Results 151 to 160 of about 118,565 (201)

The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation. [PDF]

Foods
Viorel FG, Szekely C, Mureșan AE, Pușcaș A, Mureșan V.   +4 more
europepmc   +1 more source

Exploring the impact of atmospheric cold plasma technology on plant-based milk analogues and their proteins: A review. [PDF]

Food Chem X
Hanan E, Srivastava S, Dar AH, Dash KK, Pandey VK, Shams R, Kumar S, Fayaz U, Shaikh AM, Béla K.   +9 more
europepmc   +1 more source

Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]

Foods
Zhao Z, Flores R, De Meulenaer B, Van der Meeren P.   +3 more
europepmc   +1 more source

Workflow for the Isolation and Characterisation of Human Milk Extracellular Vesicles (HMEVs) and Their Inflammatory Biomarker Profile. [PDF]

J Extracell Biol
Moreno-Casillas JL, Ripoll-Seguer L, Ten-Doménech I, Gómez-Ferrer M, Sepúlveda P, Albiach-Delgado A, Sanjuan-Herráez JD, Gormaz M, Pérez-Guaita D, Lendl B, Cernada M, Quintás G, Kuligowski J.   +12 more
europepmc   +1 more source

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Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics

Food Chemistry, 2022
An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and αs1-casein.
Dongfei, Tan, Hongda, Zhang, Sijia, Tan, Yi, Xue, Man, Jia, Xiaoyu, Zhu, Huaxing, Wu, Gang, Chen   +7 more
openaire   +2 more sources

Ultra-high-temperature processing of chocolate flavoured milk

Journal of Food Engineering, 2010
Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling ...
Prakash, S., Huppertz, T., Kravchuk, O., Deeth, H.   +3 more
openaire   +3 more sources

ULTRA-HIGH-TEMPERATURE FLUID MILK PROCESSING COSTS

1985
The Ultra-high-temperature (UHT) processing and aseptic packaging of fluid milk products greatly extends product shelf life. This technology has been used in Europe for many years but has been introduced only recently into the United States. The economic feasibility of UHT products depend in part on processing costs. This study specifies four model UHT
Wood, Thomas M., Benson, Geoffrey A., Carawan, Roy A., Wood, Thomas M., Benson, Geoffrey A., Carawan, Roy A.   +5 more
openaire   +1 more source