Lipid stability and antioxidant activity of human milk after thermosonication and frozen storage-Reference-Cited by-同舟云学术

Lipid stability and antioxidant activity of human milk after thermosonication and frozen storage

Published:2022-03-29 Issue:8 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Nogueira Janaina Aparecida Vieira¹,Passos Maria Cristina²,Santos Adriana Caroline Resende¹,Falco Thaís Silva¹,Breguez Gustavo Silveira¹,Sanson Ananda Lima³,Gandra Kelly Moreira Bezerra¹,Bearzoti Eduardo⁴,Santos Eleonice Moreira¹,Parreiras Paola Machado¹^ORCID,Menezes Camila Carvalho¹

Affiliation:

1. Department of Food Science Federal University of Ouro Preto Ouro Preto Brazil

2. Department of Clinical and Social Nutrition Federal University of Ouro Preto Ouro Preto Brazil

3. Department of Chemistry Federal University of Ouro Preto Ouro Preto Brazil

4. Department of Statistics Federal University of Ouro Preto Ouro Preto Brazil

Funder

Universidade Federal de Ouro Preto

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14050

Reference52 articles.

1. Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization

2. Effects of Extended Freezer Storage on the Integrity of Human Milk

3. Human breast milk: A review on its composition and bioactivity

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