Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

2015 ◽  
Vol 31 ◽  
pp. 28-36 ◽  
Author(s):  
Zhenzhen Xu ◽  
Tiantian Lin ◽  
Yongtao Wang ◽  
Xiaojun Liao
Keyword(s):  
High Pressure ◽  
Quality Assurance ◽  
High Temperature ◽  
Orange Juice ◽  
High Pressure Processing ◽  
High Temperature Short Time ◽  
Short Time

Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 283-289 ◽  
Author(s):  
Liang Zhao ◽  
Yongtao Wang ◽  
Xiaotong Hu ◽  
Zhijian Sun ◽  
Xiaojun Liao
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
High Pressure Processing ◽  
High Temperature Short Time ◽  
Pear Juice ◽  
Short Time

scholarly journals High Temperature Short Time Evaporation

1963 ◽  
Author(s):  
Ralph W. Cook
Keyword(s):  
High Temperature ◽  
Orange Juice ◽  
Soft Drink ◽  
High Temperature Short Time ◽  
Short Time

Before 1935, orange juice had been made into concentrate in California and elsewhere, using milk evaporators. The concentrate produced was for soft drink bases, but was not good enough to be reconstituted for drinking. Paper published with permission.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 114
Author(s):  
Diana Escuder-Vieco ◽  
Juan M. Rodríguez ◽  
Irene Espinosa-Martos ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Milk Composition ◽  
Donor Human Milk ◽  
High Temperature Short Time ◽  
Lactose Concentration ◽  
C 30 ◽  
Milk Banks ◽  
Short Time

Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

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