Results 1 to 10 of about 5,825 (173)

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The heat‐stable metalloprotease AprX, secreted by psychrotrophic Pseudomonas spp., is a major cause of quality deterioration in dairy products, particularly ultrahigh temperature (UHT) milk. This review synthesizes the evolution and current state of detection and quantification techniques for AprX in bovine milk, covering traditional ...
Sinha A, Kelly AL.
europepmc   +2 more sources

Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk [PDF]

Foods, 2022
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive ...
Yufang Su, Houyin Wang, Ziyan Wu, Lei Zhao, Wenqiang Huang, Bolin Shi, Jian He, Sisi Wang, Kui Zhong   +8 more
doaj   +2 more sources

Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]

Food Sci Nutr
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N, Arshad Z, Din A, Ul Ain HB, Alum EU, Tufail T.   +5 more
europepmc   +2 more sources

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk [PDF]

Foods
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man   +12 more
doaj   +2 more sources

The Impact of Instantaneous Ultra-High Temperature (INF) Versus Conventional Thermal Processing on Bovine Milk: Nutritional and Physicochemical Perspectives [PDF]

Foods
Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145–155 °C/0.09 s ...
Jiayuan Li, Zhiyuan Kang, Nan Sheng, Huan Yao, Xiaoying Feng, Han Lu, Kasper Hettinga, Lina Zhang, Peng Zhou   +8 more
doaj   +2 more sources

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

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   +2 more sources

Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics [PDF]

Food Chemistry: X
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and
Jinyu Xu, Xiaodan Wang, Xiaoxuan Zhao, Hongyu Cao, Yunna Wang, Ning Xie, Xu Li, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang   +9 more
doaj   +2 more sources

Effectiveness of a Tiered Referral System and Early Nutritional Intervention to Prevent and Recover Stunting in Under-Five Indonesian Children. [PDF]

Food Sci Nutr
Protein‐based supplementation at the community level (e.g., milk and/or egg) prevented weight faltering in 71.7% of children. Early diagnosis and timely treatment in primary healthcare services prevented stunting in 75.6% of cases. Among stunted children referred to regional hospitals, 43.6% recovered within 6 months with FSMP for catch‐up growth. This
Sjarif DR, Yuliarti K, Gultom LC, Hafifah CN, Sidiartha IGL, Hanindita MH, Nurani N, Juliaty A, Alhadar A, Puryatni A, Budiarto A, Prawirohartono EP, Hidayati IS, Anzar J, Damayanti M, Widjaja NA, Masnadi NR, Pratiwi R, Andriani R, Rompies R, Dwinanda N, Pratita W, Iskandar WJ, Hardjo J.   +23 more
europepmc   +2 more sources

Characterizing detectable milk protein allergens β-casein and β-lactoglobulin in milk ladder foods. [PDF]

Pediatr Allergy Immunol
Abstract Background Cow's milk allergy (CMA) is the most common and complex presentation of food allergies in early childhood. The “ladder” approach has gained popularity to reintroduce cow's milk into a child's diet depending on the type of CMA, though there are very few studies quantifying the level of allergen within the steps of food ladders.
Simmons R, Vennard TR, Gaygadzhiev Z, Cano N, Gray MA, Meyer R, Venter C.   +6 more
europepmc   +2 more sources

Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [PDF]

Shipin Kexue, 2023
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry ...
LI Zepeng, DENG Yuming, ZENG Ke, XI Hongjie, LU Lixin, SONG Lijun
doaj   +1 more source