ライフサイエンスコーパス: pasteurize

1 infant formulas (homogenized or homogenized/pasteurized).

2 re fed their mothers' own milk either raw or pasteurized.

3 the harsher processing from raw milk (4) to pasteurized (16) and UHT milk (16) and to IF (24).

4 ly, we showed that administration of live or pasteurized A. muciniphila grown on the synthetic medium

5 of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk).

6 ited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.

7 semduramicin) at residue levels in raw, UHT, pasteurized and powdered milk using QuEChERS extraction

8 ) juice that was high-temperature short-time pasteurized and stored at 4 and 25 degrees C.

9 In total 85 raw, pasteurized and ultra-heat treated (UHT) milk samples (5

10 n(-1)) on phenolic compounds and compared to pasteurized and untreated pomegranate juice.

11 n ultra-high temperature (UHT), lactose-free pasteurized, and lactose-free UHT milk (ULF) and infant

12 and 60 degrees C because cHSA solutions are pasteurized at 60 degrees C.

13 Juice was pasteurized at 85 degrees C for 1min and stored at 23 de

14 Food products including pasteurized bovine milk have been suggested as potential

15 ere compared against control (untreated) and pasteurized chokeberry juice (80 degrees C/2min).

16 ties of honey: light, medium, dark, blended, pasteurized, creamed, and meliponine.

17 Modified, highly purified, and heat pasteurized (diaspirin crosslinked) and unmodified (stro

18 ufficient mother's milk, and a supplement of pasteurized donor human milk or preterm formula is requi

19 In the current study, pasteurized donor milk and preterm formula as supplement

20 Infants received pasteurized donor milk or preterm formula during the fir

21 re calculated in quail eggs and a commercial pasteurized egg white product, reaching over 70% for mos

22 inded to cook seafoods thoroughly and to use pasteurized eggs for menu items calling for pooled eggs.

23 stric digestion of raw human milk (RHM) with pasteurized human milk (PHM).

24 Donor pasteurized human milk has been suggested as a proxy for

25 s most likely the result of contamination of pasteurized ice cream premix during transport in tanker

26 abiotic reduction of NACs by bioreduced (and pasteurized) iron-bearing clay minerals.

27 ivariate analysis showed that consumption of pasteurized milk (per kg/month: odds ratio (OR) = 0.82,

28 lk 14.0, 1.11, 427, 571, 2.19 mug kg(-1), in pasteurized milk 9.59, 1.0, 378, 447, 1.78 mug kg(-1), i

29 n and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently

30 o develop this approach, natural spoilage of pasteurized milk and raw pork meat samples incubated at

31 Consumption of bottled pasteurized milk from a local dairy was associated with

32 Cells were incubated with pasteurized milk from either transgenic goats expressing

33 of EOCs immobilized on silica particles into pasteurized milk inoculated with L. innocua demonstrated

34 with meat and the negative association with pasteurized milk need further study.

35 ities and was associated with consumption of pasteurized milk supplied by an on-site dairy (dairy A)

36 Industrially processed pasteurized milk was inversely associated with fever.

37 according to their thermal processing, i.e. pasteurized milk, sterilized milk, UHT fresh milk and re

38 d outbreaks from raw or perhaps incompletely pasteurized milk.

39 ay help to reduce anthocyanin degradation in pasteurized pomegranate juice, avoiding a dramatic impac

40 E-mediated egg allergy defined by a positive pasteurized raw egg challenge and egg sensitization at a

41 defined based on the results of an observed pasteurized raw egg challenge and skin prick tests.

42 ths were randomly allocated to receive daily pasteurized raw whole egg powder (n = 407) or a color-ma

43 rial infants were allocated to 1 teaspoon of pasteurized raw whole egg powder (n = 49) or rice powder

44 ment design with plasma that could match the pasteurized sample concerning the phenolic stability (5

45 ition for the preservation of polyphenols in pasteurized strawberry during a 90-day storage period.

46 on sites in raw milk and different brands of pasteurized, ultra high temperature (UHT) treated milk,

47 ot change the microbial community, even when pasteurized urine was stored for an additional 70 days.