Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Irradiated milk"'
Autor:
M. Doneva, S. Dyankova, Yancho Todorov, Margarita Terziyska, I. Nacheva, P. Metodieva, D. Miteva
Publikováno v:
Terziyska, M, Todorov, Y, Miteva, D, Doneva, M, Dyankova, S, Metodieva, P & Nacheva, I 2020, ' Bayesian Regularized Neural Network for Prediction of the Dose in Gamma Irradiated Milk Products ', Cybernetics and Information Technologies, vol. 20, no. 2, pp. 141-151 . https://doi.org/10.2478/cait-2020-0022
Gamma irradiation is a well-known method for sterilizing different foodstuffs, including fresh cow milk. Many studies witness that the low dose irradiation of milk and milk products affects the fractions of the milk protein, thus reducing its allerge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a869e4eb877113063083db11b82d082
https://doi.org/10.2478/cait-2020-0022
https://doi.org/10.2478/cait-2020-0022
Autor:
Jae-Nam Park, Beom-Seok Song, Ju-Woon Lee, Hong-Soo Ryu, In-Jun Han, Soon-Sil Chun, Jin-Gyu Park, Jae-Hun Kim, Jeong-Ro Park
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 40:885-891
We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::510a1cca074c179a9bc25b0ecaab27c1
https://doi.org/10.3746/jkfn.2011.40.6.885
https://doi.org/10.3746/jkfn.2011.40.6.885
Autor:
Nursakinah Suardi, F Fohely
Publikováno v:
Journal of Physics: Conference Series. 995:012056
The milk has been adopted as a structural nature food for a long era since it is containing most of the growth factors, protective agents, and enzymes needed for the body. a few attempts have been conducted to treat the dairy products especially raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa545ad375f31357e3503703a1db8451
https://doi.org/10.1088/1742-6596/995/1/012056
https://doi.org/10.1088/1742-6596/995/1/012056
Autor:
I. H. I. Abd El-Ghany, A. I. Atia
Publikováno v:
Journal of Food and Dairy Sciences. 34:3065-3079
Electron spin resonance (ESR) spectroscopy has been used to assess the free radicals signal in different milk powders, buffalo's, cow's goat, camel, commercial full cream cow's milk powder, buffalo's butter milk and colostrum before and after γ-ray
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c877669cec117bdcd2e7a1916a5a4a5c
https://doi.org/10.21608/jfds.2009.113431
https://doi.org/10.21608/jfds.2009.113431
Publikováno v:
Russian Agricultural Sciences. 38:72-74
Under the 8-min effect of electromagnetic radiation of the extremely high frequency (EHF) millimeter range (129 GHz) on the mammary gland of cows, the average daily milk yield was 20.8 ± 0.2 kg; under the 12-min effect, 21.7 ± 0.2 kg; in the contro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::082eb792ed3d46e4179081f7aaaca9ed
https://doi.org/10.3103/s1068367412010144
https://doi.org/10.3103/s1068367412010144
Autor:
C. Favrot, J.L. Maubois
Publikováno v:
Le Lait. 74:253-266
Summary - Low heat milk powder was submitted to y-ray irradiation in order to sterilize it and then tested for grawth of L lactis subsp lactis strains CNRZ 1076 (prtt) and its non-proteolytic-variant, CNRZ 1075 (prt-). Inhibition was observed when re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e7d9e54301a6576e42ec86eb53774a4
https://doi.org/10.1051/lait:1994421
https://doi.org/10.1051/lait:1994421
Autor:
Abdel Megid Mamoon
Publikováno v:
Applied Radiation and Isotopes. 46:733-734
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5edf0dc05b43141282c9fb253b0ca9f
https://doi.org/10.1016/0969-8043(95)00145-x
https://doi.org/10.1016/0969-8043(95)00145-x
Publikováno v:
Journal of Food Protection. 46:416-419
Milk pasteurized at 73, 80 and 90°C for 16.2 s and homogenized than exposed to 50-foot-candle intensity of fluorescent light in clear glass bottles was compared for flavor and concentrations of acetaldehyde, propanal, n-pentanal and n-hexanal with s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3609fa4fdc3ae440d9548e47fa5f29bd
https://doi.org/10.4315/0362-028x-46.5.416
https://doi.org/10.4315/0362-028x-46.5.416
Publikováno v:
Food Chemistry. 20:201-212
Cheese milk exposed to gamma irradiation at a dose of 0·5 Mrad was used in the manufacture of Ras cheese. Quality and ripening of cheese made from irradiated milk were compared with those of cheese made from heat-treated milk. Gamma irradiation of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79e784fefe811735ceea6dfc728320de
https://doi.org/10.1016/0308-8146(86)90173-1
https://doi.org/10.1016/0308-8146(86)90173-1
Publikováno v:
Journal of Biological Chemistry. 94:749-763
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c5513ffd86f9e48619b935bf55d5b95
https://doi.org/10.1016/s0021-9258(18)76398-9
https://doi.org/10.1016/s0021-9258(18)76398-9