Food and Bioproducts Processing
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Generation of polyethylene glycol-dextran aqueous two-phase system droplets using different culture media under in vitro conditions
Food and Bioproducts Processing - Tập 139 - Trang 157-165 - 2023
Improved control strategies for the environment within cell culture bioreactors
Food and Bioproducts Processing - Tập 138 - Trang 209-220 - 2023
Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta
Food and Bioproducts Processing - Tập 89 - Trang 202-208 - 2011
Scale-Up of a High Productivity Continuous Biofilm Reactor to Produce Butanol by Adsorbed Cells of Clostridium Beijerinckii
Food and Bioproducts Processing - Tập 82 - Trang 164-173 - 2004
An Improved Method to Estimate Temperatures and Lethality During the Cooling Stage of Sterilized Cylindrical Cans
Food and Bioproducts Processing - Tập 83 - Trang 36-42 - 2005
Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content
Food and Bioproducts Processing - Tập 130 - Trang 229-243 - 2021
Pineapple wastes: A potential source for bromelain extraction
Food and Bioproducts Processing - Tập 90 Số 3 - Trang 385-391 - 2012
Cellulose adsorbent produced from the processing waste of brewer’s spent grain for efficient removal of Mn and Pb from contaminated water
Food and Bioproducts Processing - Tập 135 - Trang 227-237 - 2022
Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study
Food and Bioproducts Processing - Tập 137 - Trang 45 - 2023
This work evaluated the impact of the calcium reduction level (0 %, 10 % and 40 %) of micellar casein concentrates (MCC) and the presence of sugar and fat, on the fouling of the UHT plant and the heat stability of neutral high protein (14 %) beverages. The assessment of the heat stability was done using UHT pilot scale tubular heat exchanger (142 °C, few seconds). The aim of this study is to identify a casein modified structure suitable for the development of high protein beverages with acceptable functional properties and less fouling of the UHT plant. Our results showed that increasing the calcium reduction degree of MCC from 0 % to 40 % has drastically decreased the fouling rate by 4-fold for casein-based beverages without sugar and fat. In addition, the results of SDS-PAGE, HPLC and ICP-MS revealed that increasing the calcium reduction degree from 0 % to 40 % induced an increase of the mineral fraction from 13 % to 70 % and a decrease of the protein fraction from 77 % to 7 % in the fouling deposits. The HPLC results also showed that the increase of the calcium reduction appears to limit the deposition to dissociated protein from the micelles, in particular β-CN. Our results showed that the addition of sugar and fat induced an increase of the fouling deposition for all drinks and this increase was mostly linked to the increase of the protein deposition. Our results also showed that the calcium reduction degree doesn’t have an impact on the particle size distribution. However, aggregates started to appear in the simple and complex beverages with the increase of the storage period. Overall, our results showed that the calcium reduction of MCC powders seems to be a good option to manufacture casein-based RTD beverages at high protein concentrations and to reduce the fouling of the UHT plant.
#RTD-beverages #Fouling #Heat stability #UHT #Micellar caseins #Calcium reduction
Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements
Food and Bioproducts Processing - Tập 99 - Trang 179-187 - 2016
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