Results 41 to 50 of about 18,828,150 (182)
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Foods, 2013 Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties.
Pamela Manzi +2 more
doaj +1 more source
Effects of Phosphate and Citrate on Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk [PDF]
, 1991 Milk was concentrated to 3X (volume reduction) by ultrafiltration. Disodium phosphate and sodium citrate were added, and the milk concentrates were homogenized.
Kalab, M. +3 more
core +2 more sources
Effect of the lactoperoxidase system on proteolysis and physicochemical changes in ultra high temperature milk during storage [PDF]
, 2016 Indirect semi-skimmed ultra high temperature (UHT) milk was made from refrigerated milk preserved by the lactoperoxidase system (LPS). The effect of the LPS on the physicochemical and biochemical properties of UHT milk during storage period of 6 months ...
Mankai, Malika +3 more
core +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Concentration of milk oxylipins after heat and homogenization treatments
Frontiers in Food Science and Technology, 2023 Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively.
Caroline Thum +15 more
doaj +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Food Science of Animal Resources, 2020 Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were
Sun-Chul Kim +4 more
doaj +1 more source
Improving UHT processing and UHT milk products
, 2010 Ultra-high-temperature (UHT) processing of milk converts a very perishable natural product into a long-shelf-life product. This chapter first discusses the principles, the various processes used and some recent trends in the technology. It highlights the
H. Deeth, Deeth H.
core +1 more source
Molecules, 2021 Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL
So-Yul Yun, Jee-Young Imm
doaj +1 more source
Postbiotics Unveiled: The Next Emerging Trend in Functional Foods
Food Science &Nutrition, Volume 14, Issue 10, October 2026.The graphical abstract shows different postbiotic production techniques, such as sonication, fermentation, heat inactivation, high‐pressure processing, dehydration, pH modification, and omic technologies. Additionally, it highlights the emerging health benefits and applications of postbiotics, including immune modulation, gut–brain axis regulation ...
Zoha Wahid +4 more
wiley +1 more source