Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086859 | Innovative Food Science & Emerging Technologies | 2013 | 7 Pages |
Abstract
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.
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Authors
Francisco José Delgado, Rebeca Contador, Alberto Álvarez-Barrientos, Ramón Cava, Jonathan Delgado-Adámez, Rosario RamÃrez,