Heat treatments are used extensively in the dairy industry, primarily to inactivate bacteria but
also to inactivate enzymes that can cause detrimental effects. In addition, some enzymes …

Recently, γ-glutamyl dipeptides (γ-GPs) were found to be responsible for the attractive
kokumi flavor of Parmesan cheese (PC). Quantitation of γ-GPs and their parent amino acids …

Cornelian cherry fruits are rich in health-related compounds. In the present study, the
ultrasound-assisted extraction was used to maximize the recovery of anthocyanins and …

Fluid milk processing is energy intensive, with high financial and energy costs found all
along the production line and supply chain. Worldwide, the dairy industry has set a goal of …

Using isothermal heating, inactivation of lactoperoxidase (LPO) in goat, sheep and cow milk
was studied in the temperature range of 70–77° C. Kinetic and thermodynamics studies …

The influence of high intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, bipolar 4
μs square wave pulses at 200 Hz) on the inactivation of Listeria innocua in fruit juice–whole …

Pulsed electric fields (PEF) technology involves the treatment of a biological material or food
placed between two electrodes installed 0.1‐1.0 cm apart in a treatment chamber separated …

The goat milk contains conjugated linoleic acid (CLA), which can influence physical growth
and brain development. This study investigated the impact of a diet containing goat milk fat …

Goat milk is source of different lipids, including conjugated linoleic acid (CLA). CLA reduces
body fat and protect against cardiovascular diseases. In the present study fat from goat milk …

The kinetics and thermodynamics of the thermal inactivation of Corolase PP in two different
whey protein concentrate (WPC) hydrolysates with degree of hydrolysis (DH) values of∼ 10 …