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Journal articles on the topic 'Milk bar'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 April 2022

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1

Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." EKUILIBRIUM Journal of Chemical Engineering 2, no. 2 (July 1, 2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.25718.

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<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained th

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Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." Equilibrium Journal of Chemical Engineering 2, no. 2 (July 10, 2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.40435.

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<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained th

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3

reeve, charles. "The Kindness of Human Milk: Jess Dobkin's Lactation Station Breast Milk Bar." Gastronomica 9, no. 1 (2009): 66–73. http://dx.doi.org/10.1525/gfc.2009.9.1.66.

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4

Fleischman, Ellen K. "Innovative Application of Bar Coding Technology to Breast Milk Administration." Journal of Perinatal & Neonatal Nursing 27, no. 2 (2013): 145–50. http://dx.doi.org/10.1097/jpn.0b013e31828fc4c7.

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Akdeniz, Vildan, and A. Sibel Akalın. "Klasik Homojenizasyona Kıyasla Yüksek Enerjili Ultrason Uygulamasının Sütün Homojenizasyon Etkinliğine ve Süt Yağ Globül Boyutuna Etkisi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 1 (January 31, 2020): 252. http://dx.doi.org/10.24925/turjaf.v8i1.252-259.2830.

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Milk fat globule size significantly affects the quality of dairy products, especially sensorial and rheological properties. For this reason, homogenization process is applied in the production of many dairy products to reduce milk fat globule size. In this study, the effect of ultrasonic homogenization application at 4 different power (90W, 180W, 300W and 400W) for 15 minutes on milk fat globule size and homogenization efficiency compared to conventional single stage homogenization at 150 bar pressure and two stage homogenization at 150/50 bar pressure was examined. Dv 0.99, Dv 0.90 and Dv 0.5

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Dougherty, Dorothy, and Andrea Nash. "Bar Coding from Breast to Baby: A Comprehensive Breast Milk Management System for the NICU." Neonatal Network 28, no. 5 (September 2009): 321–28. http://dx.doi.org/10.1891/0730-0832.28.5.321.

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Breast milk errors have received increasing attention in the literature in terms of the potential infectious risk posed to the recipient baby and also the stress that results for both the donor and recipient families. Beginning in the mid-1990s, one Level III NICU began making changes in how feedings were prepared and distributed in an attempt to reduce breast milk errors. Despite these changes, breast milk errors continued to occur, and, in 2005, this NICU introduced a bar coding system to further reduce the risk of administering breast milk to the wrong infant. Breast milk errors have subseq

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Alberici, June C., Peter A. Farrell, Penny M. Kris-Etherton, and Carol A. Shively. "Effects of Preexercise Candy Bar Ingestion on Glycemic Response, Substrate Utilization, and Performance." International Journal of Sport Nutrition 3, no. 3 (September 1993): 323–33. http://dx.doi.org/10.1123/ijsn.3.3.323.

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This study examined the effects of preexercise candy bar ingestion on glycemic response, substrate utilization, and performance ie 8 trained male cyclists. The cyclists randomly ingested oee large milk chocolate bar (1CB), two large milk chocolate bars (2CB), or a placebo (P) 30 min prior to a 90-min cycle ride at 70% VO2max followed by a 33-W increase every 2 min until exhaustion (~10 min). Glucose decreased after 15 min of exercise but returned to preexercise values by 30 min of exercise. Glucose concentration for 2CB was significantly higher than for P and 1CB at exhaustion, Insulin concent

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Pamuji, Muhamad Wahyu, Eko Hari Purnomo, and Azis Boing Sitanggang. "Industrial Practice for Reducing Defective Sterile Milk Products Produced Using Overpressure Rotary Retorts." International Journal of Food Studies 10, no. 1 (April 18, 2021): 221–32. http://dx.doi.org/10.7455/ijfs/10.1.2021.a8.

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Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort cham

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9

Ramadhanti, N. E., A. Abrori, and N. Ekantari. "Projective mapping of preferences on milk and dark chocolate bar fortified nanocapsules Arthrospira carotenoid." IOP Conference Series: Earth and Environmental Science 919, no. 1 (November 1, 2021): 012031. http://dx.doi.org/10.1088/1755-1315/919/1/012031.

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Abstract The characteristics in milk or dark chocolate Arthrospira products require testing before the product is released to the market. The purpose of this study was to use the Projective Mapping (PM) method to determine the characteristics and preferences of consumers toward milk or dark chocolate Arthrospira carotenoid products compared to commercial milk or dark chocolate products on the market, and to analyze the factors that can influence consumers’ purchasing intention. The chocolate samples tested were Arthospira milk chocolate and ten commercial milk chocolate samples (SQ, DF, LD, DV

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10

Pan, Zheng, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser, and Harjinder Singh. "Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment." Foods 10, no. 8 (August 20, 2021): 1938. http://dx.doi.org/10.3390/foods10081938.

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Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The

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Weiss, Daniel, Alen Dzidic, and Rupert M. Bruckmaier. "Effect of stimulation intensity on oxytocin release before, during and after machine milking." Journal of Dairy Research 70, no. 3 (July 21, 2003): 349–54. http://dx.doi.org/10.1017/s0022029903006216.

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Release of oxytocin (OT) is essential for milk ejection in dairy cows (Lefcourt & Akers, 1983; Bruckmaier & Blum, 1998). During milk ejection, alveolar milk is shifted into the cistern, which causes an increase of intracisternal pressure (Bruckmaier et al. 1994). To initiate maximum milk ejection at the start of milking, increasing OT concentration beyond a threshold level is sufficient (Schams et al. 1983). Increasing OT concentration beyond this threshold has no additional effect on intracisternal pressure, i.e., milk ejection (Bruckmaier et al. 1994). Stimulatory effects of milking

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Margerison, J. K., C. J. C. Phillips, and T. R. Preston. "The effect of restricted suckling on lactation, reproduction and calf development." Proceedings of the British Society of Animal Science 1997 (1997): 37. http://dx.doi.org/10.1017/s1752756200594782.

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Suckling cows following milk extraction has been found to increase total milk yield (Bar-Peled et al, 1995; Margerison et al, 1995) and allows calves to be reared by suckling. These restricted suckling systems are common in developing countries and have been applied in developed countries (Boden and Leaver, 1994; Sandoval and Leaver, 1995). There are few long term studies of restricted suckling which include milk yield, milk composition and calf development. The objective of this experiment was to study the effect of restricted suckling on lactation, reproduction and calf development in Colomb

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13

Franke, Adrian A., Leslie A. Ashburn, Kerry Kakazu, Shana Suzuki, Lynne R. Wilkens, and Brunhild M. Halm. "Apparent bioavailability of isoflavones after intake of liquid and solid soya foods." British Journal of Nutrition 102, no. 8 (May 19, 2009): 1203–10. http://dx.doi.org/10.1017/s000711450937169x.

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Isoflavone (IFL) intake may provide numerous health benefits, but IFL bioavailability differences among soya foods remains uncertain. Urinary IFL excretion (UIE) was shown to provide a reliable surrogate for systemic IFL exposure and therefore can be used as a measure of ‘apparent bioavailability’ (AB). We investigated the AB of IFL in fourteen healthy adults, consuming two liquid and two solid soya foods in a crossover designed study. Volunteers consumed the foods with a self-selected breakfast, which was kept identical for all four soya items (soya nuts, soya milk, soya protein bar and soya

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Houssou, Paul A. F., Pélagie B. Agbobatinkpo, Nestor R. Adjovi Ahoyo, Patrice Y. Adegbola, Abel B. Hotegni, Clovis M. Todohoue, Valère Dansou, Rachidatou Sikirou, Adonaï Gad da Matha Sant’anna, and Patrice L. Sewade. "Effet De La Technologie, Du Cultivar Et De La Durée De Conservation Sur La Stabilité Et La Qualité Du Lait De Soja (Glycine maxima)." European Scientific Journal, ESJ 14, no. 12 (April 30, 2018): 407. http://dx.doi.org/10.19044/esj.2018.v14n12p407.

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Three technologies named D (wet dehulled soybeans seeds), B (boiled soybean seeds before dehulling) and T (roasted soybean seeds before dehulling) for stabilized soymilk production were tested with TGX (large grain size) and Jupiter (small grain size) cultivars. Production yields, sensory, physicochemical and microbiological characteristics of produced milks were determined over a period of 3 months. . The bottled milk was sterilized at a temperature of 115°C under a pressure of 0.7 bar for one hour. The milks were stored at temperature storage place 27°C (for 3 months). The milk yield for tec

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15

Steele, Caroline. "X. Centralized Breast Milk Handling and Bar Code Scanning Improve Patient Safety." Journal of Pediatric Gastroenterology and Nutrition 61 (September 2015): S14—S15. http://dx.doi.org/10.1097/01.mpg.0000471458.24039.50.

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Steele, Caroline, Amanda Czerwin, and Christine Bixby. "Breast Milk Bar Code Scanning Results in Time Savings and Staff Efficiency." Journal of the Academy of Nutrition and Dietetics 115, no. 1 (January 2015): 23–26. http://dx.doi.org/10.1016/j.jand.2014.06.360.

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17

Nur-A Kabir, Fahriha, Md Shohel Rana Palleb, Ummay Habiba Mimi, Md Mojaffor Hosain, and Tajnuba Sharmin. "QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR." Acta Scientifica Malaysia 4, no. 1 (February 17, 2020): 19–26. http://dx.doi.org/10.26480/asm.01.2020.19.26.

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The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 samp

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18

Ilmi, Ibnu Malkan Bakhrul, Firlia Ayu Arini, and Dhebbi Novriyanti. "Formulation of Snack Bar from Torbangun Leaf as Food Source for Iron and Calcium." Indonesian Journal of Nutritional Science 1, no. 1 (February 28, 2021): 21. http://dx.doi.org/10.52023/ijns.v1i1.2516.

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Indonesia has local unutilized food and it contains mineral, it is torbangun leaf. Consumption of torbangun leaf can increase level of several mineral such as iron, calcium, zink, and magnesium in breast milk. Torbangun leaf powder contains 70.77 mg iron; 1258.29 mg calcium; dan 97.42 mg Phosphor. Torbangun leaf also contains lactogogum which can stimulate breast milk gland on mother by proliferating secretion cell of mamari. Therefore the quality and quantity of breast milk could increase. Torbangun leaves can be developed into emergency food items such as snack bars. The aim of this study wa

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19

Agee, Lisa, and Rick Agee. "Goatboy soaps: From itch to concept to execution." New England Journal of Entrepreneurship 8, no. 2 (March 1, 2005): 7–9. http://dx.doi.org/10.1108/neje-08-01-2005-b001.

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Lisa and Rick Agee of New Milford, Connecticut, are in their second full year of trying to turn their lifelong dream of being financially independent from corporate life into a reality.They are placing their bets on their product line of goat's milk based soap products (www.Goatboy.us). Goat's milk is said to have important skin benefits for the user over commercially made bar soap products such as Dove, Ivory, Dial, Olay, Zest and Irish Spring.

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20

Spano, V., A. Salis, S. Mele, P. Madau, and M. Monduzzi. "Note: Fractionation of Sheep Milk Fat Via Supercritical Carbon Dioxide." Food Science and Technology International 10, no. 6 (December 2004): 421–25. http://dx.doi.org/10.1177/1082013204049512.

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Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40°C gave the best fractionation results.

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RASULUNTARI, INTAN NISA. "Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition." Nusantara Bioscience 8, no. 2 (December 1, 2016): 297–300. http://dx.doi.org/10.13057/nusbiosci/n080226.

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RASULUNTARI, INTAN NISA. "Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition." Nusantara Bioscience 8, no. 2 (December 1, 2016): 297–300. http://dx.doi.org/10.13057/nusbiosci/n080229.

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23

Fan, Wenying, Mingqi Gao, Man He, Beibei Chen, and Bin Hu. "Cyromazine imprinted polymers for selective stir bar sorptive extraction of melamine in animal feed and milk samples." Analyst 140, no. 12 (2015): 4057–67. http://dx.doi.org/10.1039/c5an00325c.

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24

Boila, R. J., B. MacInnis Mabon, and J. R. Ingalls. "Response of dairy cows to barley grain, tallow or whole sunflower seed as supplemental energy in early lactation." Canadian Journal of Animal Science 73, no. 2 (June 1, 1993): 327–42. http://dx.doi.org/10.4141/cjas93-035.

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Diets containing barley grain (Bar) or supplemental lipid as tallow (Tal) or whole sunflower seed (Sun) as sources of supplemental energy in early lactation were fed to 12 primiparous (PP) and 18 multiparous (MP) cows for 12 wk starting 14 d postpartum. Diets had similar estimated net energy (lactation) content. MP cows had 9.7 and 7.9% higher milk yield with Tal and Sun, respectively, than with Bar, with no apparent difference in mean intake of dry matter (DM). The cows fed the Tal and Sun diets had lower (P < 0.05) DM intakes at weeks 10, 11 and 12 compared with DM intake at week 1 than t

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Augustin, Mary Ann, Peerasak Sanguansri, Roderick Williams, and Helen Andrews. "High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders." Journal of Dairy Research 79, no. 4 (September 24, 2012): 459–68. http://dx.doi.org/10.1017/s0022029912000489.

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The solubility of milk protein concentrate (MPC) powders was influenced by the method used for preparing the concentrate, drying conditions, and the type of dryer used. Increasing total solids of the ultrafiltered concentrates (23% total solids, TS) by diafiltration to 25% TS or evaporation to 31% TS decreased the solubility of MPC powders (80–83% protein, w/w dry basis), with ultrafiltration followed by evaporation to higher total solids having the greater detrimental effect on solubility. High shear treatment (homogenisation at 350/100 bar, microfluidisation at 800 bar or ultrasonication at

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Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determin

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Redbo, I., K. G. Jacobsson, C. van Doorn, and G. Pettersson. "A note on relations between oral stereotypies in dairy cows and milk production, health and age." Animal Science 54, no. 1 (February 1992): 166–68. http://dx.doi.org/10.1017/s0003356100020730.

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The relationships of oral stereotypies to milk production and health were investigated in 95 dairy cows that had completed between one and five lactations. Forty cows in the herd performed stereotypies, mainly tongue-rolling and to a lesser extent bar-biting. A significant positive relation was found between the dependent variable milk production and stereotypies (P < 0·05) according to a GLM-model also containing lactation group (age; P < 0·01), sire (breeding value for milk yield; P < 0·01), and health I ailments (P > 0·05). There was no correlation between different phases in la

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Lane, Anna, Relinie Rosenberg, Rosabel Mendoza, and Diwata DelaRosa. "Implementation of a Bar-Coded Label System for the Management of Expressed Breast Milk." Journal of Obstetric, Gynecologic & Neonatal Nursing 41 (June 2012): S61. http://dx.doi.org/10.1111/j.1552-6909.2012.01361_8.x.

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Ilmi, A., D. Praseptiangga, and D. R. A. Muhammad. "Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil." IOP Conference Series: Materials Science and Engineering 193 (April 2017): 012031. http://dx.doi.org/10.1088/1757-899x/193/1/012031.

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Kankare, Veikko, and Martti Alkio. "Removal of cholesterol during milk fat fractionation by supercritical carbon dioxide." Agricultural and Food Science 2, no. 5 (September 1, 1993): 387–93. http://dx.doi.org/10.23986/afsci.72664.

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Milk fat contains compounds such as aroma substances which we may want to enrich, as well as compounds such as cholesterol which we may want to remove. The utilization of SC-CO2 extraction for enriching or removing such compounds has been studied on a pilot plant scale, with the most recent experiments focusing on the removal of cholesterol. It was found that more than 99% of milk fat cholesterol could be removed using an extraction system equipped with a silica gel column. The extraction was performed under a constant pressure of 320 bar and at a constant temperature of 52°C. The results show

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ZHANG, WEN-QING, ZHONG-NA YU, HARVEY HO, JUN WANG, YU-TAO WANG, RONG-BO FAN, and RONG-WEI HAN. "Analysis of Veterinary Drug Residues in Pasteurized Milk Samples in Chinese Milk Bars." Journal of Food Protection 83, no. 2 (January 9, 2020): 204–10. http://dx.doi.org/10.4315/0362-028x.jfp-19-333.

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ABSTRACT The milk bar is an emerging style of retail business that mainly produces pasteurized milk (PM) and other dairy products on-site in many large cities of the People's Republic of China. To date, no data about veterinary drug residues in PM samples produced from milk bars have been reported. The objective of this study was to investigate the safety of PM from a total of 182 PM samples collected from milk bars from 10 provincial capital cities and to analyze the residues of seven classes of 61 veterinary drugs. First, the chemical components were screened with test kits, and then the pos

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32

Ghiffari, Muhammad Amirul. "Kansei Engineering Modelling for Packaging Design Chocolate Bar." SEAS (Sustainable Environment Agricultural Science) 2, no. 1 (May 21, 2018): 10. http://dx.doi.org/10.22225/seas.2.1.539.10-17.

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Indonesia became the third largest cocoa producer in the world. However, the consumption of domestic chocolate is still very low. In order to increase the consumption of chocolate in Indonesia, we must to improve all aspects related to chocolate. Manage the right business processes modelling can improve overall Small and Medium Enterprises (SME) performance. Business Process Modeling Notation (BPMN) is an efficient method aligning an organization with the wants and needs of industry.. Nowadays, chocolate bar production is packaged by simple SME with a visual display that isn’t varied. To suppo

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Nath, Arijit, Burak Atilla Eren, Attila Csighy, Klára Pásztorné-Huszár, Gabriella Kiskó, László Abrankó, Attila Tóth, et al. "Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins." Processes 8, no. 7 (July 18, 2020): 871. http://dx.doi.org/10.3390/pr8070871.

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Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence prom

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Zhu, Ling, Guanhong Xu, Fangdi Wei, Jing Yang, and Qin Hu. "Determination of melamine in powdered milk by molecularly imprinted stir bar sorptive extraction coupled with HPLC." Journal of Colloid and Interface Science 454 (September 2015): 8–13. http://dx.doi.org/10.1016/j.jcis.2015.05.008.

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35

Faila Sophia Hartatri, Diany, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, and Hendy Firmanto. "Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 166–76. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482.

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Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediat

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High, Ryan, Phil Bremer, Biniam Kebede, and Graham T. Eyres. "Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk." Molecules 24, no. 10 (May 18, 2019): 1917. http://dx.doi.org/10.3390/molecules24101917.

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Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine

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37

Pramitasari, Rianita, Ignatia Ivana, and Yanti . "Development of Snack Bar from Black Soybean and Black Rice for Breastfeeding Mothers." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 288. http://dx.doi.org/10.14419/ijet.v7i4.14.27583.

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Breastfeeding mothers need more nutrients compared to mothers who are not breastfed to maintain quality and quantity of human milk they produce. Black soybean and black rice contain carbohydrate, protein, fat, and other nutrients that needed by breastfeeding mothers. The purpose of this study was to develop a snack bar for breastfeeding mothers. Snack bars were made from three ratio variations of black soybean flour: black rice flour (30:70, 50:50, and 70:30) with baking temperature 150 0C for 20 minutes. They were then subjected to sensory analysis (taste, flavor, color, texture, aftertaste,

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Bedford, Binaifer, Ye Yu, Xue Wang, Eric A. E. Garber, and Lauren S. Jackson. "A Limited Survey of Dark Chocolate Bars Obtained in the United States for Undeclared Milk and Peanut Allergens." Journal of Food Protection 80, no. 4 (March 17, 2017): 692–702. http://dx.doi.org/10.4315/0362-028x.jfp-16-443.

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ABSTRACT Undeclared allergens in chocolate products have been responsible for numerous allergen-related recalls in the United States. A survey was conducted to determine the prevalence of undeclared milk and peanut in 88 and 78 dark chocolate bars, respectively. Concentrations of milk (as nonfat dry milk) or peanut in three samples of each chocolate product were determined with two milk- or peanut-specific enzyme-linked immunosorbent assay kits. In 75% of the chocolate bar products with a milk advisory statement, milk concentrations were above the limit of quantitation (2.5 μg/g [ppm]), with t

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Hove, Godfrey, and Sandra Swart. "‘This is a land of honey – no milk, bar sour!’ African milk regimes and the emergence of a colonial order in Southern Rhodesia 1890s–1907." Critical African Studies 8, no. 2 (May 3, 2016): 161–78. http://dx.doi.org/10.1080/21681392.2016.1209863.

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Praseptiangga, Danar, Agitya Renanda Qomaruzzaman, and Godras Jati Manuhara. "The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar." International Journal on Advanced Science, Engineering and Information Technology 11, no. 1 (February 4, 2021): 165. http://dx.doi.org/10.18517/ijaseit.11.1.12664.

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Yu, Chunhe, and Bin Hu. "C18-coated stir bar sorptive extraction combined with high performance liquid chromatography–electrospray tandem mass spectrometry for the analysis of sulfonamides in milk and milk powder." Talanta 90 (February 2012): 77–84. http://dx.doi.org/10.1016/j.talanta.2011.12.078.

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Shirani, Mahboube, Muhammad Afzal Kamboh, Behrouz Akbari-adergani, Ali Akbari, Sadaf Sadia Arain, and Hamid Rashidi Nodeh. "Sonodecoration of magnetic phosphonated-functionalized sporopollenin as a novel green nanocomposite for stir bar sorptive dispersive microextraction of melamine in milk and milk-based food products." Food Chemistry 341 (March 2021): 128460. http://dx.doi.org/10.1016/j.foodchem.2020.128460.

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Ferreira, T. Alexandra, J. Francisco Flores-Aguilar, Eva M. Santos, Jose A. Rodriguez, and Israel S. Ibarra. "New Poly(Ionic Liquid) Based Fiber for Determination of Oxytetracycline in Milk Samples by Application of SPME-CE Technique." Molecules 24, no. 3 (January 24, 2019): 430. http://dx.doi.org/10.3390/molecules24030430.

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In this work, a procedure using solid phase microextraction in combination with capillary electrophoresis was developed for the determination of oxytetracycline in milk samples. The method involves the synthesis of poly(1-allyl-3-methyl imidazolium) chloride film on a stainless-steel bar via electropolymerization and its use as an adsorbent for oxytetracycline (OT) by an ionic exchange mechanism. The coated fiber is then immersed in milk samples for retention of oxytetracycline residues, followed by elution, drying, and reconstitution before analysis with capillary electrophoresis. The propose

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Jetavat, Karmajitsinh Jagadevsinh, Amitkumar Manojbhai Patel, and Smitha Balakrishnan. "Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 697–707. http://dx.doi.org/10.20546/ijcmas.2020.907.080.

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Cullen, Karen Weber, and Issa Zakeri. "Fruits, Vegetables, Milk, and Sweetened Beverages Consumption and Access to à la Carte/Snack Bar Meals at School." American Journal of Public Health 94, no. 3 (March 2004): 463–67. http://dx.doi.org/10.2105/ajph.94.3.463.

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Zhan, Wen, Fangdi Wei, Guanhong Xu, Zheng Cai, Shuhu Du, Xuemin Zhou, Fei Li, and Qin Hu. "Highly selective stir bar coated with dummy molecularly imprinted polymers for trace analysis of bisphenol A in milk." Journal of Separation Science 35, no. 8 (April 2012): 1036–43. http://dx.doi.org/10.1002/jssc.201101016.

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Cedermark, G., M. Selenius, and K. Tullus. "Glycaemic effect and satiating capacity of potato chips and milk chocolate bar as snacks in teenagers with diabetes." European Journal of Pediatrics 152, no. 8 (August 1993): 635–39. http://dx.doi.org/10.1007/bf01955237.

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Licon, Carmen C., Armando Moro, Celia M. Librán, Ana M. Molina, Amaya Zalacain, M. Isabel Berruga, and Manuel Carmona. "Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils." Foods 9, no. 1 (January 1, 2020): 35. http://dx.doi.org/10.3390/foods9010035.

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During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes’ cheese made from milk fortified with EOs (250 mg/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy

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Burns, E., V. Schmied, J. Fenwick, and A. Sheehan. "Liquid gold from the milk bar: Constructions of breastmilk and breastfeeding women in the language and practices of midwives." Social Science & Medicine 75, no. 10 (November 2012): 1737–45. http://dx.doi.org/10.1016/j.socscimed.2012.07.035.

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Xu, Xu, Fanghui Liang, Jiayuan Shi, Xin Zhao, Zhuang Liu, Lijie Wu, Ying Song, Hanqi Zhang, and Ziming Wang. "Determination of hormones in milk by hollow fiber-based stirring extraction bar liquid–liquid microextraction gas chromatography mass spectrometry." Analytica Chimica Acta 790 (August 2013): 39–46. http://dx.doi.org/10.1016/j.aca.2013.06.035.

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