Papers mentioning evaporated milk or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To promote sustainable food production, the effective valorization of agricultural byproducts is essential. This study investigated the potential of underutilized chestnut inner sk... Read full abstract on PubMed →
Milk and milk products are very susceptible to spoilage and therefore, suitable innovative packaging strategies are indispensable to enhance shelf life along with maintaining quali... Read full abstract on PubMed →
Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically... Read full abstract on PubMed →
Growing environmental concerns and ethical considerations have catalyzed unprecedented technological innovation in dairy alternatives, with precision fermentation emerging as a tra... Read full abstract on PubMed →
In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The object... Read full abstract on PubMed →
The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fa... Read full abstract on PubMed →
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of... Read full abstract on PubMed →
Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety... Read full abstract on PubMed →
It is known that the industry already abandoned the use of bisphenol A (BPA)-based epoxy resins as internal coatings for some canned food products (e.g. infant formula, soups). The... Read full abstract on PubMed →
Protein oxidation in milk products may entail flavor changes through reactions at methionine residues. However, little is known about the extent of methionine oxidation in milk and... Read full abstract on PubMed →
Bisphenol-A (BPA) is a synthetic chemical ubiquitous in the environment and listed as an endocrine disruptor. It has the tendency of migrating into food stored in materials contain... Read full abstract on PubMed →
There is a long history of the use of starch in infant feeding. Proprietary infant foods (1867-1920) contained added starch from either cereal grains or malted carbohydrates. When... Read full abstract on PubMed →
Raw milk is heat treated in different ways to improve the safety of the milk for consumption. The heat treatment imparts different sensory properties to the milk that may influence... Read full abstract on PubMed →
The presence of Geobacillus stearothermophilus spores in evaporated milk constitutes an important quality problem for the milk industry. This study was undertaken to provide an app... Read full abstract on PubMed →
The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined... Read full abstract on PubMed →
A dynamic headspace purge-and-trap (DHS-P&T) methodology for the determination and quantification of 61 volatile compounds responsible for muskmelon and watermelon aroma has been d... Read full abstract on PubMed →
The aim of this work was to evaluate the effects of nanofiltration and evaporation concentration technologies on the physiochemical properties of milk protein concentrate (MPC) dur... Read full abstract on PubMed →
Perchlorate was unambiguously detected by ion chromatography-suppressed conductivity (IC-CD) and/or ion chromatography-electrospray mass spectrometry (IC-MS) in seven of seven supe... Read full abstract on PubMed →
The purpose of this study was to determine the efficacy of several milk substitutes compared to whole milk in maintaining the viability of human periodontal ligament (PDL) cells on... Read full abstract on PubMed →
Cow milk and dairy products supply essential inorganic elements for humans, and constitute the most important source of bioavailable calcium in our diet. In order to obtain data ab... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.