Works matching DE "HEAT treatment of milk"
Results: 276
A Protein-Based Approach for Greek Yogurt Authentication via an HRMS Technique (MALDI-TOF MS) and Milk Powder Detection as a Fraudulent Addition.
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- Foods, 2025, v. 14, n. 4, p. 693, doi. 10.3390/foods14040693
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EFFECT OF TEMPERATURE ON THE DEGRADATION OF RAPESEED CAKE PROTEIN.
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- Veterinarija ir Zootechnika, 2006, v. 36, n. 58, p. 30
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Rennet-Induced Aggregation and Curd Formation from Skimmed Milk Powders Prepared under Different Sterilizing Conditions.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 9, p. 2054, doi. 10.1271/bbb.90254
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Antibacterial Activity of Recombinant Human Lactoferrin from Rice: Effect of Heat Treatment.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 6, p. 1301, doi. 10.1271/bbb.80814
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Digitalisation of Food and Beverage Manufacturing.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 128, p. 259, doi. 10.1016/j.fbp.2021.04.011
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Fouling and cleaning of plate heat exchangers: Dairy application.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 32, doi. 10.1016/j.fbp.2020.12.005
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Retention of bioactive lipids in heated milk: Experimental and modelling.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 290, doi. 10.1016/j.fbp.2014.03.008
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Cleaning studies of coconut milk foulants formed during heat treatment process.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 166, doi. 10.1016/j.fbp.2013.12.011
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Development of Insolubility in Dehydration of Dairy Milk Powders.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 3, p. 202, doi. 10.1205/fbp07008
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ОБГРУНТУВАННЯ ПАРАМЕТРІВ ПАСТЕРИЗАЦІЇ МОЛОКА У ТЕХНОЛОГІЇ СИРУ М’ЯКОГО КАМАМБЕР.
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- Scientific Works, 2023, v. 87, n. 2, p. 55, doi. 10.15673/swonaft.v87i2.2831
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- Article
İnkübasyon Çıkış Asitliğinin Geleneksel Olarak Üretilen Süzme Yoğurtların Bazı Kalite Özellikleri Üzerine Etkisi.
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- Journal of Faculty of Veterinary Medicine, Erciyes University / Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 2020, v. 17, n. 3, p. 297, doi. 10.32707/ercivet.828819
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FACILE PREPARATION OF α-Fe<sub>2</sub>O<sub>3</sub> NANOBULK VIA BUBBLE ELECTROSPINNING AND THERMAL TREATMENT.
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- Thermal Science, 2016, v. 20, n. 3, p. 967, doi. 10.2298/TSCI1603967L
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CONSUMER-BASED SENSORY CHARACTERIZATION AND PREFERENCE OF RAW AND PASTEURIZED MILK CHEESES.
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- Revista do Instituto de Laticínios Cândido Tostes, 2023, v. 78, n. 2, p. 46, doi. 10.14295/2238-6416.v78i2.922
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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt.
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- Food Science & Technology International, 2024, v. 30, n. 1, p. 73, doi. 10.1177/10820132221138827
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Tratamiento Térmico de Leche: Influencia del pH y CaCl<sub>2</sub> en la Elaboración de Queso Cuartirolo.
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- Información Tecnológica, 2010, v. 21, n. 5, p. 107, doi. 10.4067/S0718-07642010000500014
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Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia.
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- BMC Microbiology, 2023, v. 23, n. 1, p. 1, doi. 10.1186/s12866-022-02746-0
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- Article
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition.
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- International Journal of Food Engineering, 2018, v. 14, n. 9/10, p. N.PAG, doi. 10.1515/ijfe-2018-0142
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Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2307
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Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese).
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- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1
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- Article
INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT.
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- Journal of Food Process Engineering, 2009, v. 32, n. 5, p. 692, doi. 10.1111/j.1745-4530.2007.00239.x
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- Article
EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 447, doi. 10.1111/j.1745-4530.2006.00076.x
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Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010014
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اثر استفاده از سپراتور و باکتوفوگاسیون دوگانه و شرایط عملیاتی آنها بر بار میکروبی و حجم لجن لبنی.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 127, p. 241, doi. 10.22034/FSCT.19.127.241
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Detection of Some Virulence Factors of Bacillus Cereus in Heat-Treated Milk.
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- Alexandria Journal of Veterinary Sciences, 2017, v. 53, n. 1, p. 72, doi. 10.5455/ajvs.261157
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Influence of Heat Treatments on Nitrogen Distribution in cow and Buffalo’s Skim Milk.
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- Assiut Journal of Agricultural Sciences, 2016, v. 47, n. 6, Part 1, p. 49, doi. 10.21608/ajas.2016.2569
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Stability of Middle East Respiratory Syndrome Coronavirus in Milk.
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- Emerging Infectious Diseases, 2014, v. 20, n. 7, p. 1263, doi. 10.3201/eid2007.140500
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STUDIES REGARDING THE EFFECT OF BOILING ON COW MILK QUALITY WITH ANALYSIS OF SOME PHYSICO-CHEMICAL CHARACTERISTICS AND THE SOMATIC CELL COUNT.
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- Research Journal of Agricultural Science, 2016, v. 48, n. 2, p. 75
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- Article
Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, v. 18, n. 2, p. 177
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Heat resistance of Cronobacter species ( Enterobacter sakazakii) in milk and special feeding formula.
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- Journal of Applied Microbiology, 2009, v. 107, n. 3, p. 928, doi. 10.1111/j.1365-2672.2009.04271.x
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Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.
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- Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 540, doi. 10.1111/j.1365-2672.2008.03793.x
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- Article
INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 2, p. 143, doi. 10.1111/j.1745-4549.2008.00234.x
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THERMAL INACTIVATION KINETICS OF ALKALINE PHOSPHATASE IN BUFFER AND MILK.
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 3, p. 258, doi. 10.1111/j.1745-4549.2006.00063.x
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- Article
SKIM MILK PROCESSING BY COMBINING PULSED ELECTRIC FIELDS AND THERMAL TREATMENTS.
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- Journal of Food Processing & Preservation, 2005, v. 29, n. 5/6, p. 291, doi. 10.1111/j.1745-4549.2005.00029.x
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THE COMBINED EFFECT OF PULSED ELECTRIC FIELDS AND CONVENTIONAL HEATING ON THE MICROBIAL QUALITY AND SHELF LIFE OF SKIM MILK.
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- Journal of Food Processing & Preservation, 2005, v. 29, n. 5/6, p. 390, doi. 10.1111/j.1745-4549.2005.00036.x
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Python workflow for the selection and identification of marker peptides—proof-of-principle study with heated milk.
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- Analytical & Bioanalytical Chemistry, 2024, v. 416, n. 14, p. 3349, doi. 10.1007/s00216-024-05286-w
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FORTIFY SOFT CHEESE WITH LIPOSOMAL VITAMIN D3.
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- Biochemical & Cellular Archives, 2021, v. 21, n. 1, p. 1279
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Heat treatment of milk.
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- Bulletin of the International Dairy Federation, 2022, v. 516, p. G
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- Article
FOREWORD.
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- Bulletin of the International Dairy Federation, 2022, v. 516, p. D
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Experimental assessment of the efficacy of copper ion treatment against penicillin G contained in UHT milk and PBS.
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- Austral Journal of Veterinary Sciences, 2024, v. 56, n. 1, p. 55, doi. 10.4206/ajvs.561.07
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Antigen-binding and protein G-binding abilities of immunoglobulin G in hyperimmunized cow's milk treated under various conditions.
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- Animal Science Journal, 2005, v. 76, n. 3, p. 283, doi. 10.1111/j.1740-0929.2005.00267.x
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- Article
Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure.
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- Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 37
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Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt.
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- Journal of Food & Dairy Sciences, 2018, v. 9, n. 1, p. 31
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- Article
Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating.
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- Foods, 2025, v. 14, n. 1, p. 33, doi. 10.3390/foods14010033
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Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk.
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- Foods, 2024, v. 13, n. 23, p. 3832, doi. 10.3390/foods13233832
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Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats.
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- Foods, 2024, v. 13, n. 16, p. 2533, doi. 10.3390/foods13162533
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Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels.
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- Foods, 2024, v. 13, n. 8, p. 1236, doi. 10.3390/foods13081236
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Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.
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- Foods, 2024, v. 13, n. 2, p. 192, doi. 10.3390/foods13020192
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- Article
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
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- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
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- Article
Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese.
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- Foods, 2023, v. 12, n. 8, p. 1735, doi. 10.3390/foods12081735
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- Article
Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.
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- Foods, 2023, v. 12, n. 5, p. 1071, doi. 10.3390/foods12051071
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