Results 31 to 40 of about 46,248 (248)

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk

Food Chemistry: X
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai   +8 more
doaj   +1 more source

Concentration of milk oxylipins after heat and homogenization treatments

Frontiers in Food Science and Technology, 2023
Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively.
Caroline Thum, Caroline Thum, Caroline Thum, Amanda Cirelli, Amanda Cirelli, Yurika Otoki, Yurika Otoki, Gulustan Ozturk, Ameer Y. Taha, Warren C. McNabb, Warren C. McNabb, Nicole C. Roy, Nicole C. Roy, Nicole C. Roy, Nicole C. Roy, Juliana Maria Leite Nobrega de Moura Bell   +15 more
doaj   +1 more source

pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Journal of Dairy Science, 2023
: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk ...
Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh   +4 more
doaj   +1 more source

Effect of Ultra-High-Temperature Treatment on Some Vitamins in Milk

Nihon Chikusan Gakkaiho, 1960
超高温処理法(135°C,2秒)がビタミンB1およびB2の破壊に及ぼす影響を,75°C,15分加熱処理法の場合と比較した.B1の定量は主としてHOUSTONの方法により,B2はKONらの方法によつた.得られた主要な結果は,次のとおりである.(1) 超高温処理法によるB1の平均破壊率は3.2%,また75°C,15分の加熱処理法によるそれは2.2%であつた.(2) B2の平均破壊率は,超高温処理法では5.3%,また75°C,15分の加熱処理法では4.2%であつた.すなわち超高温処理法のほうが,B1およびB2いずれの破壊率においても大であるが,両種の方法の間の差は僅少であるから,実用上,これらの方法の間には差異がないものと解しても差しつかえなかろう.
Taro NAGASAWA, Tamotsu TANAHASHI, Yasuo KUZUYA, Nohuko SHIGETA   +3 more
openaire   +3 more sources

Milk Processed at Ultra-High-Temperatures – A Review

Journal of Food Protection, 1980
Ultra-high-temperature (UHT) processing today may describe either a sterilization or a pasteurization process. This review primarily covers the sterilization process which involves heating milk at 130 to 150 C for 1 second or more and then packaging it aseptically. The main topics covered are: history, economics. and theoretical basis of UHT processing;
openaire   +1 more source

Keratin 19 as a prognostic marker and contributing factor of metastasis and chemoresistance in high‐grade serous ovarian cancer

Molecular Oncology, EarlyView.
Keratin 19 (KRT19) is overexpressed in high‐grade serous ovarian cancer with high levels of Kallikrein‐related peptidases (KLK) 4–7 and is associated with poor survival. In vivo analyses demonstrate that elevated KRT19 increases peritoneal tumour burden.
Sophia Bielesch, Isabel Vogel, Sina Nokodian, Johanna Moeller, Antonia Blechschmidt, Vicky Hecht, Vanessa Kuentzel, Katharina Thiedig, Melissa Schwab, Oliver Schilling, Holger Bronger, Marion Kiechle, Viktor Magdolen, Tobias Dreyer   +13 more
wiley   +1 more source

A Compact Spin‐Coated Graphene UWB Antenna for Breast Tumor Detection

Advanced Engineering Materials, EarlyView.
A compact, spin‐coated graphene ultra‐wideband patch antenna designed for breast tumor detection, capable of distinguishing between malignant and benign tumors. This innovative antenna can serve as an effective initial screening tool, particularly in resource‐limited settings such as rural areas, where access to advanced medical equipment like MRI and ...
Raja Rashidul Hasan, Shuvra Saha, Sumit Hassan Eshan, Rinku Basak, Md. Nahian Al Subri Ivan, Ahmed Murtuza Saleque, Raja Tariqul Hasan Tusher, Sadia Zabin, Md. Abdur Rahman, Yuen Hong Tsang   +9 more
wiley   +1 more source

Carbohydrate composition of cow milk and plant-based milk alternatives

Journal of Dairy Science
: The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks;
I.C. Antunes, C. Roseiro, R. Bexiga, C. Pinto, M. Lageiro, H. Gonçalves, M.A.G. Quaresma   +6 more
doaj   +1 more source

Silicified Wood‐Inspired, High‐Strength Fire‐Resistant Chitin‐Based Aerogels for Sustainable High‐Temperature Thermal Insulation

Advanced Functional Materials, EarlyView.
Inspired by natural silicified wood, a biomimetic mineralized chitin‐derived aerogel is constructed. It can withstand 81 000 times its own weight, and its backside temperature is 130.4°C after exposure to ∼1300°C butane flame for 600 s, exhibiting high‐strength, fire‐resistance, and super thermal‐insulation properties.
Kai Xu, Qihang Lv, Lubin Liu, Zhezhe Zhou, Chentao Yan, Ao Qin, Jianting Ma, Shuhui Liang, Yue Xu, Min Hong, Bin Li, Pingan Song   +11 more
wiley   +1 more source

Blood Biomarkers and Surface‐Enhanced Raman Spectroscopy for Gout: A Comprehensive Review

Advanced Functional Materials, EarlyView.
Schematic illustrating gout disease progression from asymptomatic hyperuricemia to chronic tophaceous disease, highlighting the limitations of conventional imaging and biochemical diagnostics and the potential of engineered SERS platforms for ultrasensitive blood‐based detection of urate‐related biomarkers across disease stages, with the color gradient
Isuri Perera, Chiranjeevi Kanike, Appurva Tiwari, Hongyan Wu, Larry D. Unsworth, Ben Bin Xu, Xuehua Zhang   +6 more
wiley   +1 more source