Results 61 to 70 of about 2,738 (172)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Recent Advances in Food Allergens and Emerging Biosensing Technologies
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu +6 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 TostesThe 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 +2 more
doaj +1 more source
IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE [PDF]
مجلة الأنبار للعلوم الزراعيةThe 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
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source
Enhancement of Thermal Stability of Ultra-high Temperature-Sterilized Yak Milk by Different Pretreatment Techniques [PDF]
Shipin KexueThe 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
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 +2 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 +3 more
europepmc +1 more source
Application of ATR-FTIR Incorporated with Multivariate Data Analysis for Discrimination and Quantification of Urea as an Adulterant in UHT Milk. [PDF]
Foods, 2023 Tan E +4 more
europepmc +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 +1 more
doaj +1 more source