Which is the best method of sterilization for recycled bone autograft in limb salvage surgery: a radiological, biomechanical and histopathological study in rabbit by Yasin, N.F., Singh, Vivek Ajit, Saad, Marniza, Omar, E.

“…However, pasteurization has the best overall outcomes because of its osteocytes preservation and bone marrow cellularity.…”

Preliminary work on coconut milk fouling deposits study by Law, Hui Yin, Ong, Chin Im, Ab. Aziz, Norashikin, Taip, Farah Saleena, Muda, Noraziah

“…The characterizations of coconut milk fouling deposits formed during pasteurization process at temperature from 70 to 80ºC were investigated. …”
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Effects of pulsed electric field on Escherichia coli ATCC 8739 inactivation, metal migration and physicochemical properties of goat milk by Mohamad, Azizah

“…The increasing demand and interest in goat milk worldwide have evolved many studies on the nutritional and functional properties of goat milk. The typical pasteurization method for goat milk is thermal pasteurization. …”
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Fouling deposit analysis of heat-induced pink guava puree by Chan, Ken Wei

“…Heat transfer analysis of the heat exchanger during the pasteurization process was carried out. The PGP has accumulated to form fouling deposit and reduced heat transfer efficiency by 10.76% or 8.4661 W/m2°C during 360 minutes pasteurization process and the fouling deposit thickness in tube 4 was 2.4 mm in heating tube 4. …”
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Continuous Flow Experimental Set-Up for Fouling Deposit Study by Ab. Aziz, Norashikin

“…While the flow rate and pasteurization period were based on the experimental capacity, which were 0.5 and 1 liter/min for the flow rate and the pasteurization period was set for 1 hour. …”
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Effect of heat treatment on rheological properties of bambangan (Mangifera pajang Kosterm) fruit juice by Jumardi Roslan, Hay, Chye Ling, Mohd Dona Sintang, Suryani Saallah

“…The freshly squeezed BFJ was subjected to different heat treatment conditions; sterilization (121°C, 3 minutes), mild temperature long time (MTLT) pasteurization (65°C, 15 minutes), and high temperature short time (HTST) pasteurization (90°C, 1 minute). …”
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INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU by , BARA YUDHISTIRA, , Prof. Dr. Ir. Endang S. Rahayu, M.S

“…D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. …”

Almond milk production and study of quality characteristics / Nor Aishah Hasan by Hasan, Nor Aishah

“…The study included the effect of 0.03 % lecithin addition to the raw product and pasteurization (90 ºC, 15 s) with two step homogenization (180 MPa and 40 MPa), resulting in the comparison of four different almond milks: raw product (PB), raw product with lecithin (PBL), pasteurized product (PH) and pasteurized product with lecithin (PHL). …”
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UVC dosage effects on the physico - chemical properties of lime (Citrus aurantifolia) juice by Mohd Hanif, Hani, Shamsudin, Rosnah, Mohd Adzahan, Noranizan

“…Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. …”
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Which is the best method of sterilization of tumour bone for reimplantation? a biomechanical and histopathological study by Singh, Vivek Ajit, Nagalingam, J., Saad, M., Pailoor, J.

“…'Modulus' detected significant differences in the boiled, autoclaved and pasteurization specimens compared to controls (p < 0.05). …”
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Minimal processing for goat milk preservation: effect of high-pressure processing on its quality by Razali, Muhammad Faiz, Narayanan, Sangitha, Md. Hazmi, Nurul Ashikin, Abdul Karim Shah, Nor Nadiah, Mustapa Kamal, Siti Mazlina, Mohd Fauzi, Noor Akhmazillah, Sulaiman, Alifdalino

“…Conventional heat pasteurization can cause nutrient degradation. Hence, high-pressure processing (HPP) is chosen as an alternative. …”

Advances in thermosonication for the inactivation of endogenous enzymes in foods by Silva, Filipa V. Marques, Sulaiman, Alifdalino

“…The main objective of food pasteurization is to inactivate pathogens and reduce spoilage organisms. …”
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Effect of heat treatment on physicochemical properties of Bambangan (Mangifera pajang) fruit juice by Roslan, Jumardi, Boniface, Beatricia Amelia, Hay, Chye Ling, Lee, Jau Shya, Akanda, Md. Jahurul Haque, Saallah, Suryani, Mohd Nor, Mohd Zuhair

“…The BFJ was subjected to three different heat treatment conditions: sterilization at 121°C for 3 min, mild temperature long time (MTLT) pasteurization at 65°C for 15 min, and high temperature short time (HTST) pasteurization at 90°C for 1 min. …”
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Minimal processing for goat milk preservation: Effect of high-pressure processing on its quality by Razali, Muhammad Faiz, Narayanan, Sangitha, Md. Hazmi, Nurul Ashikin, Abdul Karim Shah, Nor Nadiah, Mustapa Kamal, Siti Mazlina, Mohd Fauzi, Noor Akhmazillah, Sulaiman, Alifdalino

“…Conventional heat pasteurization can cause nutrient degradation. Hence, high-pressure processing (HPP) is chosen as an alternative. …”
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Fuzzy logic control for a pasteurisation process by Ma, Thant Thant Khine

“…Pasteurization is a process using mild heat to reduce the microbial level in heat sensitive materials and therefore extend the keeping quality of dairy products. …”
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PENGUKURAN KEPUASAN KONSUMEN TERHADAP PRODUK SUSU PASTEURISASI DI PT. KEPURUN PAWANA INDONESIA by , AGNES STELA DORI, , Novita Erma Kristanti, S.TP, M.P

“…From the measurement of customer satisfaction, it is known that the Pasteurized Milk products in demand by most consumers but still require evaluation in terms of packaging design, place and promotion aspects of the services performed by employees of PT KPI itself. …”

Effect of heat treatment on physicochemical properties of bambangan (Mangifera pajang) fruit juice by Jumardi Roslan, Beatricia Amelia Boniface, Hay Chye Ling, Lee, Jau Shya, Md. Jahurul Haque Akanda, Suryani Saallah, Mohd Zuhair Mohd Nor

“…The BFJ was subjected to three different heat treatment conditions: sterilization at 121°C for 3 min, mild temperature long time (MTLT) pasteurization at 65°C for 15 min, and high temperature short time (HTST) pasteurization at 90°C for 1 min. …”
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The use of microorganisms in dairy products (butter) by Wan Ismail, Wan Mohd Akmal Hakimi, Rudi, Muhamad Azri, Mohamed, Elizah

“…The steps in the process of making butter include separating raw milk, skim, pasteurization, storage, evaporation, and drying. The neutralization of butter cream is vital in lowering the acidity of cream, which prevents unpleasant odors.…”
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Compact high voltage nanosecond pulse generator for the preservation of liquid foods by Lim, Xian De

“…As technology advances, other techniques such as pasteurization, chemical additives, irradiation and pulsed electrical field (PEF) were introduced to further increase the shelf-life of food products. …”
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Thermophysical properties of pink guava juice at 9 and 11°Brix by Zainal, B.S., Abdul Rahman, R., Ariff, A.B., Saari, B.N., Asbi, B.A.

“…It was found that the juice exhibits pseudoplastic behavior in the range of shear rate between 40 to 160 s-1 and within pasteurization temperature of 60-90C. While the flow behavior index (n) and density (p) increased, consistency coefficient (K), thermal conductivity (k) and specific heat capacity (Cp) decreased with increasing temperature. …”
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