Effects of dynamic high-pressure processing on bioactive components of milk
| Title: | Effects of dynamic high-pressure processing on bioactive components of milk |
|---|---|
| Authors: | AI Zheng-wen, XU Zhi-yuan, YE Jing-jin |
| Source: | Shipin yu jixie, Vol 39, Iss 7, Pp 210-214,222 (2023) |
| Publisher Information: | The Editorial Office of Food and Machinery, 2023. |
| Publication Year: | 2023 |
| Collection: | LCC:Food processing and manufacture |
| Subject Terms: | dynamic high-pressure processing, high-pressure homogenization, milk, bioactive components, vitamin, Food processing and manufacture, TP368-456 |
| More Details: | Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention. Dynamic high-pressure processing technology, also known as ultra-high-pressure homogenization (UHPH), is one of the relatively novel processing technology means. In this review, the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products, lactoferrin, immunoglobulin and other bioactive ingredients and vitamin loss. Moreover, the development direction of ultra-high-pressure homogenization in dairy product processing was prospected. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Chinese |
| ISSN: | 1003-5788 |
| Relation: | http://www.ifoodmm.com/spyjxen/article/abstract/20230731; https://doaj.org/toc/1003-5788 |
| DOI: | 10.13652/j.spjx.1003.5788.2022.80945 |
| Access URL: | https://doaj.org/article/2409751b4ed74aaba67a9d5a204848cf |
| Accession Number: | edsdoj.2409751b4ed74aaba67a9d5a204848cf |
| Database: | Directory of Open Access Journals |
| ISSN: | 10035788 |
|---|---|
| DOI: | 10.13652/j.spjx.1003.5788.2022.80945 |
| Published in: | Shipin yu jixie |
| Language: | English Chinese |