{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T23:09:13Z","timestamp":1794092953807,"version":"4.8.0"},"reference-count":39,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,5,17]],"date-time":"2024-05-17T00:00:00Z","timestamp":1715904000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,6]]},"DOI":"10.1016\/j.fochx.2024.101495","type":"journal-article","created":{"date-parts":[[2024,5,19]],"date-time":"2024-05-19T10:09:59Z","timestamp":1716113399000},"page":"101495","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":7,"special_numbering":"C","title":["Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization"],"prefix":"10.1016","volume":"22","author":[{"given":"Zhezhe","family":"Yu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shangchen","family":"Fu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linqiang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongfeng","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.101495_bb0005","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.ifset.2019.02.002","article-title":"Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk","volume":"52","author":"Ansari","year":"2019","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"2","key":"10.1016\/j.fochx.2024.101495_bb0010","first-page":"86","article-title":"Impact of UV-C processing of raw cow milk treated in a continuous flow coiled tube ultraviolet reactor","volume":"14","author":"Bandla","year":"2012","journal-title":"Agricultural Engineering International: CIGR Journal"},{"issue":"2","key":"10.1016\/j.fochx.2024.101495_bb0015","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/S0958-6946(96)00041-6","article-title":"The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods","volume":"7","author":"Celestino","year":"1997","journal-title":"International Dairy Journal"},{"issue":"5","key":"10.1016\/j.fochx.2024.101495_bb0020","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1016\/j.foodres.2005.10.012","article-title":"Evolution of potential and free furfural compounds in milk-based infant formula during storage","volume":"39","author":"Ch\u00e1vez-Serv\u00edn","year":"2006","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101495_bb0025","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1016\/j.foodchem.2014.06.050","article-title":"Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet","volume":"166","author":"Ch\u00e1vez-Serv\u00edn","year":"2015","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2024.101495_bb0030","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0068120","article-title":"Ultraviolet-C irradiation: A novel pasteurization method for donor human milk","volume":"8","author":"Christen","year":"2013","journal-title":"PLoS One"},{"key":"10.1016\/j.fochx.2024.101495_bb0035","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.ifset.2014.03.005","article-title":"A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese","volume":"23","author":"Cilliers","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.fochx.2024.101495_bb0040","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1016\/j.foodchem.2014.02.165","article-title":"Protein oxidation in processed cheese slices treated with pulsed light technology","volume":"159","author":"Fernandez","year":"2014","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2024.101495_bb0045","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11947-013-1168-7","article-title":"Biological aspects in food preservation by ultraviolet light: A review","volume":"7","author":"Gay\u00e1n","year":"2014","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.fochx.2024.101495_bb0050","series-title":"National Standard of the People\u2019s Republic of China: national food safety standard: milk powder","author":"GB 19644-2010","year":"2010"},{"key":"10.1016\/j.fochx.2024.101495_bb0055","series-title":"National Standard of the People\u2019s Republic of China: national food safety standard food microbiological examination: aerobic plate count","author":"GB 4789.2-2016","year":"2016"},{"key":"10.1016\/j.fochx.2024.101495_bb0060","series-title":"National Standard of the People\u2019s Republic of China: national food safety standard food microbiological examination: coliforms","author":"GB 4789.3-2016","year":"2016"},{"key":"10.1016\/j.fochx.2024.101495_bb0065","series-title":"National Standard of the People\u2019s Republic of China: national food safety standard: moisture content","author":"GB 5009.3-2016","year":"2016"},{"issue":"3","key":"10.1016\/j.fochx.2024.101495_bb0070","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1177\/1082013204044359","article-title":"Advantages and limitations on processing foods by UV light","volume":"10","author":"Guerrero-Beltr n","year":"2004","journal-title":"Food Science and Technology International"},{"issue":"3","key":"10.1016\/j.fochx.2024.101495_bb0075","doi-asserted-by":"crossref","first-page":"897","DOI":"10.3390\/pr11030897","article-title":"Effects of spray drying, freeze drying and gamma irradiation on the antioxidant activities of camel and cow milk fractions","volume":"11","author":"Harizi","year":"2023","journal-title":"Processes"},{"key":"10.1016\/j.fochx.2024.101495_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109946","article-title":"Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander","volume":"134","author":"Hassan","year":"2020","journal-title":"LWT - Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2024.101495_bb0085","first-page":"610","article-title":"Comparison of microbiological loads and physicochemical properties of raw milk treated with single\u2212\/multiple-cycle high hydrostatic pressure and ultraviolet-C light","volume":"36","author":"Hu","year":"2016","journal-title":"High Pressure Research"},{"issue":"5","key":"10.1016\/j.fochx.2024.101495_bb0090","first-page":"564","article-title":"Production of hyperimmune bovine colostrum against campylobacter jejuni","volume":"74","author":"Husu","year":"1993","journal-title":"The Journal of Applied Bacteriology"},{"key":"10.1016\/j.fochx.2024.101495_bb0095","doi-asserted-by":"crossref","first-page":"1822","DOI":"10.1016\/j.foodchem.2016.10.097","article-title":"Differences in proteomic profiles of milk fat globule membrane in yak and cow milk","volume":"221","author":"Ji","year":"2017","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2024.101495_bb0100","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1177\/1082013219860925","article-title":"Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light","volume":"25","author":"Keklik","year":"2019","journal-title":"Food Science and Technology International"},{"issue":"5","key":"10.1016\/j.fochx.2024.101495_bb0105","doi-asserted-by":"crossref","first-page":"2949","DOI":"10.3168\/jds.2014-9116","article-title":"Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk","volume":"98","author":"Li","year":"2015","journal-title":"Journal of Dairy Science"},{"issue":"10","key":"10.1016\/j.fochx.2024.101495_bb0110","doi-asserted-by":"crossref","first-page":"8785","DOI":"10.3168\/jds.2018-16089","article-title":"Comparative study on the characteristics and oxidation stability of commercial milk powder during storage","volume":"102","author":"Li","year":"2019","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.101495_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102544","article-title":"Changes in the milk serum proteome after thermal and non-thermal treatment","volume":"66","author":"Liu","year":"2020","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.fochx.2024.101495_bb0120","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.idairyj.2016.10.009","article-title":"The effect of UV-C irradiation on lipids and selected biologically active compounds in human milk","volume":"66","author":"Martysiak-\u017burowska","year":"2017","journal-title":"International Dairy Journal"},{"issue":"10","key":"10.1016\/j.fochx.2024.101495_bb0125","doi-asserted-by":"crossref","first-page":"2212","DOI":"10.4315\/0362-028X-68.10.2212","article-title":"Efficacy of UV light for the reduction of listeria monocytogenes in goat\u2019s milk","volume":"68","author":"Matak","year":"2005","journal-title":"Journal of Food Protection"},{"issue":"7","key":"10.1016\/j.fochx.2024.101495_bb0130","doi-asserted-by":"crossref","first-page":"3178","DOI":"10.3168\/jds.2006-642","article-title":"Effects of ultraviolet irradiation on chemical and sensory properties of goat milk","volume":"90","author":"Matak","year":"2007","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10.1016\/j.fochx.2024.101495_bb0135","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.1111\/ijfs.16880","article-title":"A review on the application of UV-C treatment on food and food surfaces: Association with food microbiology, predictive microbiology and quantitative microbial risk assessment","volume":"59","author":"Ramos","year":"2023","journal-title":"International Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/j.fochx.2024.101495_bb0140","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.smallrumres.2014.01.013","article-title":"Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying","volume":"119","author":"Reddy","year":"2014","journal-title":"Small Ruminant Research"},{"issue":"5","key":"10.1016\/j.fochx.2024.101495_bb0145","doi-asserted-by":"crossref","first-page":"1594","DOI":"10.1128\/AEM.02145-06","article-title":"Photoreactivation and dark repair in UV-treated microorganisms: Effect of temperature","volume":"73","author":"Salcedo","year":"2007","journal-title":"Applied and Environmental Microbiology"},{"issue":"1","key":"10.1016\/j.fochx.2024.101495_bb0150","doi-asserted-by":"crossref","first-page":"102","DOI":"10.3168\/jds.2020-18467","article-title":"Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder","volume":"104","author":"Sanchez","year":"2020","journal-title":"Journal of Dairy Science"},{"issue":"6","key":"10.1016\/j.fochx.2024.101495_bb0155","doi-asserted-by":"crossref","first-page":"3414","DOI":"10.3168\/jds.2012-5774","article-title":"Evaluation of milk powder quality by protein oxidative modifications","volume":"96","author":"Scheidegger","year":"2013","journal-title":"Journal of Dairy Science"},{"issue":"6","key":"10.1016\/j.fochx.2024.101495_bb0160","doi-asserted-by":"crossref","first-page":"1333","DOI":"10.1038\/ismej.2014.219","article-title":"Is there a common water-activity limit for the three domains of life?","volume":"9","author":"Stevenson","year":"2015","journal-title":"The ISME Journal"},{"key":"10.1016\/j.fochx.2024.101495_bb0165","series-title":"Influence of common technological treatment on richfat-milk oxidation stability","author":"Sun","year":"2013"},{"key":"10.1016\/j.fochx.2024.101495_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114404","article-title":"Processing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive properties","volume":"173","author":"Tedeschi","year":"2023","journal-title":"LWT - Food Science and Technology"},{"issue":"18","key":"10.1016\/j.fochx.2024.101495_bb0175","doi-asserted-by":"crossref","first-page":"7082","DOI":"10.1021\/jf050862p","article-title":"Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder","volume":"53","author":"Thomsen","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101495_bb0180","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.idairyj.2019.02.013","article-title":"Impact of extended refrigerated storage and freezing\/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk","volume":"94","author":"Tribst","year":"2019","journal-title":"International Dairy Journal"},{"issue":"2","key":"10.1016\/j.fochx.2024.101495_bb0185","doi-asserted-by":"crossref","first-page":"944","DOI":"10.1007\/s13197-013-1046-3","article-title":"Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions","volume":"52","author":"Yu","year":"2015","journal-title":"Journal of Food Science and Technology"},{"issue":"4","key":"10.1016\/j.fochx.2024.101495_bb0190","doi-asserted-by":"crossref","first-page":"4108","DOI":"10.3168\/jds.2020-19238","article-title":"Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk","volume":"104","author":"Yu","year":"2021","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.101495_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.110945","article-title":"Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with ultraviolet-C treatment","volume":"141","author":"Zhang","year":"2021","journal-title":"LWT - Food Science and Technology"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524003821?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524003821?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T17:01:00Z","timestamp":1769187660000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524003821"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,6]]},"references-count":39,"alternative-id":["S2590157524003821"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101495","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Quality characteristics of goat milk powder produced by freeze drying followed by UV-C radiation sterilization","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101495","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101495"}}