Zobrazeno 1 - 10
of 2 222
pro vyhledávání: '"uht"'
Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics
Autor:
Jinyu Xu, Xiaodan Wang, Xiaoxuan Zhao, Hongyu Cao, Yunna Wang, Ning Xie, Xu Li, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102059- (2024)
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity
Externí odkaz:
https://doaj.org/article/7de7cb44eda640f4a47dbbea9e58da66
Autor:
Isabella Maria Fernandes Botelho Moreira, Jaqueline Aparecida Honorato, Rafaela da Silva Rodrigues, Solimar Gonçalves Machado, Antonio Fernandes de Carvalho
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100383- (2024)
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
Externí odkaz:
https://doaj.org/article/b2c8884e4c414c81b3fb9d6946ab8cc7
Autor:
Ping-Hsiu Huang, Xin-Mei Ou, Ming‐Kuei Shih, Shin-Yu Chen, Jhih-Ying Ciou, Ta Chih Jovi Tung, Wen-Chang Chang, Chih-Yao Hou
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100492- (2024)
This study investigates the impact of three hydrophilic colloids, namely carrageenan (CG), gellan gum (GG), and sodium alginate (SA), as additives to adzuki bean flavored milk (ABFM) to mitigate the sedimentation of adzuki bean flour and assess their
Externí odkaz:
https://doaj.org/article/b3bcda0c32e24ae3a5b452e23473b3bb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 205-210 (2024)
To investigate the effects of initial protein, fat content, and storage temperature on the shelf life of UHT pure milk packaging, three types of UHT pure milk were used as research objects to experimentally measure sample browning index and protein h
Externí odkaz:
https://doaj.org/article/cfb6e35beb72474e96ef7bfc711c51f1
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8978 (2024)
HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude
Externí odkaz:
https://doaj.org/article/fb3a67f821be4ab085d8e49fddfb4a9f
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8538-8550 (2023)
ABSTRACT: Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferri
Externí odkaz:
https://doaj.org/article/639c6fabdf1a4db9884b640d5e2733c3
Autor:
Dase Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, Yves Henri Marie Zeller
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 1, Pp 25-36 (2023)
Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and mar
Externí odkaz:
https://doaj.org/article/092b3f37457c42b18db4745bc5856e6c
Autor:
Peipei Wu, Mengyuan Guo, Pengjie Wang, Yi Wang, Ke Fan, Hui Zhou, Wentao Qian, Hongliang Li, Menghui Wang, Xiaojun Wei, Fazheng Ren, Jie Luo
Publikováno v:
Foods, Vol 13, Iss 8, p 1236 (2024)
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25
Externí odkaz:
https://doaj.org/article/38f60daa70d9417fae168c4fe16f395b
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