Results 51 to 60 of about 7,625 (218)

Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk

Foods, 2023
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage.
Xue Qin, Jingqi Cheng, Xuehe Qi, Ning Guan, Qing Chen, Xiaoyan Pei, Yujun Jiang, Xinyan Yang, Chaoxin Man   +8 more
doaj   +1 more source

Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study [PDF]

, 2020
Background Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population.
Fagan, Colette C., Givens, David I., Grandison, Alistair S., Humphries, David J., Jackson, Kim G., Kliem, Kirsty E., Lovegrove, Julie A., Markey, Oonagh, Todd, Sue, Vasilopoulou, Dafni   +9 more
core   +2 more sources

Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk

Food Science of Animal Products
This study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high ...
Huiyu Xiang, Weibing Tao, Yilong Li, Weiwei Mu, Yiting Cheng, Wei Shen, Chenhao Wang, Lijun Guan, Kunlun Wang, Xiaomeng Sun, Chun Li   +10 more
doaj   +1 more source

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, Maria Gabriella Di Costanzo, Maria Mattera   +2 more
doaj   +1 more source

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

Frontiers in Nutrition, 2022
BackgroundDonor human milk should be processed to guarantee microbiological safety prior to infant feeding, but this process can influence the structure and quantity of functional proteins.ObjectiveThe aim of this study was to determine the effect of ...
Ningjian Liang, Jeewon Koh, Bum Jin Kim, Gulustan Ozturk, Daniela Barile, David C. Dallas   +5 more
doaj   +1 more source

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]

, 2010
Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P., Hougaard, A.B., Ipsen, R., Varming, C., Vestergaard, J.S.   +4 more
core   +1 more source

Designing to Attract in an Emerging Market: Applying Behavioural Reasoning Theory to South African Consumer Reactions to an Ultra-High Temperature Milk Product Line Extension

Journal of Marketing and Consumer Behaviour in Emerging Markets, 2022
In the ultra-high temperature (UHT) milk category, parent brands introduce line extensions as innovative product designs to address the competitiveness in the market.
Elizabeth Kempen, Lorna Christie
doaj   +1 more source

Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation

Foods, 2022
Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been ...
Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen, Søren Drud-Heydary Nielsen   +5 more
doaj   +1 more source

Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase. [PDF]

, 2019
Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants.
de Moura Bell, Juliana MLN, German, J Bruce, Ozturk, Gulustan   +2 more
core  

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source