Results 71 to 80 of about 2,956 (154)

Efficient Separation and Purification of Oligosaccharides: A Systematic Review on Principles and Applications of Membrane Separation Technology

Food Bioengineering, Volume 5, Issue 2, Page 290-313, June 2026.
Membrane separation provides a green and scalable route for oligosaccharide purification. This review summarizes the complementary roles of microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, with emphasis on membrane selection, optimization of operating conditions, fouling control, and integrated cascade design for improving purity,
Xinyu Yuan, Zhuying Chen, Zhong Yao, Yun Sun, Benwei Zhu   +4 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Alterations in the fat globule membrane proteome of cow, yak, buffalo, and camel milk in response to homogenization and heat treatment

Journal of Dairy Science
: Heat processing notably affects the heat-sensitive components of milk; however, comparative information on the milk fat globule membrane (MFGM) proteome among different species following homogenization and heat treatment remains limited.
Runjia Shi, Huiyong Wang, Xiaoying Tian, Zhongyuan Ji, Benge Zou, Shujing Xu, Lei Yu, Yongxin Yang, Rongwei Han, Zhongna Yu   +9 more
doaj   +1 more source

Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

Journal of Food Quality, 2018
In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated.
Lin Yang
doaj   +1 more source

Microbial Community Structure and Correlation with Metabolites in Traditional Fermented Yak Milk Products [PDF]

Shipin Kexue
To investigate the microbial diversity and the correlation with metabolites in traditional fermented yak milk products, the study used high-throughput sequencing and gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) to analyze the microbial
LIANG Xiaolin, ZHANG Zhechuan, WANG Yuhao, DING Bo, LIU Hongna
doaj   +1 more source

Identification and exploration of the potential antiaging role of the novel antioxidant peptide DGGY derived from yak milk proteins

Journal of Dairy Science
: Yak milk has substantial nutritional value yet remains underutilized for high-value applications. Because yak milk is a rich source of bioactive peptides due to its elevated protein composition, this study investigated yak milk-derived peptides with ...
Rubin Wang, Zhandu Danzeng, Jinyong Yang, Jiu Qu, Ruikai Zhu, Huanhuan Li, Honggang Tang, Caiyan Li, Ke Zhao   +8 more
doaj   +1 more source

Distribution Pattern of Fat Globule Membrane during Yak Ghee Processing [PDF]

Shipin Kexue
In this study, yak ghee was prepared from yak milk fat, obtained by centrifugal separation, and washed yak milk fat, separately, and the distribution patterns of milk fat globule membrane (MFGM) components in the aqueous phase, buttermilk, and whey ...
ZHANG Linman, YAN Liqi, LI Yuan, WANG Damao, LIU Hongna
doaj   +1 more source

Changed Caecal Microbiota and Fermentation Contribute to the Beneficial Effects of Early Weaning with Alfalfa Hay, Starter Feed, and Milk Replacer on the Growth and Organ Development of Yak Calves

Animals, 2019
This study aimed to investigate the effect of early weaning by supplying calves with alfalfa hay, starter feed, and milk replacer on caecal bacterial communities and on the growth of pre-weaned yak calves.
Shengru Wu, Zhanhong Cui, Xiaodong Chen, Peiyue Wang, Junhu Yao   +4 more
doaj   +1 more source

Polymorphisms of ITGA9 Gene and Their Correlation with Milk Quality Traits in Yak (Bos grunniens)

Foods
A single-nucleotide polymorphism (SNP) is a genome-level trait that arises from a variation in a single nucleotide, leading to diversity in DNA sequences. SNP screening is commonly used to provide candidate genes for yak breeding efforts.
Mengfan Zhang, Xita Zha, Xiaoming Ma, Yongfu La, Xian Guo, Min Chu, Pengjia Bao, Ping Yan, Xiaoyun Wu, Chunnian Liang   +9 more
doaj   +1 more source

Effect of Different Heat Treatments on the Volatile Flavor Compounds in Yak and Jersey Milk

Shipin gongye ke-ji
To explore the changes in volatile compounds of yak and Jersey cow milk at different heat treatments (63 ℃/30 min, 75 ℃/15 s, 85 ℃/15 s, 90 ℃/15 s), electronic nose, HS-SPME-GC/MS combined with radar charts, principal component analysis and OAV, were ...
Yahui ZHU, Junlong ZHANG, Chuang DONG, Fumin CHI, Xuedong GU, Lin YANG   +5 more
doaj   +1 more source