Browsing by Subject "pasteurization"
Now showing items 1-4 of 4
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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis
(2021)Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and ... -
Effect of processing on the fatty acid composition of fresh and stored n-3 and n-6 eggs from hens fed diets supplemented with fish or sunflower oil
(2013)Eggs from hens fed diets supplemented with 3% fish or sunflower oil were either fresh submitted to pasteurization, hard-boiling or scrambling processing, or were first submitted to refrigerated storage at 4 degrees C for ... -
The feasibility and acceptability of various bovine brucellosis control strategies in India
(2021)Bovine brucellosis is a neglected zoonotic disease prevalent in several developing countries including India. It has been successfully controlled in many developed countries by using vaccination in conjunction with extensive ... -
Preliminary Data on the Suitability of Alkaline Phosphatase Use as Pasteurization Indicator for Donkey Milk
(2022)Donkey milk is a nutraceutical food that is becoming quite popular, especially in Mediterranean countries. Nevertheless, limited data exist on the safety of donkey milk. The European food hygiene regulations require ...