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Research on the quality deterioration of UHT milk products during shelf life:core microorganisms and related characteristics

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Food Science and Human Wellness 2024年第5期13卷 2866-2875页

作者： Ruixue Ding Kairu He Rina Wu Mengxue Lou Zhili Liu Yuqiong Piao Xiaoyan Liu Zhishen Mu Junrui Wu College of Food Science Shenyang Agricultural UniversityShenyang 110866China Shenyang Key Laboratory of Microbial Fermentation Technology Innovation Shenyang 110866China Liaoning Engineering Research Center of Food Fermentation Technology Shenyang 110866China Inner Mongolia Mengniu Dairy Grp.Co. Ltd.Hohhot 010000China

Commercial sterility does not guarantee the sustained stability of ultrahigh temperature(UHT)milk over 6 months shelf *** explore the microbiota presented in normal(SZ)and quality deteriorated UHT milk(QY and WY)products from the same *** on high-throughput sequencing research results,11 phyla and 54 genera were identified as dominant ***,Streptococcus,and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality ***,principal component analysis(PCA)and multivariate analyses were used to examine the quality characteristics,including 11 physicochemical parameters,10 fatty acids,and 2 enzyme activities,in normal and quality deteriorated UHT *** found that the abundance of Pseudomonas increased in quality deteriorated milk(WY)and showed a significant positive correlation with heat-resistant protease *** in quality deteriorated milk(QY)also considerably contributed to the content of heat-resistant lipase,which resulted in spoilage deterioration of UHT milk.

关键词： Ultrahigh temperature(UHT) quality deterioration High-throughput sequencing Core functional microbiota Lipase Protease

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Effect of grinding methods and packaging materials on fenugreek and black pepper powder quality and quantity under normal storage conditions

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International Journal of Agricultural and Biological Engineering 2014年第4期7卷 106-113页

作者： Murlidhar Meghwal T.K.Goswami AgFE Department IIT Kharagpur 721302WBIndia

The effects of different grinding methods and packaging materials on qualities of fenugreek and black pepper powders were *** parameters and their evaluation methods are as follows:change in colour determined using Chroma meter calorimeter,aroma and odour measured by sensory evaluation,and change in moisture measured using oven drying *** materials such as glass jar,steel jar,plastic jar,aluminum bag and poly bags were used for keeping ambient and cryogenically ground fenugreek and black pepper *** powders were stored in dry and cool places under ambient *** evaluation revealed quality reduction in terms of colour,odour,flavour,aroma and acceptability for fenugreek and black pepper powder stored for a long term(6 months).However,glass jar and steel jar were found to be better containers for storing powders for longer storage period than other *** practical applications,the present investigation on the deterioration behaviour of fenugreek and black pepper powder contributes to the design of a suitable grinder out of ball,hammer,rotor,and pin mill for spice *** study also helps select a suitable packaging material or container to store spice powders.A method to assess the quality of stored powder and its deterioration with the storage time is provided.

关键词： grinding method packaging material storage condition quality deterioration behavior aroma cryogenic ambient

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Threats to the Thermal Mineralized Waters Used for Therapeutic Purposes in Jordan

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Journal of Geoscience and Environment Protection 2022年第12期10卷 283-298页

作者： Elias Salameh University of Jordan Amman Jordan

Although Jordan is a country with very limited water resources, the country is rich in its thermal mineralized water possessing curative properties, historically used for the therapy of a variety of ailments. Due to the country’s increasing water demand resulting from population growth, urbanization, and industrialization, extractions from the groundwater sources feeding the thermal mineralized springs has started to affect negatively the discharged quantities from the springs. In addition, urbanization, mining activities, over-exploited groundwater resources in general and severe drop in the level of the Dead Sea are leading to declining discharge of springs in general, and thermal mineralized in special, deteriorating water quality and contamination by human activities. In this article, the current quantitative and qualitative situation of the thermal mineralized springs is given and the threats to their discharges and quantities are discussed. In addition, some water policy changes and measures are suggested to conserve these therapeutic waters for the use of generations to come and to alleviate their depletion and quality deterioration on the social and economic state of Jordan.

关键词： Thermal Mineralized Water Depletion quality deterioration Over-Extraction Jordan

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