Results 71 to 80 of about 16,509 (224)

Efek Perlindungan Susu Kedelai (Glycine max) Ultra High Temperature (UHT) Terhadap Lambung Mencit [PDF]

, 2012
Background: White Soybean (Glycine max) Milk Ultra High Temperature (UHT) is potential to protect gaster because it contains flavonoid. This study aimed to investigate the protective effect of white soybean milk UHT on mice’s gaster due to aspirin ...
Listyaningsih, Endang, Subandono, Jarot, Wijnaputri, Ginong Pratidina   +2 more
core  

Small‐Scale Village Farmers, Farming Imaginaries and Enrichment Value Creation in Ankara, Turkey

Journal of Agrarian Change, Volume 26, Issue 1, January 2026.
ABSTRACT How are we to understand the continuing importance of small‐scale village farming in a country like Turkey, which is undergoing an expanding process of industrialization and commodification in agriculture? There are two sides to this question: One concerns land use reconfiguration for commercial purposes, contraction of small‐scale farmland ...
Yıldız Atasoy
wiley   +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

Nonthermal Preservation of Camel Milk: Comparative Insights Into Electromagnetic and Microwave Processing

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Camel milk is valued for its distinctive nutritional profile and potential therapeutic benefits, yet its rapid spoilage due to high microbial susceptibility limits its commercial potential. Conventional thermal pasteurization ensures microbial safety but compromises heat‐sensitive nutrients and bioactive compounds.
Jahirul Ahmed Mazumder, Mohammad Keewan, Abdelmoneim H. Ali, Adiba Akram, Abdul Hai, Gobind Das, Fawzi Banat, Anupama Bose   +7 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

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]

, 2010
Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P., Hougaard, A.B., Ipsen, R., Varming, C., Vestergaard, J.S.   +4 more
core   +1 more source

Safety of 6′‐sialyllactose (6′‐SL) sodium salt produced with a derivative strain (Escherichia coli K‐12 MG1655 INB‐6SL_02) of E. coli K‐12 MG1655 (ATCC 700926) as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 6′‐sialyllactose (6’‐SL) sodium salt as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 6’‐SL (sodium salt),
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Thomas Frenzel, Harry J. McArdle, Peter Moldeus, Monika Neuhäuser‐Berthold, Josef Rudolf Schlatter, Henk van Loveren, Estefanía Noriega Fernández, Karen Ildico Hirsch‐Ernst   +23 more
wiley   +1 more source

Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study [PDF]

, 2020
Background Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population.
Fagan, Colette C., Givens, David I., Grandison, Alistair S., Humphries, David J., Jackson, Kim G., Kliem, Kirsty E., Lovegrove, Julie A., Markey, Oonagh, Todd, Sue, Vasilopoulou, Dafni   +9 more
core   +2 more sources

Assessing the problem of excitation light scattering in high‐viscosity jets used in serial crystallography sample delivery

Journal of Applied Crystallography, Volume 58, Issue 6, Page 2078-2089, December 2025.
We experimentally demonstrate that the scattering‐induced decrease in light intensity experienced by a crystal embedded in a high‐viscosity jet is very limited in materials such as lipidic cubic phase or hydroxyethyl cellulose, and therefore cannot justify the use of pump energies exceeding the linear excitation regime under realistic experimental ...
Stanisław Niziński, Bogdan Marekha, Jochen Reinstein, Robert L. Shoeman, R. Bruce Doak, Ilme Schlichting   +5 more
wiley   +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