Results 31 to 40 of about 119,803 (296)

Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles [PDF]

, 2016
© 2016 Elsevier Ltd The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO 3 ) particles.
Binks, Bernard P., Koman, Henriëtte, Muijlwijk, Kelly, Poortinga, Albert T.   +3 more
core   +1 more source

The Study of the Method of Fight Against Formation of Polarizing Layer at the Process of Ultrafiltration Concentration of the Skim Milk [PDF]

, 2016
The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented.
Deynychenko, G. (Grygoriy), Guzenko, V. (Vasyl), Melnik, O. (Olga), Omelchenko, A. (Aleksandr), Udovenko, O. (Oleg)   +4 more
core   +2 more sources

A rapid magnetic solid phase extraction method followed by liquid chromatography-tandem mass spectrometry analysis for the determination of mycotoxins in cereals [PDF]

, 2017
Mycotoxins can contaminate various food commodities, including cereals. Moreover, mycotoxins of different classes can co-contaminate food, increasing human health risk.
Capriotti, Anna Laura, Cavaliere, Chiara, Foglia, Patrizia, La Barbera, Giorgia, Laganà, Aldo, Montone, Carmela Maria, Zenezini Chiozzi, Riccardo   +6 more
core   +5 more sources

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]

, 2018
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia), Grek, O. (Olena), Onopriichuk, O. (Olena), Popova, I. (Inna), Savchenko, O. (Oleksandr), Tsygankov, S. (Sergii), Tymchuk, A. (Alla), Ushkarenko, V. (Viktor)   +7 more
core   +2 more sources

Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review

Food Science of Animal Products, 2023
A growing product on the worldwide dairy market is ultra-high temperature (UHT) milk, which can be kept at room temperature for 6 to 9 months. As the milk undergoes either direct or indirect UHT treatment at 140 ℃ for a few seconds, could kill the ...
Yangyi Zheng
doaj   +1 more source

Vitamin A Stability in Ultra-High Temperature Processed Milk

Journal of Dairy Science, 1986
Abstract Stability of vitamin A in partly skimmed (2% fat) fortified and unfortified ultra-high temperature processed milk was examined over 15 wk. Milk samples (stored at 23±2°C) were analyzed weekly for retinyl palmitate and dissolved oxygen. Significant losses of 71 and 73% were observed in replicate samples of fortified milk containing initial ...
D.A. McCarthy, Y. Kakuda, D.R. Arnott
openaire   +1 more source

Liquid chromatographic strategies for separation of bioactive compounds in food matrices [PDF]

, 2018
Nowadays, there is an increasing attention for nutraceuticals and, in general, bioactive compounds naturally present in food. Indeed, the possibility of preserving human health and preventing disease (e.g., cardiovascular diseases, cancer etc.) by the ...
Capriotti, Anna Laura, Cavaliere, Chiara, La Barbera, Giorgia, Laganà, Aldo, Montone, Carmela Maria, Piovesana, Susy   +5 more
core   +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

Survival and growth of Cronobacter species (Enterobacter) sakazakii in wheat-based infant follow on formulas [PDF]

, 2008
Aim: To determine the survival and growth characteristics of Cronobacter species (Enterobacter sakazakii) in infant wheat-based formulas reconstituted with water, milk, grape juice or apple juice during storage.
Abushelaibi, Bowen, Caubilla-Barron, Coignard, Cottyn, Deng, Edelson-Mammel, Food and Agriculture Organization and World Health Organization, Food and Agriculture Organization and World Health Organization, Friedemann, Himelright, Iversen, Iversen, Iversen, Iversen, Jacquette, Kim, Muytjens, Noriega, Osaili, Restaino, Richards, Shaker, Skladal, Townsend, van Acker   +25 more
core   +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