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Effects of dynamic high-pressure processing on bioactive components of milk

Bibliographic Details
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
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  Data: Effects of dynamic high-pressure processing on bioactive components of milk
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  Data: Shipin yu jixie, Vol 39, Iss 7, Pp 210-214,222 (2023)
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  Data: The Editorial Office of Food and Machinery, 2023.
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  Data: 2023
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  Data: LCC:Food processing and manufacture
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  Data: <searchLink fieldCode="DE" term="%22dynamic+high-pressure+processing%22">dynamic high-pressure processing</searchLink><br /><searchLink fieldCode="DE" term="%22high-pressure+homogenization%22">high-pressure homogenization</searchLink><br /><searchLink fieldCode="DE" term="%22milk%22">milk</searchLink><br /><searchLink fieldCode="DE" term="%22bioactive+components%22">bioactive components</searchLink><br /><searchLink fieldCode="DE" term="%22vitamin%22">vitamin</searchLink><br /><searchLink fieldCode="DE" term="%22Food+processing+and+manufacture%22">Food processing and manufacture</searchLink><br /><searchLink fieldCode="DE" term="%22TP368-456%22">TP368-456</searchLink>
– Name: Abstract
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  Data: 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.
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  Data: http://www.ifoodmm.com/spyjxen/article/abstract/20230731; https://doaj.org/toc/1003-5788
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        Value: 10.13652/j.spjx.1003.5788.2022.80945
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      – Text: English
      – Text: Chinese
    Subjects:
      – SubjectFull: dynamic high-pressure processing
        Type: general
      – SubjectFull: high-pressure homogenization
        Type: general
      – SubjectFull: milk
        Type: general
      – SubjectFull: bioactive components
        Type: general
      – SubjectFull: vitamin
        Type: general
      – SubjectFull: Food processing and manufacture
        Type: general
      – SubjectFull: TP368-456
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      – TitleFull: Effects of dynamic high-pressure processing on bioactive components of milk
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            NameFull: AI Zheng-wen
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            NameFull: XU Zhi-yuan
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            NameFull: YE Jing-jin
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              Y: 2023
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              Value: 39
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