کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415532 | 1545521 | 2018 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
HPP of raw milk has been well studied as an alternative process for conventional thermal pasteurization, based on inactivation of microorganisms and extension of shelf life. However, HPP can denature native milk proteins leading to altered immunogenicity. Three recommended HPP conditions and a commercial HPP method were assessed in comparison to HTST pasteurization considering impact on denaturation of milk proteins and milk immunogenicity. Scientific findings of the current study would guide the industry to identify HPP conditions that not only achieve the required level of microbial inactivation and shelf life, but also to establish desired levels of native properties of milk and milk immunogenicity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 301-308
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 301-308
نویسندگان
Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor Vasiljevic,