Keywords: Preservation
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Journal Articles
Journal Articles
Nutrition & Food Science (2006) 36 (1): 24–31.
Published: 01 January 2006
.... Pasteurization, being more detrimental to dietetic properties of cultured milk products than thermization, its application is not suggested as a method of preservation. Microwave heating may be better than conventional pasteurization. Originality/value Conjugated application of various techniques would...
Journal Articles
Nutrition & Food Science (1996) 96 (2): 27–30.
Published: 01 April 1996
... the preservation of milk by heat treatment to produce pasteurized, sterilized, ultra heat‐treated milks, and the chemical and physical changes taking place during this processing. © MCB UP Limited 1996 Health Milk Preservation Milk can be defined as the fluid secreted by female mammals...
Journal Articles
Nutrition & Food Science (1996) 96 (2): 8–11.
Published: 01 April 1996
... canning or freezing but it could find applications for expensive foods with short shelf lives and high value ingredients such as flavours, vitamins and functional biopolymers which are sensitive to heating. Food industry Packaging Preservation Food and drink manufacturers have in recent...
Journal Articles
Nutrition & Food Science (1995) 95 (3): 29–31.
Published: 01 June 1995
...John I. Ahmad It is estimated that by the turn of the millennium the world human population could exceed ten billion. Scientists inevitably are searching for effective alternative methods of food preservation. Accordingly,ionization radiation, discovered nearly a hundred years ago when it was first...
Journal Articles
Nutrition & Food Science (1994) 94 (2): 26–28.
Published: 01 April 1994
... ]. Maxwell Laboratories in California patented a high voltage electric field apparatus for preserving fluid foods such as dairy products, fruit juices and liquid egg products. Typical field strengths of 2 to 25 kV cm‐1 were used together with pulse durations of 1 to 100 microseconds...
Journal Articles
Nutrition & Food Science (1994) 94 (1): 20–23.
Published: 01 February 1994
... of several programmes which have been initiated in Europe and the USA. The main reasons for interest in high‐pressure processing are: © MCB UP Limited 1994 Food Food industry Japan Preservation Process innovation Technology United Kingdom The effects of high isostatic...

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