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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 ℃ pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage.

Not from concentrate (NFC) orange juice is processed directly from the fresh orange after cleaning, sterilized and aseptically filled, because it does not go through the process of concentration, reduction and preparation, so as to maintain the original flavor and nutrition of the fruit. Sterilization is the most significant processing step in juice production, which can effectively prolong the shelf life of citrus juice through killing microorganisms. Currently, pasteurization is a kind of widely used thermal sterilization techniques in the industry and is also widely used in the manufacture of liquid foods. However, high temperatures inevitably have some negative effects, such as causing deterioration of color and even odor, changing the physicochemical properties, and reducing the heat-sensitive nutritional and functional components in the juice, which may be detrimental to the health of consumers. Therefore, there is an urgent need to systematically compare the influences of different sterilizations on the quality of NFC orange juice and select suitable sterilization methods for processing high-quality NFC juice. Thermosonication (TS) technology, as a low heat sterilization technology, has been widely concerned in the sterilization of liquid food. In order to evaluate the efficiency of TS on the quality of NFC orange juice, the effects of TS (600 W, 60 ℃, 13 min) on the microorganisms, color, limonin, nomilin, vitamin C, total phenol, total flavonoid content and antioxidant activity of NFC orange juice were investigated during storage at low temperature for 35 days compared to the traditional pasteurization (70 ℃, 15 min), and the changes in volatile compounds of NFC orange juice with traditional pasteurization and TS were also analyzed by GC-MS. The results showed that both treatments effectively ensure the microbiological safety of NFC orange juice during storage. The sugar and acid components of NFC orange juice were stable during storage, and TS treatment did not affect the taste of NFC orange juice. Compared with the traditional pasteurization group of NFC orange juice, TS treatment improved the turbidity stability of orange juice. With the extension of storage time, TS treatment increased the L*, a* and b* values. However, the ΔE* values were all less than 1.00, the color difference could not be perceived, and the BI value decreased by 12.50% ～16.67%. The loss rate of Vc in NFC orange juice was reduced by 10.52% of TS group. The contents of total phenol and total flavone of TS group were 1.00-1.06 times of those in the traditional pasteurization group. The limonin content decreased by 17.37%～ 56.62% and nomilin content decreased by 9.32%～ 63.85%, respectively. The DPPH free radical scavenging ability and FRAP total antioxidant capacity were 1.09～1.21 times and 1.11～1.70 times that of pasteurization, respectively. GC-MS analysis identified 49 volatile compounds. The traditional pasteurization process produced 1-octene-3-ol, 2-octene-1-ol, 2-octyne-1-ol, ethyl butyrate, (E)-2-octenal, (E)-2-nonenal, (E)-2-heptenal, creinaldehyde, 6-methyl-5-heptene-2- ketone and butyric acid in the NFC orange juice, which were the mainly volatile components that caused the hot odor of NFC orange juice, but TS effectively inhibited to produce these volatile components in NFC orange juice, thus avoiding the hot odor of the juice. Therefore, TS was better than traditional pasteurization for preserving the nutritional and sensory quality of NFC orange juice. It was suggested that TS might be a promised and alternative sterilization for NFC orange juice. The research can provide theoretical basis and technical parameters for further improving the application of NFC orange juice. [ABSTRACT FROM AUTHOR]

To investigate the effects of different pasteurization processes (85 °C for 20 min and 75 °C for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 °C for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 °C pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage. [ABSTRACT FROM AUTHOR]

The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Taiwanese Journal of Agricultural Chemistry & Food Science is the property of Agricultural Chemical Society of Taiwan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sales. The changes of texture, sensory score and total number of colonies were studied under single factor conditions. Based on single factors, response surface was used to optimize sterilization conditions, and the storage quality of soft-boiled marinated eggs was determined under the best sterilization conditions. The results showed that, the best sterilization effect was achieved when the sterilization temperature and time were 65 ℃ and 20 minutes respectively, and the total number of colonies was (0.37±0.025)×103 CFU/g. The results of storage experiment showed that with the extension of storage time, the thiobarbituric acid values and total volatile basic nitrogen content showed an increasing trend. The pH, water content, color and sensory scores all decreased gradually. When the storage period was 16 days, the total number of colonies reached (1.47±0.063)×104 CFU/g, which exceeded the limit value of the acceptable level of microorganisms in the national standard of 1×104 CFU/g, and the storage period within 16 days. In summary, pasteurization technology can be used for the production and processing of soft-boiled marinated eggs.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objectives]This study aimed to explore an effective modeling method to predict the pasteurization effect of curcumin-mediated photodynamic technology (PDT) on fresh-cut radish and optimize its pasteurization process. [Methods]The effects of curcumin concentration, light intensity, illumination time and incubation time on the PDT pasteurization process of fresh-cut white radishes were investigated through single factor analysis and central composite designs. On this basis, response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA) were employed to develop predictive models for the PDT pasteurization process respectively. [Results]The results of the single factor analysis and central composite designs showed that the main influencing factors of fresh-cut radishes PDT pasteurization were in the order of light intensity, illumination time, curcumin concentration, and incubation time. The results of validation experiments and analysis of the statistical parameters of models indicated that models developed either by RSM or ANN-GA could well predict PDT pasteurization of fresh-cut radishes, and the predicting ability of the latter model was better than that of the former model. The optimal PDT pasteurization parameters for fresh-cut radishes determined by the ANN-GA method were curcumin with a concentration of 30 μmol·L-1,light intensity of 100 μmol·m-2·s-1,illumination time of 24.50 min and the incubation time of 14.75 min. Products pasteurized under this condition could retain their quality well, with vitamin C content of 25.14 mg·100 g-1 and total phenols content of 183.99 mg·100 g-1. [Conclusions]The ANN-GA method can thoroughly, effectively, and accurately predict curcumin-mediated PDT pasteurization effect on fresh-cut radishes, therefore can provide a theoretical foundation for improving the application of PDT in food pasteurization. [ABSTRACT FROM AUTHOR]

The effects of ultra-high pressure sterilization (UHP, 600 MPa/6 min) and pasteurization (80 ℃/30 s) on the total number of colonies, physical and chemical indexes, antioxidant activity, nutritional components and volatile components of passion fruit juice during storage were studied. The results showed that the passion fruit juice were commercially sterile under these two treatments. After the storage period, the total number of bacterial colonies of pasteurization and ultra-high pressure sterilization were less than 100 CFU/mL. Pasteurization significantly increased the total color difference of passion fruit juice (P0.05). After the end of storage period, the contents of total phenols, vitamin C and total flavonoids in pasteurization juice was significantly lower than those in ultra-high pressure sterilization (P

Objective: To solve the problem of sour taste in raw chestnut rose juice, and to develop its blended fruit-vegetable juice with good taste quality, sweet and sour taste and high stability. Methods: The raw chestnut rose juice was first deastringented with gelatin adsorption or β-cyclodextrin embedding, and then it was blended with freshly prepared pear juice and pumpkin pulp, finally the pasteurization parameters of blended fruit-vegetable juice were optimized. Results: By adding 0.5% gelatin, the tannin removal rate of raw chestnut rose juice could reach 63.00%. According to the sensory evaluation results and basic physical and chemical indexes, the optimal ratio of compound fruit and vegetable juice was determined as follows: The volume ratio of golden thorn pear juice:pear juice:pumpkin pulp was 34:40:26. As the blended fruit-vegetable juice was subjected to pasteurization at 85 °C for 3 min, total viable bacteria of it was1.38 lg CFU/mL, and the counts of yeasts and molds were under the detect limitation (

To investigate the changes of lipids and volatile flavor components of Chinese braised pork in brown sauce after sterilization processes, quantitative analysis of the whole lipid components of unpasteurized, pasteurized, and ultra-high pressure (UHP) braised pork in the brown sauce was conducted using ultra-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry. A total of 251 different lipids were identified. Partial least squares discriminant analysis and hierarchical clustering analysis were used to successfully distinguish the braised pork samples processed with different sterilization methods. Among them, 24 lipid substances were the key compounds to effectively distinguish the lipids, including 15 types of triglycerides (TG), 8 types of phospholipids, and N-acylethanolamine. According to the relative contents of lipid compounds, the braised meat after UHP sterilization was closer to the control group than the ones pasteurized. Using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry, the types and contents of volatile components in braised pork under different sterilization methods were compared. A total of 31 volatile flavor components were identified, including 4 types of alcohols, 4 types of acids, 4 types of lipids, 7 types of alkanes, 2 types of ketones, and 9 types of aldehydes and furan. Based on these results, it was found that the UHP sterilization could maintain the original flavor and lipid composition of Chinese braised pork in brown sauce, which had great potential in meat processing and Chinese cuisine preparation.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The storage and processing of grain are the basis for economic and social stability and development. As a new heating treatment technology based on electromagnetic wave, radio frequency technology has the characteristics of large penetration depth, rapid heating, volumetric heating and no chemical residue. It has been widely used in post-harvest research of grain and has potential industrial application prospects in some fields. To expound the research progress of the application of radio frequency heating technology in grain storage and processing, this review briefly described the basic principle and characteristics of radio frequency heating as well as the current commercial radio frequency heating system including free oscillation type and 50 Ω type. The basic research of radio frequency heating in grain storage and processing was summarized from three aspects: Dielectric properties of grain and pests, heat resistance of stored grain pests and heating uniformity of sample. The dielectric properties refer to the interaction between materials and electromagnetic waves in an electromagnetic field and determines the absorption and conversion of electromagnetic energy. It can predict the heating characteristics of grain and provide basic data for computer simulation to optimize process during radio frequency treatment. The heat resistance data of pests are necessary for the establishment and optimization of dis-infestations technology, so the kinetic date of thermal death of common stored grain pests were reported in this review. As a main hinder in the commercial application of radio frequency treatments, the heating uniformity has significant effect on heat treatment quality and results in potential food safety problems. The major factors causing heating non-uniformity are the non-uniformity of electromagnetic field, runaway heating and the sample shape effect. The improvement methods of heating uniformity were summarized from three aspects in this article including changing the electromagnetic field distribution, sample position, and optimizing the radio frequency working parameters. Based on the above basic research of radio frequency technology and combining with the practical problems in grain storage and processing, the applications of radio frequency heating in the fields of dis-infestations, sterilizing, enzyme inactivation and drying were also summarized. Finally, some suggestions on the application of this technology in grain storage and processing and future research directions were proposed. This review may play a certain guiding role for the application of radio frequency technology in grain storage and processing.

Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate and ethyl caprate were the highest. The content of flavor substances in low-alcohol jujube wine was obviously different under different termination fermentation treatments. The low-alcohol jujube wine treated with high-frequency ultrasound had the best balance degree of flavor substance, and the aroma components were rich and balanced. The low-alcohol jujube wine treated with ultra-filtration had a moderate balance of flavor substance, and the aroma components were rich and unbalanced. The balance of flavor substances and the types of aroma components in the Pasteurized low-alcohol jujube wine were the lowest. Conclusion: Controlling the fermentation of jujube juice by physical measures at the fermentation stage of monosaccharide and fructan, and producing jujube wine with low alcohol and high sugar is an excellent way to solve the problem of excessive harmful substances in jujube wine.

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Smart Agriculture is the property of Smart Agriculture Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milk is rich in nutrition, and it is a good medium for microorganisms, therefore, heat treatment are commonly used to sterilize in the process of liquid milk processing. Although the heat treatment can kill microorganisms in milk, it is possible to change the nutritional value and functional properties of milk, so it is essential to study the effects of heat treatment on the structural and properties of milk proteins, especially on whey protein monomers and casein monomers. The heat treatment of milk is generally carried out by pasteurized, and the ultra-pasteurized milk is also very popular recently. At present, there are few reports on the effects of heat treatment on the structural properties of milk whey protein. In this paper, defatted milk obtained by centrifugation through fresh milk as raw material. Then, the skim milk is subjected to low temperature long-term and high-temperature pasteurization and ultra-pasteurization treatment, and the casein are extracted by isoelectric precipitation, and finally whey protein was detected by different detection methods and techniques. So the effects of pasteurization and ultra-pasteurization on the structure and thermal stability of whey protein were discussed. The results of the protein concentration and SDS-PAGE gel electrophoresis showed that the whey protein content extracted by the isoelectric point method after heat treatment was high and the casein content was substantially absent. The results of infrared spectroscopy showed that pasteurization had little effect on the secondary structure of whey protein, while the content of α-helix in whey protein was significantly reduced after ultra-pasteurization treatment, and the random curl content increased significantly, it indicated that there was no significant change in the secondary structure of whey protein after pasteurization treatment, and the development of disordered structure changed from ordered structure to disordered structure after superpasteurization treatment, thereby improving the thermal stability of whey protein. Fluorescence analysis showed the whey protein sample heat-treated at 121 ºC for 5 s was red-shifted, indicating that super-pasteurization greatly changed the secondary and tertiary structure of whey protein, it is shown that too high a temperature will destroy the tertiary structure of whey protein and increase the polarity of the protein microenvironment; DSC analysis showed thermal denaturation of whey protein sample treated at 121 ºC for 5 s. The temperature was 99.9 ºC, which was higher than the pasteurized whey protein sample, indicating that the stability of the whey protein sample after the ultra-pasteurization treatment was significantly improved. This may be due to the ultra-high temperature treatment to fully denature the whey protein and increase the disordered structure in the protein, which also indicates that the whey protein aggregate formed by ultra-high temperature is heat stable and the degree of denaturation is irreversible. The production and demand of dairy products in China are very large and the consumer groups are extensive. Therefore, it is very important to carry out research on the related technology of dairy processing to ensure the quality and safety of dairy products and promote the healthy and rapid development of China’s dairy industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this paper was to study the effect of 3 different sterilization methods on the flavor of prepared carrot slices from raw materials during cold storage at 4°C. The samples were pretreated by pasteurization (90°C, 30 min), high hydrostatic pressure sterilization (550 MPa, 25°C, 10 min), pressure-assisted thermal sterilization (550 MPa, 50°C, 10 min) and stored at 4°C for 60 d. The solide-phase micro-extraction (SPME)/chromatography-mass spectrometry (GC-MS) technology was used to detect and analyze the volatile flavor compounds in fresh carrot and sterilized carrot slices during storage. Results showed that carrots had a complex volatile characteristic. Fresh carrot sample's volatiles mainly consisted of terpenes, esters, aldehydes, alcohols, ketones and alkanes. Among these, terpenes were considered to be the most important volatile compounds, such as α-terpinene, terpinolene, β-caryophyllene, β-pinene and D-limonene, which impart the characteristic aroma of fresh carrots. First, a comparison was made between the untreated carrots, pasteurizated carrots, high hydrostatic pressure treated carrots and pressure-assisted thermal treated carrots. In the second step, the volatile compounds of different processing were compared in shelf life of 60 d. The volatile compounds were various in carrot slices during storage, which were treated by different sterilization processing. Firstly, the amount of terpene compounds in each treatment group was declined during the whole storage, and terpenes' oxidation reactions possibly could be the source of this observation. The level of aldehydes was the highest in pasteurizated carrot slices, but the lowest in high hydrostatic pressure sterilizated carrot slices. Furthermore the content of hexanal, pungent and rancid flavor, was increased significantly during the whole storage. The aldehydes were mainly related to unsaturated fatty acid oxidation. Hence, this suggested that pasteurization might result in a decline in the quality of carrot slices, compared to other treatments. The β-carotene degradation products, α-ionone (violet's flower aromas) and β-ionone (Cedar's wood aromas), were detected in sterizated carrot slices 20 d after storage. The level of ionone in high hydrostatic pressure sterilizated carrots was lower than other treatments, which indicated that high hydrostatic pressure sterilization could keep a higher level of β-carotene as well. In other words, the high hydrostatic pressure sterization could keep the quality of carrot slices better. In addition, the levels of esters and alkanes had less change during the storage. The main alcohol was 4-terpineol, the oxidation product of terpinolene. The content of terpenoids decreased after sterilization treatment. And it was higher in high hydrostatic pressure and pressure-assisted thermal sterilizated carrots compared to pasteurizated carrots in 30 d, which might be due to the thermal processing inducing terpinene oxidation. However, the content of β-caryophyllene decreased obviously in high hydrostatic pressure and pressure-assisted thermal sterilizated carrot slices. Pressure could induce membrane damage and bring enzymes and substrates into contact, which would not or less occur during thermal processing. And high hydrostatic pressure sterilizated carrot slices had a higher level of myrcene and terpinolene at earlier storage compared with others, which resulted in a better light balsam smell and pine fragrance kept. Pressure-assisted thermal sterilizated carrot slices had a higher content of β-pinene and β-caryophyllene, and there was better pine resin and spicy aroma. The quality of high hydrostatic pressure sterilizated and pressure-assisted thermal sterilizated carrot slices was superior to pasteurizated carrot slices. The results can provide a reference for the applications of new sterilization technologies in ready-to-eat products. [ABSTRACT FROM AUTHOR]

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Objective: To assess the effectiveness of the pasteurized tumor-bearing bone replantation in treatment of primary malignant bone tumor of extremities., Methods: Between February 2012 and June 2016, 13 patients with primary malignant bone tumor of extremities were treated with pasteurized tumor-bearing bone replantation after extensive excision. There were 8 males and 5 females, aged from 11 to 27 years, with an average of 17.4 years. Tumors were located at the mid-upper humerus in 2 cases, the mid-upper femur in 2 cases, the mid-lower femur in 6 cases, the mid-upper tibia in 2 cases, and the middle tibia in 1 case. According to Enneking staging system, 3 patients were classified as stage ⅠB, 5 patients as stage ⅡA, and 5 patients as stage ⅡB. There were 11 cases of osteosarcoma and 2 cases of chondrosarcoma. The disease duration ranged from 3 to 8 months, with an average of 4.8 months. The length of the tumor-bearing bone ranged from 8 to 16 cm, with an average of 12.5 cm. Postoperative follow-up was conducted regularly to evaluate the status of inactivated bone and complications. The limb function was assessed by the Musculoskeletal Tumor Society 93 (MSTS-93) scoring system., Results: All 13 patients were followed up 26-79 months, with an average of 50.5 months. Eleven patients survived without tumors. Two patients had local soft tissue recurrence and underwent amputation, 1 had lung metastasis after amputation and died. All patients had no complications of bone resorption, shortening, and internal fixation disorder. The nonunion of osteotomy occurred in 4 cases. Among them, 3 cases were successfully healed after autologous iliac bone grafting, and 1 case was treated conservatively. The healing time of metaphyseal osteotomy end was 10-15 months (mean, 12.6 months), the healing rate was 90.9% (10/11); the healing time of diaphyseal osteotomy end was 12-21 months (mean, 17.0 months), the healing rate was 72.7% (8/11); and the total healing rate of osteotomy end was 81.8% (18/22). One case had inactivated bone fracture and 1 case had incision dehiscence and infection after operation. At last follow-up, the MSTS-93 score of affected limb ranged from 21 to 28, with an average of 25.3., Conclusion: The procedure of the pasteurized tumor-bearing bone replantation is an effective, simple, and economic way in repair of massive segmental bone defect to save limb function for primary malignant bone tumor of extremities.

A gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of nine flavor compounds (hydrocoumarin, vanillin, coumarin, ethyl vanillin, methyl vanillin, 7-methylcoumarin, 7-methyoxycoumarin, 7-ethoxy-4-mrthyl coumarin, pyranocoumarin) in pasteurized milk. The samples were extracted with ethanol and subjected to whirlpool oscillation. After centrifugation, the supernatant was filtered through a membrane, and the components were separated on a DB-5MS column. The nine analytes were detected by GC-MS/MS in the multiple reaction monitoring (MRM) mode and quantified by a matrix-matched external standard method. Good linearities in the range of 1-200 μg/L were observed for the nine flavor compounds. The linear correlation coefficients ( R 2 ) were greater than 0.997. The limits of detection and limits of quantification were 0.002-0.1 μg/kg and 0.001-2 μg/kg, respectively. The average recoveries were 90.3%-110.6%. Both the intra-day and inter-day RSDs were less than 10%. The developed method is simple, rapid, accurate and sensitive, and can be used for the simultaneous determination of the nine flavor compounds in pasteurized milk.

Objective: To evaluate the efficacy of femoral primary malignant bone tumors treated by limb salvage, with wide en bloc excision and reconstruction of the defect with recycled pasteurized autograft., Methods: From January 2008 to January 2011, 11 patients (7 males, 4 females), aged (11.0±2.5) years suffering from femoral primary malignant bone tumors were treated with en bloc excision and reconstruction of the defect with recycled pasteurized autograft. Ten patients were histopathologically diagnosed with high-grade osteosarcoma, and 1 with Ewing's sarcoma.According to the Enneking staging system, all patients were in Stage IIb., Results: All patients were followed-up for 24-65(42±20) months and all showed bony union at the last follow-up. The length of tumor bone resection was (17.5±3.2) cm, the operation time was (180±35) min, the intraoperative blood loss was (1200±250) mL, and drainage volume was (650±125) mL. Local skin necrosis occurred in 1 patient (9.1%), which was resolved by debridement. Nonunion occurred in 3 patients (27.3%), who were treated by secondary iliac crest cancellous bone grafting.Pulmonary metastasis occurred in 1 patient (9.1%) who died 35 months post-operatively. According to the function assessment by the Enneking system, 5 patients had excellent results, 4 had good results, 1 fair and 1 poor results, with a satisfaction rate of 81.2%., Conclusion: A pasteurized autograft can be an easily accessible and economical alternative for children's malignant bone tumor of femurs.