Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility
benefits. Genipin acts as a precursor for producing blue colorants. The formation of these …

Abstract High Pressure Processing (HPP) is a well‐established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure
Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this …

Vitamin C is one of the most important phytochemicals and can be found in almost all fruits
and vegetables. Since it covers almost all eventualities, being water solute and prone to …

This article describes the development of a new tool for interpreting the thermal stability of
raw milk by means of the alizarol test, using a multivariate calibration model on a mobile …

Photooxidation occurs in milk during storage, possibly leading to loss of nutritional values
and unacceptable flavour. The photooxidation of extended shelf-life (ESL) milk was …

The effect of different high-pressure processing (HPP) treatments on casein micelles was
analyzed through scanning electron microscopy (SEM) and a particle size distribution …

Greater differentiation is being made between types of milk according to product and
process characteristics. This study investigated consumer preferences for 4 different types of …

The production of an innovative food ingredient obtained from unripe Genipa americana L.
pulp and milk was studied in this paper. Natural blue compounds were produced from the …

Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then,
the micellar casein size and the whiteness of the milk were evaluated using L-Value …