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Full-Text Articles in Food Processing
Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic
Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic
Food Science Faculty Articles and Research
Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …
Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes
All Theses
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
Food Science (MS) Theses
Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …