New Achievements in High-Pressure Processing to Preserve Human Milk Bioactivity

High-pressure processing (HPP) is a non-thermal technology that is being increasingly applied in food industries worldwide. It was proposed that this method could be used as an alternative to holder pasteurization (HoP; 62.5°C, 30 min) in milk banks but its impact on the immunologic, enzymatic and h...

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Detalles Bibliográficos
Autores principales: Wesolowska, Aleksandra, Sinkiewicz-Darol, Elena, Barbarska, Olga, Strom, Kamila, Rutkowska, Malgorzata, Karzel, Katarzyna, Rosiak, Elzbieta, Oledzka, Gabriela, Orczyk-Pawiłowicz, Magdalena, Rzoska, Sylwester, Borszewska-Kornacka, Maria Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Pediatrics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6250976/
https://www.ncbi.nlm.nih.gov/pubmed/30519550
http://dx.doi.org/10.3389/fped.2018.00323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6250976/
https://www.ncbi.nlm.nih.gov/pubmed/30519550
http://dx.doi.org/10.3389/fped.2018.00323

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