Showing 241 - 260 results of 344 for search '"Pasteurization"', query time: 0.05s Refine Results
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    Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages by Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Edirisingha Dewage Nalaka Sandun Abeyrathne, Dewei Shu, Xi Huang, Dong Uk Ahn

    Published 2025-01-01
    “…Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, and vanilla and pasteurized at 56.7°C for 3.5 min to prepare a basal ovalbumin beverage (OVA). …”
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    Development of functional beverage with rice bran protein (Hom mali 105) by Saveboworn Wanticha, Rittisak Sriwiang, Schoenlechner Regine, Wangtueai Sutee, Charoen Ratchanee

    Published 2025-01-01
    “…The development of functional fruit juice consisted of two concentrate fruit juice (80 red grapes : 20 apples ratio), the mixture was mixed with 60% fruit juice, 30% water, 8% syrup and 2% rice bran protein powder, which was pasteurized under 75 °C for 2 minutes 50 s. Microbial analysis showed that the values met the standard (microbial count less than 250 colonies/ml, Coliform bacteria and Escherichia coli less than <1.1 MPN/100 g). …”
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