Comparison of Effects of High-Pressure Processing and Heat Treatment on Immunoactivity of Bovine Milk Immunoglobulin G in Enriched Soymilk under Equivalent Microbial Inactivation Levels-Reference-Cited by-同舟云学术

Comparison of Effects of High-Pressure Processing and Heat Treatment on Immunoactivity of Bovine Milk Immunoglobulin G in Enriched Soymilk under Equivalent Microbial Inactivation Levels

Published:2006-01-13 Issue:3 Volume:54 Page:739-746
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Si-Quan¹,Zhang Howard Q.¹,Balasubramaniam V. M.¹,Lee Young-Zoon¹,Bomser Joshua A.¹,Schwartz Steven J.¹,Dunne C. Patrick¹

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 110 Parker Building, 2015 Fyffe Road, Columbus, Ohio 43210, Food Safety Intervention Technologies, U.S. Department of Agriculture Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, Biofoods, Stolle Milk and Biologics Inc., 6954 Cornell Road, Cincinnati, Ohio 45242, Department of Human Nutrition, The Ohio State University, 1787 Neil Avenue, Columbus, Ohio 43210, and U.S. Army Natick Soldier System...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0516181

Reference36 articles.

1. Stability of Membrane-Sterilized Bovine Immunoglobulins Aseptically Added to UHT Milk

2. Treatment of infantile E. coli gastroenteritis with specific bovine anti-E. coli milk immunoglobulins

3. Efficacy of Bovine Milk Immunoglobulin Concentrate in Preventing Illness after Shigella Flexneri Challenge

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