Abstract Background Ohmic Heating (OH) technology is a heating process wherein electric
current is passed through the food acting as an electrical resistor, converting the electrical …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Heated milk is subject to the Maillard reaction; lactose and lysine residues in milk proteins
(mainly casein) are the reactants. An overview is given of the early, advanced and final …

In this study, the formation of Maillard reaction products and the Maillard reaction sites of
milk proteins were studied under different heat treatment conditions. Fifteen samples heated …

The effect of homogenization alone or in combination with high-temperature, short-time
(HTST) pasteurization or UHT processing on the whey fraction of milk was investigated …

Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization,
which requires heating to at least 72° C for 15 s. Ultra-pasteurization (UP) extends milk shelf …

The changes in antioxidant and pro-oxidant activity of milk were studied using different heat
treatments. At each heating temperature, samples showed an initial increase and a …

Raw milk (RM), reconstituted condensed milk (CM) and three types of reconstituted milk
powders (SMPs) were heated indirectly at 80–140° C for 4 s. Native β-lactoglobulin after 90° …

Background Milk is one of the most important food sources for human nutrition. The chemical
composition of milk varies depending on many factors and may influence its nutritional value …

A rapid and sensitive fluorimetric method is proposed to evaluate the heat treatment of
commercial milk. This method is based on the simultaneous determination of protein …