Results 171 to 180 of about 7,625 (218)

Characterization of Newly Isolated <i>Rosenblumvirus</i> Phage Infecting <i>Staphylococcus aureus</i> from Different Sources. [PDF]

Microorganisms
Cunha PC, de Souza PS, Rosseto AJD, Rodrigues IR, Dias RS, da Silva Duarte V, Porcellato D, da Silva CC, de Paula SO.   +8 more
europepmc   +1 more source

Ultra-Processed Foods and Respiratory and Allergic Diseases in Childhood: Epidemiological Evidence and Mechanistic Insights. [PDF]

Nutrients
Miraglia Del Giudice M, Dinardo G, Grella C, Perrotta A, Indolfi C, Klain A.   +5 more
europepmc   +1 more source

Residual antibiotics in milk samples: Assessing the risk and prevalence in Bangladesh. [PDF]

Heliyon
Rinky F, Rahman A, Reza S, Nowar A, Alim SR.   +4 more
europepmc   +1 more source

Major Antioxidants and Methods for Studying Their Total Activity in Milk: A Review. [PDF]

Methods Protoc
Zaitsev SY.
europepmc   +1 more source

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Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk

Journal of Agricultural and Food Chemistry, 2014
The enzymatic hydrolysis of lactose to glucose and galactose gives rise to reactions that change the chemistry and quality of ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. The aim of the present study was to investigate and compare chemical changes in lactose-hydrolyzed and conventional UHT milk during a 9 month ambient storage ...
Jansson, Therese, Clausen, Morten Rahr, Sundekilde, Ulrik Kræmer, Eggers, Nina, Nyegaard, Steffen, Larsen, Lotte Bach, Ray, Colin, Sundgren, Anja, Andersen, Henrik J, Bertram, Hanne Christine S.   +9 more
openaire   +4 more sources

COMPARISON OF THE SENSORY PROPERTIES OF ULTRA‐HIGH‐TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

Journal of Sensory Studies, 2009
ABSTRACTShelf‐stable milk, also known as ultra‐high‐temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and sterilized milk samples including whole, 2% reduced‐fat and low‐fat milk obtained from markets in seven countries: France (n 
GAEWALIN OUPADISSAKOON, DELORES H. CHAMBERS, EDGAR CHAMBERS IV   +2 more
openaire   +2 more sources

Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design

Journal of Cleaner Production, 2017
Abstract The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste.
Igor Rosa Meurer, Carla Christine Lange, Humberto Moreira Hungaro, Maria José Valenzuela Bell, Virgilio de Carvalho dos Anjos, Cleuber Antonio de Sá Silva, Miriam Aparecida de Oliveira Pinto   +6 more
openaire   +2 more sources

Design and testing of a small scale indirect type ultra high temperature (UHT) milk sterilizer

Journal of Food Engineering, 1995
Abstract A small scale ultra high temperature (UHT) sterilizer suitable for rural tropical cooperatives was designed and tested. An indirect, tubular type UHT sterilizer is better suited to small scale operation and low investment cost. A triple tube heat exchanger (TTHE) was designed for heating milk from 95 to 145 °C in the annulus of the triple ...
Ch.V.V. Satyanarayana, A.K. Datta, B.P. Mishra   +2 more
openaire   +2 more sources