Study of strawberry flavored milk under pulsed electric field processing
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منابع مشابه
Total antioxidant property and pH change of dental plaque and saliva in 6-11-year-old children after consumption of flavored milk
Introduction: The antioxidant properties of chocolate and other flavored additives besides the sugar added to milk raises the question about the acidogenecity of flavored milk. This study was conducted to measure the pH changes of dental plaque and saliva after the consumption of flavored milk and evaluate the antioxidant property of them. Methods: This study was performed on 42 samples of d...
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Pulsed electric field (PEF) is an innovative non-thermal technology which could be used as an alternative to the traditional thermal process to inactivate the microorganisms and enzymes in liquid foods such as milk. Compared to thermal processing, the PEF process is considered more energy efficient as the microbial or enzymatic inactivation is achieved at ambient or mild temperatures by the app...
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Functional foods containing probiotic bacteria (lactic acid bacteria and bifidobacteria) are getting popularity in the world, due to tremendous health benefits conferred by these bacteria. However, the total viable count of bacteria in the final product and the sensory attributes of the product are of higher importance for its consumer acceptability. In this study, flavored (strawberry, pineapp...
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BACKGROUND Acute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition. OBJECT...
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Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds i...
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تاریخ انتشار 2017