Cow's milk with active immunoglobulins against Campylobacter jejuni : Effects of temperature on immunoglobulin activity-Reference-Cited by-同舟云学术

Cow's milk with active immunoglobulins against Campylobacter jejuni : Effects of temperature on immunoglobulin activity

Published:2013-10-16 Issue:6 Volume:94 Page:1205-1211
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Riera Francisco¹,Alvarez Alejandro¹,Espi Alberto²,Prieto Miguel²,de la Roza Begoña²,Vicente Fernando²

Affiliation:

1. Department of Chemical Engineering and Environmental Technology; University of Oviedo; C/Julián Clavería, 8 33071 Oviedo Spain

2. Regional Institute for Research and Agro-Food Development; P.O. Box 13 33300 Villaviciosa Asturias Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6398/fullpdf

Reference42 articles.

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3. Review: Production and functionality of active peptides from milk;Muro;Food Sci Technol Int,2011

4. Cheese whey as a source of active peptides: Production, analysis, purification and animal and human trials;Riera;Whey: Types, Composition and Health Implications,2012

5. Immunoglobulins of the mammary secretions;Larson;Advanced Dairy Chemistry 1. Proteins,1992

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