High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products-Reference-Cited by-同舟云学术

High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products

Published:2022-01 Issue:1 Volume:41 Page:1-8
ISSN:0261-5614
Container-title:Clinical Nutrition
language:en
Short-container-title:Clinical Nutrition

Author:

Marousez Lucie^ORCID,Sprenger Norbert^ORCID,De Lamballerie Marie^ORCID,Jaramillo-Ortiz Sarahi^ORCID,Tran Léa^ORCID,Micours Edwina,Gottrand Frédéric^ORCID,Howsam Michael^ORCID,Tessier Frederic J.^ORCID,Ley Delphine,Lesage Jean^ORCID

Funder

ANR

Publisher

Elsevier BV

Subject

Critical Care and Intensive Care Medicine,Nutrition and Dietetics

Reference61 articles.

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4. Innovative techniques of processing human milk to preserve key components;Wesolowska;Nutrients,2019

5. A new high hydrostatic pressure process to assure the microbial safety of human milk while preserving the biological activity of its main components;Demazeau;Front Public Health,2018

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1. Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk;Food Chemistry;2024-09

2. New alternatives to holder pasteurization in processing donor milk in human milk banks;Frontiers in Nutrition;2024-06-26

3. Donor human milk treated by high‐pressure processing improves the body growth of growth‐restricted mice pups;Journal of Pediatric Gastroenterology and Nutrition;2024-06-20

4. High hydrostatic pressure is similar to Holder pasteurization in preserving donor milk antimicrobial activity;Pediatric Research;2024-01-27

5. Short-chain fatty acids levels in human milk are not affected by holder pasteurization and high hydrostatic pressure processing;Frontiers in Pediatrics;2023-09-29