Immunological components and antioxidant activity in human milk processed by different high pressure-thermal treatments at low initial temperature and flash holding times-Reference-Cited by-同舟云学术

Immunological components and antioxidant activity in human milk processed by different high pressure-thermal treatments at low initial temperature and flash holding times

Published:2021-05 Issue: Volume:343 Page:128546
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ramírez Rosario,Garrido María,Rocha-Pimienta Javier,García-Parra Jesús,Delgado-Adámez Jonathan

Funder

Junta de Extremadura

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. Non-enzymatic antioxidant capacity assays: Limitations of use in biomedicine;Bartosz;Free Radical Research,2010

4. Volatile profile of breast milk subjected to high-pressure processing or thermal treatment;Contador;Food Chemistry,2015

5. Effect of thermal pasteurization or high pressure processing on immunoglobulin and leukocyte contents of human milk;Contador;International Dairy Journal,2013

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3. Impact of Conservation Processes on the Lipid Profile and Immunological Factors IL-10 and TGF-β1 in Whey Separated from Discarded Human Milk;Journal of the Brazilian Chemical Society;2024

4. Evaluating the total antioxidant capacity of processed milk: utilising applicable antioxidant assays and key antioxidant components;International Journal of Food Science & Technology;2023-12-26

5. Experiences of mothers of NICU preterm infants in milk management out of the hospital: a qualitative study;International Breastfeeding Journal;2022-12-31