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Natalia Barczak

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Year 2017

The effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk
Publication
- D. Martysiak-Żurowska
- M. Puta
- N. Barczak
- E. Malinowska-Pańczyk
- B. Kełbratowska
- I. Kołodziejska
- Polish Journal of Food and Nutrition Sciences - Year 2017
The objective of this study was to compare of the effects of high pressure of 193 MPa at - 20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62,5°C; 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant...

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