Results 61 to 70 of about 2,613 (175)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Detection of Bacillus cereus in pasteurized and UHT milk market in Serra Gaúcha, RS

Revista do Instituto de Latícinios Cândido Tostes
The presence of the bacteria Bacillus cereus in milk reflects an important concern to dairy products due to its ability to sporulate and to the possibility of the spore resisting the thermal treatment known as UHT (ultra-high temperature), which can ...
Angélica Cortellini Rui, Fernanda Cattani, Thaís Dalzochio   +2 more
doaj   +1 more source

IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE [PDF]

مجلة الأنبار للعلوم الزراعية
The study investigated the survival and growth of heat-tolerant microorganisms, including Bacillus cereus, Geobacillus stearothermophilus, and Clostridium sporogenes in ultra-heat treatment (UHT) processed milk stored under different temperature ...
H. J. Al-Kaabi, Z. E. Djomeh
doaj   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, Volume 2, Issue 2, Page 155-163, June 2026.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Odor Modification in Rigid Polyethylene Waste: Impact of Different Washing on Sensory Analysis and Characterization

Global Challenges, Volume 10, Issue 6, June 2026.
Post‐consumer rigid polyethylene waste was characterized for odor‐active compounds using sensory analysis, comparative odor extract dilution analysis, and 2D‐GC‐MS/O. Twenty‐eight odorants were identified, with four reported for the first time. A direct comparison with polypropylene suggests polymer‐specific adsorption–desorption dynamics governed by ...
Tiago G. A. Belé, Martijn Roosen, Helene M. Loos, Steven De Meester, Andrea Buettner   +4 more
wiley   +1 more source

Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]

Shipin Kexue
The enhancing effects of different pre-treatment techniques (addition of emulsifying salts, electrodialysis, and resin adsorption) on the stability of ultra-high temperature (UHT)-sterilized yak milk with standardized protein content was investigated by ...
CAO Hongyu, ZHAO Xiaoxuan, WANG Yunna, XIE Ning, LI Xu, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, LI Hongjuan, ZHANG Shuwen
doaj   +1 more source

Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature

Journal of Dairy Science
: Heat treatment of milk is an indispensable process for ensuring microbiological safety and extending the shelf life of milk. Ultra-high temperature–processed milk results in undesirable cooked flavors. An increasing trend exists toward approaches using
Mitsuharu Matsumoto, Taito Yamada, Yusuke Takemori   +2 more
doaj   +1 more source

Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro

Scientia Agricola, 2007
Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate ...
Cristiana de Paula Pacheco-Sanchez, Pilar Rodriguez de Massaguer   +1 more
doaj   +1 more source

Phylogenetic characterization and biodiversity of spore-forming bacteria isolated from Brazilian UHT milk. [PDF]

Braz J Microbiol, 2023
Moreira IMFB, da Silva Rodrigues R, Machado SG, de Carvalho AF.   +3 more
europepmc   +1 more source