The rates of dietary protein digestion and absorption can be significantly increased or
decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …

Structured Abstract Background Food processing is under severe criticism despite of its 3.3
million years history and despite of all advancements in food safety, quality and functionality …

Abstract Aflatoxin M 1 (AFM 1) is an important risk factor threatening the safety of milk and
dairy products due to its carcinogenic and teratogenic effects on humans. To prevent AFM 1 …

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk
proteins depending on factors such as the temperature, pH, concentration, decompression …

Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for
disinfection, as heat treatments are often unsuitable. Their raw consumption increases the …

Dairy production is important for the survival of billions of people across the globe who
consume milk and dairy products every day. Milk and its products are a source of essential …

With a doubling of the human population during the last 45 years and Earth's annual
resources being already depleted mid-year, it becomes increasingly clear that the food …

The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This
research is the first systematically compare the effects of thermal (low-temperature long time …

Human milk and commercial dairy products play a vital role in humans, as they can provide
almost all essential nutrients and immune‐active components for the development of …