Analisis Perilaku Konsumen Susu Uht (Ultra High Temperature) di Pasar Swalayan Kota Surakarta [PDF]
, 2016 This study aims to, knowing the difference between brand (differences Among brand) UHT milk by consumers in Surakarta, knowing the involvement of consumers (consumer involvement) in the process of making purchasing decisions UHT milk in Surakarta and ...
Sundari, R. W. (RatnaMentari)
core
Advanced Science, EarlyView.ABSTRACT Gut microbiota dysbiosis promotes colorectal cancer (CRC) tumorigenesis. A global fecal metagenomic analysis identified Gemella morbillorum as a key contributor to the CRC‐associated microbiota. Fluorescence in situ hybridization revealed that Gemella morbillorum is enriched in CRC tumor tissues compared to adjacent normal tissues.
Zhen Wang +8 more
wiley +1 more source
Journal of Dairy Science: Ultra-high-temperature milk occupies a significant share of the Chinese dairy market, featuring various local and imported brands. This study examined the variations in physicochemical properties and whey proteomics among 10 local and imported milk ...
Shichu Zhou +9 more
doaj +1 more source
D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable describe the main results concerning the studies of European consumer acceptance of reengineered products from group 3 (plant based extracts for functional foods) in order to understand acceptance in EU markets and facilitate their ...
Bechoff, Aurélie +10 more
core
A Functionally Conserved Enhancer is Critical for PGC1A Expression and Thermogenesis in Brown Fat
Advanced Science, EarlyView.An evolutionarily conserved enhancer controls PGC1A expression and thermogenic activation in brown adipose tissue. Integrative multi‐omics analyses identify two BAT‐specific enhancers, with PGC1A‐En1 functioning as the dominant regulatory element that maintains thermogenic capacity across species.
Duo Su +10 more
wiley +1 more source
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese
Food FrontiersThis study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production. The experimental design involved
Claudia Antonino +5 more
doaj +1 more source
International Journal of Environmental Health Engineering, 2013 Aims: In this study, the prevalence of antibiotic residues in pasteurized and sterilized commercial milk available in Shahre-kourd, Iran, was investigated.
Fathollah Aalipour +2 more
doaj +1 more source
Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate [PDF]
, 1994 The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room ...
openaire +2 more sources
Headspace analysis of natural yoghurt using headspace solid phase microextraction : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University (Turitea Campus), Palmerston North, New Zealand [PDF]
, 2001 The Solid Phase Microextraction (SPME) method was originally developed to extract volatile and semivolatile compounds from wastewater samples but has since been applied to flavour compounds in foods and beverages.
Sivalingam-Reid, Geedha
core
Activity of plasmin and plasminogen in ultra high temperature milk with high and low somatic cell counts during storage [PDF]
, 2010 O objetivo deste estudo foi avaliar o efeito da contagem de células somáticas (CCS) do leite na atividade de plasmina e plasminogênio durante o período de armazenamento do leite longa vida integral.
CORASSIN, Carlos Humberto +2 more
core +1 more source