Results 51 to 60 of about 5,917 (198)

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

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, So-Yul Yun, Na-Hyun Ahn, Seong-Min Kim, Jee-Young Imm   +4 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  

Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge [PDF]

, 2018
Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at Ultra High Temperatures (UHT) of 142 oC for 5 s and Retort processing temperatures of 121.5 oC for 15 min ...
Adebiyi J. A., Datta N., Deeth H. C., El‐Din M. Z., Gacula M. C., Kocak H. R., Labuza T. P., Steffe J. F., Thakur B. R.   +8 more
core   +1 more source

Life Cycle Assessment of Closed‐Loop Opaque Recycled Polyethylene Terephthalate (rPET) Bottles for UHT Milk

Packaging Technology and Science, Volume 39, Issue 6, Page 717-729, June 2026.
The study quantifies environmental impacts of 1 L of ultra‐high‐temperature milk bottles, comparing a 50% recycled opaque PET (rPET) bottle with 100% virgin PET bottles under closed‐loop and non‐closed‐loop recycling scenarios. Results show that 50% opaque rPET bottles outperform 100% virgin PET bottles across all impact categories, enabled by an ...
Alessandra Garzoni, Roberta Stefanini, Giuseppe Vignali   +2 more
wiley   +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

Efek Perlindungan Susu Kedelai (Glycine max) Ultra High Temperature (UHT) Terhadap Lambung Mencit [PDF]

, 2012
Background: White Soybean (Glycine max) Milk Ultra High Temperature (UHT) is potential to protect gaster because it contains flavonoid. This study aimed to investigate the protective effect of white soybean milk UHT on mice’s gaster due to aspirin ...
Listyaningsih, Endang, Subandono, Jarot, Wijnaputri, Ginong Pratidina   +2 more
core  

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

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

Analisis Perilaku Konsumen Susu Uht (Ultra High Temperature) di Pasar Swalayan Kota Surakarta [PDF]

, 2016
This study aims to, knowing the difference between brand (differences Among brand) UHT milk by consumers in Surakarta, knowing the involvement of consumers (consumer involvement) in the process of making purchasing decisions UHT milk in Surakarta and ...
Sundari, R. W. (RatnaMentari)
core  

Pengukuran Beban Kerja Pada Managerial Level Dan Supervisory Level Dengan Menggunakan Metode Defence Research Agency Workload Scale (DRAWS) (Studi Kasus Di Departemen UHT PT. Ultrajaya Milk Industry & Trading Co, TBk ) [PDF]

, 2016
Measurement of workload is a technique to get information about the efficiency and effectiveness of an organizational unit, or office holders through a process of research and assessment.
Primanintyo, B. (Burhan), Syaefuddin, S. (Syaefuddin), Syafei, M. Y. (M)   +2 more
core   +3 more sources