Results 111 to 120 of about 5,917 (198)

AVALIAÇÃO E COMPARAÇÃO DOS SISTEMAS COLOIDAIS DE LEITES UHT COMERCIALIZADOS NAS REGIÕES SUL E SUDESTE DO BRASIL [PDF]

Química Nova
EVALUATION AND COMPARISON OF COLOIDAL SYSTEMS OF UHT MILK MARKETED IN THE SOUTH AND SOUTHEAST REGIONS OF BRAZIL. Ultra high temperature (UHT) milk has great relevance in the Brazilian dairy market.
Gabriel de A. Farage, Ítalo T. Perrone, Rodrigo Stephani, Nathalia da S. Campos, Natália M. G. Alves   +4 more
doaj   +1 more source

Milk and Byproducts Exports, Is It a Solution for Producers or a Problem for Consumers? [PDF]

International Relations/Trade,
da Paz, Erica, Ponchio, Leandro Augusto, Spolador, Humberto Francisco Silva   +2 more
core   +1 more source

Wissensstandsanalyse zu Qualität, Verbraucherschutz und Verarbeitung ökologischer Lebensmittel [PDF]

, 2012
Zielsetzung des Projektes war es, den aktuellen Stand des Wissens zur Qualität und Verarbeitung ökologischer Lebensmittel sowie zum Verbraucherschutz aufzuzeigen und zu bewerten.
Beck, Alexander, Busscher, Nikolaas, Espig, Franziska, Geier, Uwe, Henkel, Yvonne, Henryson, Ann-Sofie, Kahl, Johannes, Kretzschmar, Ursula, Meischner, Tabea, Mäder, Rolf, Seidel, Kathrin, Spory, Kerstin, Weber, Annette, Wirz, Axel   +13 more
core  

Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
Kazuko Takagi, Kazuyuki Yamazaki, Yuzo Mizukami, Fumiyo Hayakawa, Fang He, Masaru Hiramatsu   +5 more
openaire   +2 more sources

Bakteri yang Sering Mencemari Susu: Deteksi, Patogenesis, Epidemiologi, dan Cara Pengendaliannya [PDF]

, 2010
Susu merupakan salah satu makanan yang bergizi tinggi, namun mudah terkontaminasi oleh bakteri. Kontaminasi bakteri pada susu dimulai pada saat proses pemerahan sampai konsumsi.
Suwito, W. (Widodo)
core  

ASCIA‐P17: Food Challenge Outcomes for Ultra‐High Temperature (UHT) Milk in Children with Cow's Milk Allergy [PDF]

Internal Medicine Journal, 2016
Alberto Pinzon‐Charry, Jane Peake
openaire   +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, Lüscher, Madeleine, Rüegg, Max   +2 more
core  

Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk

Foods
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study
Gulustan Ozturk, Bruna Paviani, Rewa Rai, Randall C. Robinson, Sierra D. Durham, Mara I. Baller, Aidong Wang, Nitin Nitin, Daniela Barile   +8 more
doaj   +1 more source

Avaliação da concentração de retinol em leite UHT ("Ultra High Temperature") comercializado em Natal, Rio Grande do Norte Evaluation of the retinol concentration in UHT milk commercialized in Natal, RN

Química Nova, 2008
Deficiency of micronutrients is a public health problem. Cow milk is a source of retinol. The objective of this study is to evaluate the retinol concentration in milk commercialized in Natal/RN. Ten samples were taken of each brand of UHT milk. Vitamin content was determined by HPLC using the Shimadzu LC-10 AD Chromatograph, coupled to the Shimadzu SPD
Fernanda Barros Soares, Juliana Morais de Sousa, Roberto Dimenstein   +2 more
openaire   +1 more source

MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK [PDF]

Assiut Veterinary Medical Journal, 1989
openaire   +1 more source