Search Results - "Food pasteurization"

Volatile Compounds, Fatty Acid Profile, and Technological Properties of A1 and A2 Bovine Milk: Effect of Pasteurization Method.

Authors: Żbik, Klara Pogorzelska-Nowicka, Ewelina Górska-Horczyczak, Elżbieta et al.

Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 12, p6125, 23p

The Influence of Flow Microwave Pasteurization Parameters and Variety of Blue Honeysuckle Berry on Selected Quality Parameters of Nectars.

Authors: Polak, Natalia Kalisz, Stanisław Kruszewski, Bartosz

Source: Applied Sciences (2076-3417); May2026, Vol. 16 Issue 10, p4885, 29p

Efecto de la pasteurización tradicional y con ultrasonido sobre la capacidad antioxidante total del jugo de granada (Punica granatum).

Alternate Title: Effect of traditional and ultrasonic pasteurization on the total antioxidant capacity of pomegranate (Punica granatum) juice.

Authors: Caudillo-Ortega, Norma Angélica Vallejo-Yebra, Verónica Rivera-Domínguez, Claudia et al.

Source: Investigación y Ciencia de la Universidad Autónoma de Aguascalientes. sep-dic2026, Vol. 33 Issue 96, p1-21. 21p.

Effect of pasteurization on spore inactivation of Bacillus subtilis.

Authors: CHEN, Hong YANG, Shujun LIU, Mengyao et al.

Source: Journal of Light Industry. Apr2026, Vol. 41 Issue 2, p32-63. 9p.

Color Stability and Bioactive Compound Retention in Patagonian Berry Pulps: Comparative Study of Pasteurization and Freezing Treatments †.

Authors: Paulino, Carolina Antonella Mendinueta Morales, Candela Shaiel Coppo, María Laura et al.

Source: Biology & Life Sciences Forum. 2026, Vol. 56 Issue 1, p17. 12p.

灭菌及环境条件对狮头柑鲜榨果汁苦味的影响.

Alternate Title: Effects of pasteurization and environmental conditions on the bitterness of freshly squeezed Shitougan juice.

Authors: 田祥涛 梁清青 朱姝昱 et al.

Source: Transactions of the Chinese Society of Agricultural Engineering. Nov2025, Vol. 41 Issue 21, p299-307. 9p.

Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno‐Functional, Physicochemical, and Microbial Assessment.

Authors: Abdulstar, Alaa R. Al‐HiIphy, Asaad R. Altemimi, Ammar B. et al.

Source: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-20. 20p.

Pasteurization Optimization of Coarse‐Ground Beef During Ohmic Heating: Computer Simulation Analysis.

Authors: Wang, Chunsen Naito, Aya Llave, Yvan et al.

Source: Journal of Food Process Engineering. May2026, Vol. 49 Issue 5, p1-13. 13p.

Effect of Different Pasteurization Temperatures on the Physicochemical and Microbiological Quality of Rock Melon Juice During Storage at 4°C.

Authors: Lee, Siew Hui Nordin, Syamilah Mahror, Norlia

Source: Pertanika Journal of Tropical Agricultural Science. Aug2025, Vol. 48 Issue 5, p1549-1563. 15p.

NUMERICAL SIMULATION OF THE MICROWAVE PASTEURIZATION PROCESS OF SOME FOOD LIQUIDS.

Authors: Unguroiu, Maria-Miruna Alexa, Luca-Valentin Ghiculescu, Liviu-Daniel

Source: Nonconventional Technologies Review / Revista de Tehnologii Neconventionale. Jun2025, Vol. 29 Issue 2, p45-50. 6p.

Subjects: Finite element method, Food pasteurization, Computer simulation, Fluid foods, Microwaves, Comparative studies

Made with Love: Maola Newport News expands plant efficiencies in an evolving dairy landscape.

Authors: Harfmann, Barbara

Source: Dairy Foods. Apr2026, Vol. 127 Issue 4, p96-105. 10p.

DETERMINING THE EFFECT OF HEAT TREATMENT ON THE INDICATORS OF DEMINERALIZED WHEY LIQUID CONCENTRATES.

Authors: Mykhalevych, Artur Polishchuk, Galyna Bandura, Uliana et al.

Source: Eastern-European Journal of Enterprise Technologies; 2025, Vol. 6 Issue 11(138), p73-80, 8p

Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat.

Alternate Title: Influencia del procesamiento térmico sobre el color, composición química, oxidación lipídica y microbiología de la carne de cuy (Cavia porcellus).

Authors: Alzamora-Herrera, R. Ramos-Escudero, M. Barnett Mendoza, E. et al.

Source: Grasas y Aceites. Jul-Sep2025, Vol. 76 Issue 3, p1-12. 12p.

From Shell to Shelf: Top Tips for Processing Egg Products.

Authors: Hale, Matt

Source: Food Marketing & Technology. Feb2026, Vol. 40 Issue 1, p18-19. 2p.

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AI‐Predicted Dynamics of Milk Enhanced With Silver and Zinc Oxide Nanoparticles for Electromagnetic Pasteurization and Sterilization.

Authors: Karmakar, Poly Das, Sanatan

Source: ZAMM -- Journal of Applied Mathematics & Mechanics / Zeitschrift für Angewandte Mathematik und Mechanik; May2026, Vol. 106 Issue 5, p1-34, 34p

Experimental determination of the pasteurization properties of pomegranate juice under the influence of ultra-high frequency electromagnetic field energy.

Authors: Uzaydullayev, Akmal Barakayev, Nusratilla Rajabov, Alisher et al.

Source: AIP Conference Proceedings. 2026, Vol. 3390 Issue 1, p1-5. 5p.

Analysis of Shell Egg Pasteurization Using Computational Fluid Dynamics.

Authors: Sampanis, Pavlos-Antonios Chatzidakis, Stylianos M. Stoforos, George N. et al.

Source: Applied Sciences (2076-3417); Feb2025, Vol. 15 Issue 3, p1263, 14p

Enhancing Quality of Fresh-cut Fruit Slices (Chaenomeles sinensis) Using Radio Frequency Combined with Hot Water Pasteurization.

Authors: Yin, Yihao Zhang, Silei Devahastin, Sakamon et al.

Source: Food & Bioprocess Technology. Nov2025, Vol. 18 Issue 11, p9777-9793. 17p.

Subjects: Radio frequency, Food pasteurization, Home fragrances, Cell preservation, Quince, Food preservation, Taguchi methods, Fruit

Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice.

Authors: AHMAD, TOHEED SHAHBAZ, HAFIZ MUHAMMAD SAEED, KHALID et al.

Source: Czech Journal of Food Sciences. 2024, Vol. 42 Issue 6, p405-414. 10p.