Results 81 to 90 of about 5,917 (198)

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage [PDF]

, 2015
The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage.
Ferragut, Victoria, Gallardo Chacón, Joan Josep, Hernández Herrero, María Manuela, Pérez-González, Marianita, Valencia-Flores, Dora C.   +4 more
core   +2 more sources

Re‐evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The present opinion deals with the re‐evaluation of sucralose (E 955) as food additive and with the safety of a proposed extension of use in food category (FC) 7.2 ‘Fine bakery wares’. Based on the available data, no safety concerns arose for genotoxicity of sucralose (E 955) and its impurities and degradation products.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Monika Batke, Antonios Douros, James Chipman, Riccardo Crebelli, Peter Fürst, Thorhallur Halldorsson, Manuela Mirat, Alicja Mortensen, Matthew Wright, Oliver Lindtner, Stefania Barmaz, Consuelo Civitella, Zsuzsanna Horvath, Sara Levorato, Elena Mazzoli, Josef Daniel Rasinger, Ana Maria Rincon, Camilla Smeraldi, Alexandra Tard, Federica Lodi   +36 more
wiley   +1 more source

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

Foods, 2019
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in ...
Maria A. Karlsson, Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, Maud Langton   +5 more
doaj   +1 more source

The Occurrence and Risk Assessment of Exposure to Aflatoxin M in Ultra-High Temperature and Pasteurized Milk in Hamadan Province of Iran [PDF]

Osong Public Health and Research Perspectives, 2019
Objectives Aflatoxins are a category of poisonous compounds found in most plants, milk and dairy products. The present research was carried out to detect the presence of aflatoxin M1 (AFM1) in samples of milk collected from Hamadan province, Iran ...
Amir Sasan Mozaffari Nejad, Ali Heshmati, Tayebe Ghiasvand   +2 more
doaj   +1 more source

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 more
wiley   +1 more source

Cholesterol lowering effects of soy protein, and how denatured protein may increase the risk for cardiovascular disease [PDF]

, 2010
Proteiner som kan øke risikoen for hjerte-karsykdom Lege og forsker Lars Henrik Høie og kollegaer på universitetssykehus i Norden og Tyskland har meget overraskende funnet at proteiner som er fremstilt med høy varme (ultra heat treatment, UHT) kan øke ...
Høie, Lars Henrik
core   +1 more source

Comprehensive Review on the Occurrence of Aflatoxin M1 in Milk, Prevalent Health Issues Associated With It, and Innovative Strategies for Mitigation of Aflatoxin M1 in Processed Milk

Food Safety and Health, Volume 4, Issue 1, Page 67-81, January 2026.
Aflatoxins, carcinogenic compounds in milk; reduction strategies such as thermal deactivation, UV light exposure, ionizing radiation, and solvent extraction. ABSTRACT Aflatoxins (AFs) are known to be cancer causing substances recognized within milk along with the milk goods.
Akshay Ramani, Tanmay Hazra, Anamika Das, Subhadip Manik, Ayon Tarafdar, Swarnima Dey, Umesh Singh   +6 more
wiley   +1 more source

Advanced Non‐Thermal Processing: Combined Cold Plasma and Pulsed Electric Field for E. coli Inactivation in Milk

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
ABSTRACT Milk, rich in proteins, vitamins, and bioactive compounds, is highly susceptible to microbial contamination by pathogens like Escherichia coli, posing risks to food safety. Conventional thermal pasteurization often degrades nutritional and sensory qualities. This study developed a non‐thermal ACP‐PEF system to inactivate E.
Kimia Taki, Bahram Hosseinzadeh Samani, Shirin Ghatrehsamani   +2 more
wiley   +1 more source

Bacillus cereus in Brazilian Ultra High Temperature milk Bacillus cereus em leite UHT brasileiro

Scientia Agricola, 2007
Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate refrigeration and aseptical packing in hermetic packages. This research had the purpose to verify the incidence
Cristiana de Paula Pacheco-Sanchez, Pilar Rodriguez de Massaguer   +1 more
openaire   +1 more source

Effects of temperature, dietary nitrogen content and milking shift (morning and evening) on the composition, lipolysis, heat stability and freezing point of cow milk

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Elevated temperature increased milk heat stability and had no effect on milk freezing point and lipolysis. High level of dietary nitrogen tended to increase milk heat stability, decrease milk freezing point and lipolysis. Milk heat stability tended to be lower in evening milk. Milk freezing point and lipolysis were higher.
Catherine Hurtaud, Ruben Riosa, Nadege Edouard   +2 more
wiley   +1 more source