Surface plasmon resonance (SPR) based biosensors generate real-time binding data and is therefore well suited to analyse binding kinetics of two interacting molecules as well as for concentration measurements. Folate-binding protein (FBP) is present in, among others, milk and may affect intestinal absorption of folate. The objectives of this work were to investigate both the occurrence of bovin...

crude enzyme (beta-galactosidase) extract (cee) was produced by lactobacillus ssp. bulgaricus chr hansen lb-12 and was applied in sterile milk which had been processed through ultra high temperature method (uht milk), for hydrolyzing lactose. lactosehydrolyzed milk was also produced by a pure and commercially available betagalactosidase (maxilact). optimum quantities of cee and maxilact enz...

A simple, precise, accurate, and validated reverse-phase HPLC method was developed for the determination of melamine in milk (pasteurized and UHT milk) and dairy products (powdered infant formula, fruit yogurt, soft cheese, and milk powder). Following extraction with acetonitrile:water (50:50, vol/vol), samples were purified by filter (0.45 μm), separated on a Nucleosil C8 column (4.6 mm × 250 ...

BACKGROUND Xylitol, a polyol sugar, has been shown to reduce dental caries when mixed with food or chewing gum. This study examines the taste acceptability of xylitol in milk as a first step toward measuring the effectiveness of xylitol in milk for the reduction of dental caries in a public health program. METHODS Three different types of milk (Ultra High Temperature (UHT), powder and evapora...

The cooling history of granulite is crucial to understanding tectonic scenarios the continental crust. Ti-in-quartz, a useful indicator temperature, can decipher thermal evolution crustal rocks. Here we apply Ti-in-quartz (TitaniQ) thermometer ancient ultrahigh-temperature (UHT) granulites from Khondalite Belt (KB) in North China Craton (NCC) and young UHT Mogok Metamorphic (MMB), Myanmar. Ti c...

The effects of pH (3.6 and 7.0) irradiation UV-C dose (0, 9.81, 15.13, 31.87 mJ/cm2) on the physicochemical properties natural microbiota red prickly pear juice were evaluated during processing storage. Thermal treatments used as control applying high temperatures for a short time (HTST 80 °C/30 s) or ultra-high temperature (UHT 130 °C/3 s). applied to juices with both pHs inactivated coliforms...