Search results for: LIPID CONSTITUENTS

• Identification of lipid fraction constituents from grasshopper (Chorthippus spp.) abdominal secretion with potential activity in wound healing with the use of GC–MS/MS technique

  Publication

  • M. Buszewska-Forajta
  • D. Siluk
  • W. Struck-Lewicka
  • J. Raczak-Gutknecht
  • M. Markuszewski
  • R. Kaliszan

  - Journal of Pharmaceutical and Biomedical Analysis - Year 2014

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• Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

  Publication

  • S. A. Siddiqui
  • S. Khan
  • N. A. Bahmid
  • A. A. Nagdalian
  • S. M. Jafari
  • R. Castro Munoz

  - JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE - Year 2024

  High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important...

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