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

• Váldodahkkit: Aleksandra Wesolowska (Dahkki), Elena Sinkiewicz-Darol (Dahkki), Olga Barbarska (Dahkki), Kamila Strom (Dahkki), Malgorzata Rutkowska (Dahkki), Katarzyna Karzel (Dahkki), Elzbieta Rosiak (Dahkki), Gabriela Oledzka (Dahkki), Magdalena Orczyk-Pawiłowicz (Dahkki), Sylwester Rzoska (Dahkki), Maria Katarzyna Borszewska-Kornacka (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: Frontiers Media S.A., 2018-11-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

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...