Headspace analysis of natural yoghurt using headspace solid phase microextraction : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University (Turitea Campus), Palmerston North, New Zealand [PDF]
, 2001 The Solid Phase Microextraction (SPME) method was originally developed to extract volatile and semivolatile compounds from wastewater samples but has since been applied to flavour compounds in foods and beverages.
Sivalingam-Reid, Geedha
core
Food Science &Nutrition, Volume 13, Issue 8, August 2025.This study investigates the physicochemical, textural, rheological, antioxidant and sensory properties of puddings made with different ratios of milk obtained from pumpkin seeds. It was concluded that using up to 50% pumpkin seed milk in pudding production was sensory acceptable.
Başak Aygün, Ahmet Emirmustafaoğlu
wiley +1 more source
Early Origins of Asthma and Allergies: Clues From Studies in China
Clinical &Experimental Allergy, Volume 55, Issue 8, Page 611-624, August 2025.The environment we live in harbours both risk and protective factors for asthma and allergies. This is particularly relevant in China, where unique environmental and cultural factors shape disease development. The interplay between these environmental factors, airway immunity, and gut microbiome shapes the susceptibility to asthma and allergies ...
Yike Wang +5 more
wiley +1 more source
Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing
Arquivo Brasileiro de Medicina Veterinária e ZootecniaThe aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days.
H.S. Milaneze +6 more
doaj +1 more source
Melatonin concentration in cow’s milk and sources of its variation
Journal of Applied Animal Research, 2019 The effects of weather/season (winter and summer), milk production (high and low), and milking time (night and day) on melatonin levels were evaluated. The melatonin in the milk from 30 individual cows, the bulk tank milk (BTM) from 16 farms, and ultra ...
Edilson Bruno Romanini +5 more
doaj +1 more source
Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk [PDF]
, 2017 Water vapour sorption isotherms of casein micelles prepared from raw milk and various heat-treated milks were determined. The equilibrium water contents of the heated preparations were markedly lower than that of the raw-milk casein over the whole range ...
Blanc, Bernard +2 more
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Pembuatan Yoghurt Buah Naga Merah (Hylocereus Polyrhizus L.): Proporsi Sari Buah Dan Susu Uht Terhadap Viabilitas Bakteri Dan Keasaman Yoghurt [PDF]
, 2015 Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influence of the proportion of red dragon fruit juice and UHT milk on viability of bacteria and yoghurt acidity.
Kusumawati, N. (Netty) +2 more
core +2 more sources
In vitro digestion of heat-treated milk using the dynamic human stomach-intestine Ⅳ+
Zhongguo shipin weisheng zazhiObjectiveTo study the effects of different heat treatments on milk digestion in vitro.MethodsThe dynamic human stomach-intestine Ⅳ+ was used to analyze the pH change， protein digestibility， gastric emptying and peptide distribution of four different heat-
YUE Shuqin +5 more
doaj +1 more source
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results [PDF]
, 2016 Bacterial proteases are involved in food spoilage and shelf-life reduction. Among the bacterial proteases, a predominant role in spoilage of dairy products seems to be played by the thermostable metallo-protease AprX, which is produced by various ...
Andreani, Nadia +6 more
core +2 more sources
Lipid compositional changes and oxidation status of ultra-high temperature treated Milk
Lipids in Health and Disease, 2018 Background Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging.
Muhammad Ajmal +3 more
doaj +1 more source