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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Format: | Book |
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Frontiers Media S.A.,
2018-11-01T00:00:00Z.
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A1234.567 |
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