uht/htst lab direct & indirect processing system (MicroThermics Inc)
90
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MicroThermics Inc
uht/htst lab direct & indirect processing system
Uht/Htst Lab Direct & Indirect Processing System, supplied by MicroThermics Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/processing+system+uht/uht+htst+lab+direct+and+indirect+processing+system/10__1016_slash_j__ifset__2023__103303-62-15-25
Average 90 stars, based on 1 article reviews
Uht/Htst Lab Direct & Indirect Processing System, supplied by MicroThermics Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/processing+system+uht/uht+htst+lab+direct+and+indirect+processing+system/10__1016_slash_j__ifset__2023__103303-62-15-25
Average 90 stars, based on 1 article reviews
uht/htst lab direct & indirect processing system - by Bioz Stars,
2026-10
90/100 stars
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Emulsion:Article Title: Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization Article Snippet: The emulsions were homogenized and heated in a laboratory-scale MicroThermics processing system (UHT/HTST Lab-25 EDH, Article Title: Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage Article Snippet: Accepted Manuscript Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage François Baglinière, Julien Jardin, Frédéric Gaucheron, Antonio Fernandes de Carvalho, Maria Cristina Dantas Vanetti PII: S0958-6946(16)30367-3 DOI: 10.1016/j.idairyj.2016.12.012 Reference: INDA 4129 To appear in: International Dairy Journal Received Date: 1 August 2016 Revised Date: 12 December 2016 Accepted Date: 19 December 2016 Please cite this article as: Baglinière, F., Jardin, J., Gaucheron, F., Fernandes de Carvalho, A., Vanetti, M.C.D., Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage, International Dairy Journal (2017), doi: 10.1016/ j.idairyj.2016.12.012.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: Identification of aroma compounds in pea protein UHT beverages. Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization. Article Snippet: The emulsions were homogenized and heated in a laboratory-scale MicroThermics processing system (UHT/HTST Lab25 EDH, Article Title: Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions Article Snippet: This study evaluated the feasibility of producing stable protein colloidal dispersion by blending dairy and pea proteins using ultra shear technology (UST).. The influence of different UST process parameters (shear, temperature, pressure, and interactions) on the quality attributes of milk and pea protein suspensions of different protein proportions viz., milk:pea 1:0.5, 1:1, and 1:3 protein ratios was evaluated.. UST treatment was performed at 400 MPa pressure and process temperatures of 40 and 70 C. High pressure processing (HPP) at 400 MPa at 25 ± 2 C and thermal treatment at 72 C were conducted to study pressure-only and temperature-only effects. Article Title: Impact of non-thermal pasteurization technologies on vitamin B12 content in milk Article Snippet: Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based foods.. In this study, raw milk was treated by HHP (300 to 600 MPa, 5 min), PEF (16 kV/cm, 29 to 51 kJ/L), or UV-C (2 to 18 mJ/cm2).. The results showed that PEF and HHP pasteurization preserved the initial content of B12 in milk while UV-C caused 10% loss. Homogenization:Article Title: Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization Article Snippet: The emulsions were homogenized and heated in a laboratory-scale MicroThermics processing system (UHT/HTST Lab-25 EDH, Article Title: Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage Article Snippet: Accepted Manuscript Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage François Baglinière, Julien Jardin, Frédéric Gaucheron, Antonio Fernandes de Carvalho, Maria Cristina Dantas Vanetti PII: S0958-6946(16)30367-3 DOI: 10.1016/j.idairyj.2016.12.012 Reference: INDA 4129 To appear in: International Dairy Journal Received Date: 1 August 2016 Revised Date: 12 December 2016 Accepted Date: 19 December 2016 Please cite this article as: Baglinière, F., Jardin, J., Gaucheron, F., Fernandes de Carvalho, A., Vanetti, M.C.D., Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage, International Dairy Journal (2017), doi: 10.1016/ j.idairyj.2016.12.012.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: Identification of aroma compounds in pea protein UHT beverages. Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization. Article Snippet: The emulsions were homogenized and heated in a laboratory-scale MicroThermics processing system (UHT/HTST Lab25 EDH, Article Title: Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions Article Snippet: This study evaluated the feasibility of producing stable protein colloidal dispersion by blending dairy and pea proteins using ultra shear technology (UST).. The influence of different UST process parameters (shear, temperature, pressure, and interactions) on the quality attributes of milk and pea protein suspensions of different protein proportions viz., milk:pea 1:0.5, 1:1, and 1:3 protein ratios was evaluated.. UST treatment was performed at 400 MPa pressure and process temperatures of 40 and 70 C. High pressure processing (HPP) at 400 MPa at 25 ± 2 C and thermal treatment at 72 C were conducted to study pressure-only and temperature-only effects. Article Title: Impact of non-thermal pasteurization technologies on vitamin B12 content in milk Article Snippet: Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based foods.. In this study, raw milk was treated by HHP (300 to 600 MPa, 5 min), PEF (16 kV/cm, 29 to 51 kJ/L), or UV-C (2 to 18 mJ/cm2).. The results showed that PEF and HHP pasteurization preserved the initial content of B12 in milk while UV-C caused 10% loss. |