2020
DOI: 10.21203/rs.3.rs-42271/v1
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Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Abstract: Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. U… Show more

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Cited by 3 publications
(1 citation statement)
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“…On the other hand, when milk has its temperature increased and is stored, the carbohydrate present is degraded and converted into acids, which explains why the change in the titratable acidity value occurred. Also, since LED UV light could make environments and products free of contaminants, when applied to milk samples, it is possible that there was a decrease or not of microorganisms present, interfering with acidity (Mubeen et al, 2020).…”
Section: Acidity%mentioning
confidence: 99%
“…On the other hand, when milk has its temperature increased and is stored, the carbohydrate present is degraded and converted into acids, which explains why the change in the titratable acidity value occurred. Also, since LED UV light could make environments and products free of contaminants, when applied to milk samples, it is possible that there was a decrease or not of microorganisms present, interfering with acidity (Mubeen et al, 2020).…”
Section: Acidity%mentioning
confidence: 99%