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https://hdl.handle.net/20.500.14279/27435
Πεδίο DC | Τιμή | Γλώσσα |
---|---|---|
dc.contributor.author | Tedeschi, Tullia | - |
dc.contributor.author | Aspri, Maria | - |
dc.contributor.author | Loffi, Cecilia | - |
dc.contributor.author | Dellafiora, Luca | - |
dc.contributor.author | Galaverna, Gianni | - |
dc.contributor.author | Papademas, Photis | - |
dc.date.accessioned | 2023-01-18T11:44:26Z | - |
dc.date.available | 2023-01-18T11:44:26Z | - |
dc.date.issued | 2023-01-01 | - |
dc.identifier.citation | LWT-Food Science and Technology, 2023, vol. 173, articl. no. 114404 | en_US |
dc.identifier.issn | 10961127 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/27435 | - |
dc.description.abstract | Non-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.format | en_US | |
dc.language.iso | en | en_US |
dc.relation.ispartof | LWT-Food Science and Technology | en_US |
dc.rights | © The Authors. This is an open access article under the CC BY-NC-ND license | en_US |
dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | * |
dc.subject | Donkey milk | en_US |
dc.subject | Bioactivity | en_US |
dc.subject | Non-thermal processing | en_US |
dc.subject | UV-C | en_US |
dc.subject | Protein functionality | en_US |
dc.title | Processing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive properties | en_US |
dc.type | Article | en_US |
dc.collaboration | Cyprus University of Technology | en_US |
dc.collaboration | University of Parma | en_US |
dc.subject.category | Animal and Dairy Science | en_US |
dc.journals | Open Access | en_US |
dc.country | Cyprus | en_US |
dc.country | Italy | en_US |
dc.subject.field | Agricultural Sciences | en_US |
dc.publication | Peer Reviewed | en_US |
dc.identifier.doi | 10.1016/j.lwt.2022.114404 | en_US |
cut.common.academicyear | 2022-2023 | en_US |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
item.openairetype | article | - |
crisitem.journal.journalissn | 0023-6438 | - |
crisitem.journal.publisher | Elsevier | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.orcid | 0000-0001-5876-3922 | - |
crisitem.author.orcid | 0000-0003-0284-2247 | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
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1-s2.0-S0023643822013391-main.pdf | 3.08 MB | Adobe PDF | Δείτε/ Ανοίξτε |
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