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Articles 1 - 4 of 4
Full-Text Articles in Food Science
Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia
Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia
Nutrition, Dietetics, and Food Sciences Faculty Publications
Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …
Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert
Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert
Joey Talbert
A system and method capable of hydrolyzing lactose, where the system includes a support formed from a functionalized hydrophobic polymer that is covalently linked to a hydrophilic molecule covalently that is, in turn, covalently linked to an enzyme such as lactose. The method includes the steps of functionalizing a hydrophobic polymer support, covalently linking a hydrophilic molecule to said functionalized polymer support, and covalently linking an enzyme such as lactase to said hydrophilic molecule. The system and method generally relate to the field of food science and engineering and, more particularly to dairy-based food products and their production including solutions …
The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser
The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser
Open Access Theses
While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on bioavailability of health-promoting flavan-3-ols remains unclear. The ability of nonspecific protein interactions in flavan-3-ol rich foods and beverages to alter digestive stability and/or digestive release (bioaccessibility) of flavan-3-ols has been previously proposed but unconfirmed. The primary objective of this study was to characterize effects of individual milk proteins and the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols from model beverage systems. As a secondary objective, the impact of protein gastrointestinal …
Combined Treatment With Mild Heat, Manothermosonication And Pulsed Electric Fields Reduces Microbial Growth In Milk., Rachel Halpin, O. Cregenzán-Alberti, P. Whyte, J.G Lyng, F. Noci
Combined Treatment With Mild Heat, Manothermosonication And Pulsed Electric Fields Reduces Microbial Growth In Milk., Rachel Halpin, O. Cregenzán-Alberti, P. Whyte, J.G Lyng, F. Noci
Articles
In recent years, there has been considerable interest in non-thermal milk processing. The objective of the present study was to assess the efficacy of two non-thermal technologies (manothermosonication; MTS, and pulsed electric fields; PEF) in comparison to thermal pasteurisation, by assessing the microbial levels of each of these milk samples post-processing. Homogenised milk was subjected to MTS (frequency; 20 kHz, amplitude; 27.9 μm, pressure; 225 kPa) at two temperatures (37 °C or 55 °C), before being immediately treated with PEF (electric field strength; 32 kV/cm, pulse width; 10 μs, frequency; 320 Hz). Thermal pasteurisation (72 °C, 20 s) was included …