Results 61 to 70 of about 18,828,150 (182)

Effects of raw milk quality on UHT milk instability

, 2019
The demand for ultra-high-temperature (UHT) processed milk is increasing worldwide. Meanwhile, the problem of destabilization during its shelf life, with age gelation and fat destabilization being the most prominent defects, is still a major factor that ...
Zhang, Chunyue
core   +1 more source

Stability of ultra-high temperature treated milk [PDF]

, 2019
The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. In the UHT process, milk is subjected to temperatures above 135 °C
Karlsson, Maria
core   +1 more source

Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk

Foods
This study investigated the variations and alterations in the concentrations of plasmin system components in raw and UHT (ultra-high-temperature) milk under cold stress (WCT ≤ −25 °C), heat stress (THI ≥ 80), and normal (THI < 70 and WCT ≥ −10 °C ...
Nan Li, Zhigang Yang, Zhiyu Yuan, Zizhu Zhen, Xinna Xie, Danqing Zhu, Gang Lu, Feng Zhao, Bo Qu, Bingli Qi, Yujun Jiang, Qianyu Zhao, Chaoxin Man   +12 more
doaj   +1 more source

Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış, Nazlı Şahin, Ali Cingöz   +2 more
wiley   +1 more source

Effects of ultra‐high‐temperature processes on metabolite changes in milk

, 2023
Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing.
Natnael D. Aschalew, Bai, Ge, Aschalew, Natnael D., Zhe Sun, sun, zhe, Peng, Liying, Yuguo Zhen, Wang, Tao, Long Cheng, Bin Wu, Ge Bai, Guixin Qin, Zhang, Xue-feng, Tao Wang, Wu, Bin, qin, guixin, Xuefeng Zhang, Liying Peng, zhen, yuguo, cheng, long   +19 more
core   +1 more source

Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System

Journal of Food Protection
The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to ...
Isabella Maria Fernandes Botelho Moreira, Jaqueline Aparecida Honorato, Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes de Carvalho   +4 more
doaj   +1 more source

Advanced Sorbent Materials in Solid‐Phase Extraction: A Decade of Innovation and Future Perspectives

Chemistry–Methods, Volume 6, Issue 8, August 2026.
This review systematically summarizes five families of advanced sorbent materials for solid‐phase extraction (SPE): nanocarbons, porous frameworks (MOFs/COFs), smart polymers, biomass‐derived sorbents, and multifunctional composites. Key molecular interactions (π–π stacking, hydrogen bonding, electrostatic attraction, host–guest recognition) are ...
Xingchen Wang, Linling Guo, Jingyi Yue, Wenxiao Zhuo, Shunli Ji   +4 more
wiley   +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 ...
Wijnaputri, Ginong Pratidina, Listyaningsih, Endang, Subandono, Jarot   +2 more
core  

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

, 2004
The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT ...
Deeth, H. C., H. Deeth, B. Bhandari, Krasaekoopt, W., Bhandari, B. R., W. Krasaekoopt   +5 more
core   +1 more source