Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 37 for “"UHT"”.
-
Chemical and physical changes resulting from UHT treatment of milk
… at the different ultra-high temperature (UHT) treatments were related to serum protein denaturation, and were used as an index to heat treatments. Electrophoretic patterns of UHT treated milk showed that β-lactoglobulin was the most heat sensitive serum protein, and these patterns were …
-
Effect of phospholipase C papain on feathering defect in 11% homogenized UHT processed cream
… C was inoculated to 11% homogenized UHT processed cream and incubated at 4 and 21°C for 14 days. Major phospholipids (phosphatidylcholine, phosphatidylserine, phosphatidylinositol, and phosphatidylethanolamine) were hydrolyzed by phospholipase C while sphingomyelin remained intact. …
-
Integrating in situ Geochronology and Metamorphic Petrology: An Example from the Gruf Complex, European Central Alps
… and modern orogenies. Ultra-high temperature (UHT) metamorphism requires geodynamic or tectonic processes that bring excess heat to the lower crust. Therefore, dating UHT metamorphism can shed light on the geodynamic evolution of the geological settings in which UHT rocks are exposed. In recent …
-
Phenotypic and Genotypic characterisation of Bacillus sporothermodurans
Ultra high temperature (UHT) method is a thermal heat treatment of milk that is able to destroy non- sporeformers and sporeformers. The UHT process uses a temperature of 135-140°C for 1-2 seconds. Bacillus sporothermodurans is the only known species whose spores are able to survive the UHT …
-
On Ultra-High Temperature Metamorphism in the Mid-Lower Crust
… natural example of ultra-high temperature (UHT) metamorphic processes and country rock-magma interaction due to mappable units of hybrid igneous rocks and the presence of large, partially melted, politic "emery" xenoliths. Previous attempts to understand the formation of the UHT xenoliths in …
-
Design da informação para identificação de glúten e lactose no painel frontal de embalagens de macarrão, leite UHT e bebidas vegetais : o olhar dos consumidores com restrição alimentar
… painel frontal das embalagens de macarrão, leite UHT e bebida vegetal para dietas com restrição a glúten e lactose, sob a perspectiva do Design da Informação, de modo a compreender as dificuldades de identificação dessas restrições percebidas pelos consumidores e analisadas pelo pesquisador, assim …
-
Baristamaidon säilyvyys sekä baristamaidon ja kaurajuomien toimivuus kahvijuomissa
… maito. Myös maidon lämpökäsittely, kuten UHT – käsittely, voi heikentää maidon vaahtoutumisominaisuuksia. UHT – käsittely ja aseptinen pakkaaminen kuitenkin takaavat maidolle pitkän, jopa 6-9 kuukauden, säilyvyysajan huoneenlämmössä. UHT-käsitellyn maidon ominaisuudet voivat säilytyksen …
-
Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends
… techniques, i.e., ultra high temperature (UHT), high pressure processing (HPP) and irradiation on papaya and strawberry nectars and their respective blends were explored. Traditional thermal processing resulted in the greatest reduction in ascorbic acid and carotenoid concentration, with …
-
Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
… of natural and reformulated creams. All UHT pasteurized natural and reformulated creams had significantly (p<0.05) greater apparent viscosities at all shear rates monitored than HTST pasteurized natural and reformulated creams. At a failing curve shear rate of 692 s-1 UHT pasteurized …
-
Ultra-high-temperature processed and conventionally processed milk in the preparation of instant pudding
… were prepared using ultra-high-temperature (UHT) processed and conventionally (HTST) processed milk at 6°C and 23°C in six replicates of a 2X2 factorial design to determine the effect of milk type and temperature on apparent viscosity and gel strength of pudding. Apparent viscosity was …
-
Influence of weekdays, weekends, bandhas and weather conditions on particulate matter (PM10) concentrations in the Kathmandu Valley in Nepal
… across all stations. In the urban high traffic (UHT) and urban residential (UR) areas, there were statistically significant (p<0.05) lower PM10 concentrations on weekends. In the UHT, PM10 concentrations were significantly lower on bandh days (p<0.05). These results suggest that a reduction in …
-
L'importanza della tracciabilità di un prodotto agro-alimentare: determinazione dei valori e dei benefici della tracciabilità nelle potenziali scelte di acquisto del consumatore
… non omoge-neizzato, latte crudo, latte intero UHT). Invece, per la Laddering Interviews, sono (n = 40), state fornite quattro tipologie di tracciabilità (Tracciabilità, Tracciabilità Culturale, Trac-ciabilità Geografica e Tracciabilità convenzionale) e due tipologie di latte (latte intero …
-
Metamorphic evolution of ultrahigh-temperature granulite facies and upper amphibolite facies rocks of the Epupa Complex, NW Namibia
… rocks (Orue Unit) and (2) ultrahigh-temperature (UHT) granulite facies rocks (Epembe Unit). The rocks of the EC are transsected by a large anorthosite massif, the Kunene Intrusive Complex (KIC). The Orue Unit and the Epembe Unit were affected by two distinct Mesoproterozoic metamorphic events, as …
-
Antioxidant Protection of an Omega-3 Fatty Acid Fortified Dairy-Based Beverage
… were used to formulate ultra high temperature (UHT) processed extended shelf-life omega-3 fatty acid fortified dairy-based beverages with fat contents mimicking whole milk (3.25%). Oxidation of the lipids in the formulated beverages was investigated during storage for 35 days at 4 °C using GC/MS …
-
Isolation of immunoglobulins from cheese whey and milk using ultrafiltration and immobilized metal affinity chromatography
… IgG. A small-scale shelf life study of IgG in UHT milk was also done. A thermal resistance curve for IgG in UHT milk was constructed assuming first-order destruction of IgG at 62°, 66°, 70°, 74°, 78° and 80°C. D values were obtained from the first-order destruction curves. The D values were …
-
The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
… in lactose-hydrolysed milk during simulated UHT treatment and subsequent storage at 50 °C for up to two months. Results indicated that IR-BSGM (10 mg/mL) (185 °C for 60 min) effectively reduced the formation of 3-DG, HMF furosine, CML, and MG-H1 by about 30% during UHT treatment. …
-
Recuperación de condensados de industrias lacteas mediante tecnología de membranas. Evaluación técnica y económica
… de flash cooler generados en el tratamiento UHT directo, donde diferentes tipos de leches y derivados lácteos son procesados con el fin de alargar su vida útil. Estas aguas están consideradas como efluentes de baja carga contaminante, lo que hace que, junto con su temperatura (40-85 ºC), …
-
Enzymatic degradation of egg yolk cholesterol
… 23 to degrade cholesterol in whole homogenised UHT milk or preparations diluted to half strength was minimal. However, R. equi No. 23 degraded up to 52.7% of cholesterol in a 1/8 strength preparation of UHT milk. In these preparations cholesterol degradation was further enhanced by growth of R. …
-
How Hot, How Deep, How Long: Constraints on the Tectono-Metamorphic Evolution of Granulite Terranes
… (HT) to ultrahigh-temperature metamorphism (UHT) and partial melting of Earth's crust. Granulites are ubiquitous in exhumed Archean cratons and are thought to comprise much of Earth's stable lower crust. Understanding the mechanisms responsible for crustal heating in Archean terranes is thus …
-
Investigating the metamorphic evolution of reworked terrains.
… Based on arguments that link the formation of UHT belts to super-continental cycles, UHT granulite facies rocks from the Gawler Craton indicate that Columbia amalgamation may still have been ongoing at c. 1700 to 1500 Ma or breakup started earlier at c. 1700 Ma. The second region investigated …
Page 1 of 2