کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2086859 1545547 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of high pressure thermal processing on some essential nutrients and immunological components present in breast milk
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of high pressure thermal processing on some essential nutrients and immunological components present in breast milk
چکیده انگلیسی
Human milk banks use low-temperature/long-time thermal pasteurisation for the preservation of milk and to avoid risks of infections. Thermal treatment reduces nutritional and immunological properties of breast milk. The study of new methods to preserve milk quality could produce important benefits for the infants' receptor of milk. The application of high pressure processing at low temperatures has showed certain advantageous respect to the thermal treatment, however, the effect of high pressure at moderate-high temperatures have never been evaluated in breast milk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 19, July 2013, Pages 50-56
نویسندگان
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