This part of the paper shows the effect of technological processes, mainly homogenization, on the structure and interface composition of processed lipid droplets found in milks and infant milk formulas.
Although the origin, routes of migrations and process of population dispersions as well as technological diffusion are still debated, the Bantu expansion produced a homogenization of physical traits reducing regional differences.
This work aimed to determine the effect of homogenization pressures (HPH) and addition of trehalose on the functional and technological properties of low pulp mandarin juice (LPJ).
Technological processes used in the dairy industry, e.g. thermal and mechanical (pumping and homogenization) treatments, can affect the structure and composition of milk components and alter their technological and nutritional properties (Michalski et al. 2013; Garcia et al. 2014).
Apart from a brief discussion on the fundamentals of ultrasound technology, examples have been set out on the physical effects of US on the improvement of food technological properties such as emulsification ability, solubility and texture, as well as on applications such as homogenization, viscosity alteration, extraction, drying, crystallization and defoaming.
The differences in the size distributions of processed lipid droplets observed in different commercialized infant milk formulas (Fig. 5a) result from variation in the technological parameters used by different manufacturers or for different markets (i.e. differences in the homogenization process, concentration, evaporation and drying parameters or in the chemical composition).
We focus on some aspects of technological importance, such as the effective properties, the behavior of the homogenized displacements and stresses, the discontinuities of hoop and longitudinal stresses, the homogenization-induced anisotropy.
"There is too much homogenization.
With cross-pollination came homogenization.
