Effect of industrial processing and storage procedures on oxysterols in milk and milk products

Oxysterols are products of enzymatic and/or chemical cholesterol oxidation. Their measurement during and after a milk production chain could represent a useful tool to monitor and increase the commercial and nutritional value of milk.

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Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids

Journal of Agricultural and Food Chemistry ◽

10.1021/jf901187j ◽

2009 ◽

Vol 57 (11) ◽

pp. 5028-5034 ◽

Cited By ~ 22

Author(s):

Mônica Roberta Mazalli ◽

Neura Bragagnolo

Keyword(s):

Fatty Acids ◽

Thermal Processing ◽

Cholesterol Oxidation ◽

Processing And Storage ◽

And Storage

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Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

Ciência Rural ◽

10.1590/0103-8478cr20200967 ◽

2021 ◽

Vol 51 (11) ◽

Author(s):

Joelson Sousa Lima ◽

Ana Paula Presley Oliveira Sampaio ◽

Mylla Christy da Silva Dufossé ◽

Paula Fernanda Morais de Sousa ◽

Josyane Brasil da Silva ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Salmonella Typhimurium ◽

Growth Kinetics ◽

Storage Conditions ◽

Buffalo Milk ◽

Production Chain ◽

Pasteurized Milk ◽

Processing And Storage ◽

And Storage ◽

Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India

LWT ◽

10.1016/j.lwt.2020.110503 ◽

2020 ◽

pp. 110503

Author(s):

Sajad A. Rather ◽

F.A. Masoodi ◽

Jahangir A. Rather ◽

Adil Gani ◽

S.M. Wani ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Thermal Processing ◽

Meat Product ◽

Cholesterol Oxidation ◽

Low Fat ◽

Processing And Storage ◽

And Storage

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Industrial processing of canned beans

Ciência Rural ◽

10.1590/0103-8478cr20160672 ◽

2017 ◽

Vol 47 (5) ◽

Cited By ~ 7

Author(s):

Vanderleia Schoeninger ◽

Silvia Renata Machado Coelho ◽

Priscila Zaczuk Bassinello

Keyword(s):

Literature Review ◽

Nutritional Value ◽

Quality Standards ◽

Dry Bean ◽

Production Chain ◽

Industrial Processing ◽

Unit Operations ◽

The World ◽

Technological Quality

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

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