The nutritional, physicochemical, and functional properties of milk are affected by thermal processing. Buffalo make a substantial contribution to global production but there have been comparatively few studies on how processing affects the buffalo milk. This paper critically reviews current knowledge regarding changes during storage milk, milk-based products, buffalo-bovine blends. Heating res...

The majority of foods that we eat are subjected to some type of processing either at home or by the manufacturer. The biochemical reactions that occur in foods as a result of thermal processing can be both beneficial and harmful. Here, we briefly review the effects of thermal processing and some of the effects of the Maillard reaction on the allergenicity of food proteins. Specifically, we focu...

Various green projects were executed to reduce the energy consumption in building sector. In particular, it is necessary to improve the thermal insulation performance of existing residential buildings. Even though it is critical to evaluate the thermal insulation performance in operation and maintenance phase, most of the policies and previous studies have focused on thermal insulation material...

3-D integration of conventional massively parallel processors is challenging due to high temperatures and hotspots. An Associative Processor (AP) is a viable candidate for such applications as it exhibits close to uniform thermal distribution with lower temperatures and fewer hot spots. Performance and thermal analysis supported by simulation confirm that associative processing enables 3-D inte...

to design the equipment and facilities for preservation, storage and processing of pomegranate, it is necessary to know the specific heat and thermal conductivity of the fruit components. the specific heat of exocarp, mesocarp and of seeds of pomegranate were assessed at three moisture content levels (30, 50 and 76% for seed and mesocarp; 15, 35 and 52% for exocarp) and at four temperature leve...

Although the role of somatosensory cortex (SI) in the mapping of body parts has been well documented,1–3 its involvement in the processing of thermal (hot and cold) sensations remains poorly defined. Clinical and physiological evidence suggests that SI, which is divided into Brodmann’s areas, 1,2, 3a, and 3b, may be involved in thermal and even pain processing.4–7 Cerebral evoked response studi...

Recent years have seen the various studies conducted on kelulut honey based their physicochemical and nutritional properties. The main concern in production of maintaining quality especially when it is being treated. Previous shown that conventional thermal processing comprises two phases heating which are liquefaction pasteurization will minimize terms its properties due to heat sensitivity ma...

Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow and buffalo milk samples were collected. The LPO activity was measured using ...