Results 71 to 80 of about 118,565 (201)
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 +3 more
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Detection of benzimidazole carbamates and amino metabolites in liver by surface plasmon resonance-biosensor [PDF]
, 2011 This research was funded by the Irish Department of Agriculture, Fisheries and Food under the Food Institutional Research Measure as part of the National Development Plan (Project 05/R&D/TN/355)peer-reviewedTwo surface plasmon resonance (SPR) biosensor ...
Brandon, David +5 more
core +1 more source
Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh
Bangladesh Journal of Animal Science, 2015 Quality of ultra-high temperature (UHT) treated chocolate milk manufactured by different manufacturing companies of Bangladesh was evaluated. The milk samples were collected from retail shops of different markets supplied by three major dairy brands namely Aarong, Starship and Milkman.
MF Imam, MH Rashid, R Habib, MA Sabbir
openaire +2 more sources
Brown adipocytes can display a mammary basal myoepithelial cell phenotype in vivo [PDF]
, 2017 This work was supported by the Strategic Priority Research Program of the Chinese Academy of Sciences (XDB13030000) and the CAS-Novonordisk Foundation, as well as grants from the ‘1000 talents’ recruitment program, and a ‘Great-wall professorship’ from ...
Jin, Wanzhu +8 more
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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
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. +4 more
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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
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]
, 2019 A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout +4 more
core +2 more sources
Biocrystallisations: Milk treatments [PDF]
, 2007 Following two milk studies performed by the Louis Bolk Instituut, the hypothesis that processing of milk has an important effect on bio crystallisation pictures was investigated.
Doesburg, Paul +2 more
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