Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments-Reference-Cited by-同舟云学术

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

Published:2024 Issue:4 Volume:15 Page:2265-2281
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Graikini Dimitra¹²^ORCID,García Laura¹,Abad Inés¹²,Lavilla María³,Puértolas Eduardo³,Pérez María Dolores¹²,Sánchez Lourdes¹²^ORCID

Affiliation:

1. Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain

2. Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain

3. AZTI-BRTA, Food Research-Parque Tecnológico de Bizkaia, Astondo Bidea, edificio 609, 48160 Derio, Spain

Abstract

Nowadays, rotaviruses remain a major health burden, especially in developing countries, and strategies complementary to vaccination are needed.

Funder

H2020 Marie Skłodowska-Curie Actions

Ministerio de Ciencia e Innovación

European Social Fund

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05250H

Reference89 articles.

1. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

2. Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises

3. Whey valorization: current options and future scenario – a critical review

4. Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

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