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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorTedeschi, Tullia-
dc.contributor.authorAspri, Maria-
dc.contributor.authorLoffi, Cecilia-
dc.contributor.authorDellafiora, Luca-
dc.contributor.authorGalaverna, Gianni-
dc.contributor.authorPapademas, Photis-
dc.date.accessioned2023-01-18T11:44:26Z-
dc.date.available2023-01-18T11:44:26Z-
dc.date.issued2023-01-01-
dc.identifier.citationLWT-Food Science and Technology, 2023, vol. 173, articl. no. 114404en_US
dc.identifier.issn10961127-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27435-
dc.description.abstractNon-thermal processing of milk has been considered over the past decade as an alternative or adjunct to thermal processes. UV-C radiation in combination with turbulent flow of opaque liquids seems to be a promising non-thermal method for the reduction of bacterial populations in milk. Apart from confirming the efficacy of UV-C in destroying pathogens and spoilage bacteria, there is a need for assessment of the quality characteristics of the end-product and especially in added-value dairy products where bioactivity of constituents should be preserved during processing. Under this context, freeze-dried donkey milk powder processing by UV-C was studied and the effect on protein quality, digestibility and bioactive properties were assessed. Results show that UV-C treatment retains the protein's quality characteristics highly comparable to the not-treated milk (i.e. raw) rather than the pasteurized milk where some deterioration (i.e. lower bioactivities) was detected.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofLWT-Food Science and Technologyen_US
dc.rights© The Authors. This is an open access article under the CC BY-NC-ND licenseen_US
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectDonkey milken_US
dc.subjectBioactivityen_US
dc.subjectNon-thermal processingen_US
dc.subjectUV-Cen_US
dc.subjectProtein functionalityen_US
dc.titleProcessing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive propertiesen_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Parmaen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countryItalyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.lwt.2022.114404en_US
cut.common.academicyear2022-2023en_US
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn0023-6438-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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