the proteolysis are the native milk alkaline proteinase, plasmin, and heat-stable ...
Datta, Nivedita, Deeth, Hilton C.
openaire   +3 more sources

Determinants of Cow's Milk and Plant‐Based Milk Substitutes Consumption: Cross‐Cultural Study of Portuguese and Irish Young Adults

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Milk production has declined in Europe, while plant‐based milk substitutes (PBMS) gain popularity, especially among young adults. While previous works assessed PBMS consumption and perceptions, limited evidence compares the motives underlying cow's milk and PBMS consumption, particularly across cultural contexts. This study aimed to assess the
Sofia A. Sousa, Diogo Aguiar, Jorge C. Oliveira, Luís M. Cunha   +3 more
wiley   +1 more source

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

, 2004
The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT ...
Deeth, H. C., H. Deeth, B. Bhandari, Krasaekoopt, W., Bhandari, B. R., W. Krasaekoopt   +5 more
core   +1 more source

Incidence and survival of Bacillus sporothermodurans during processing of UHT milk [PDF]

, 2011
The presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line was determined. The effect of chilling, preheating, UHT, reprocessing and H2O2 individually and in combination on the survival of ...
Tabit, Frederick Tawi, Elna M. Buys, Frederick T. Tabit, Buys, E.M. (Elna Maria)   +3 more
core   +1 more source

Consumers Preferences for Presence‐Focused Nutrition Claims in China

International Journal of Consumer Studies, Volume 50, Issue 3, May 2026.
ABSTRACT Highlighting the nutritional value through front‐of‐package nutrition labels is an effective way to make healthier food products stand out in order to attract consumers. However, there is a lack of discussion on presence‐focused nutrition claim (e.g., ‘high in calcium’) compared to absence‐focused nutrition claim (e.g., ‘reduced fat’), but the
Jingjing Wang, Chenguang Li, Xiaoxia Dong, Zhifeng Gao, Eileen Gibney, Shuhua Yang, Lauren McGuinness, Nessa Noronha, Emma Feeney   +8 more
wiley   +1 more source

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

Food Safety and Health, Volume 4, Issue 2, Page 310-326, April 2026.
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

Effects of overprocessing on heat damage of UHT milk

, 2008
Formation of lactulose, furosine, galactosyl- beta-pyranone and lysinoalanine was studied in UHT milk samples produced by either direct or indirect heating on industrial plants and by indirect heating on a pilot plant.
F. Masotti, S. Cattaneo, L.M. Pellegrino
core   +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