Wyszukiwarka
Wpływ warunków pasteryzacji, wysokiego ciśnienia w temperaturze poniżej 0C i ogrzewania mikrofalowego na wartość odżywczą i biologiczną oraz jakość mikrobiologiczną mleka ludzkiego
Informacje szczegółowe
- Program finansujący:
- OPUS
- Instytucja:
- Narodowe Centrum Nauki (NCN) (National Science Centre)
- Porozumienie:
- UMO-2013/09/B/NZ9/01779 z dnia 2014-02-24
- Okres realizacji:
- 2014-02-24 - 2017-02-23
- Kierownik zespołu badawczego:
- dr hab. inż. Dorota Martysiak-Żurowska
- Realizowany w:
- Katedra Chemii,Technologii i Biotechnologii Żywności
- Wartość projektu:
- 768 510.00 PLN
- Typ zgłoszenia:
- Krajowy Program Badawczy
- Pochodzenie:
- Projekt krajowy
- Weryfikacja:
- Politechnika Gdańska
Publikacje powiązane z tym projektem
Filtry
wszystkich: 3
Katalog Projektów
Rok 2022
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The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk
PublikacjaPooled human milk samples were freeze-dried and stored for 6 weeks at a temperature of 5 C and 25 C. Freeze-drying decreased the water content of milk by 86.5%, and the obtained lyophilizate was readily soluble in water. The freeze-drying process did not affect superoxide dismutase (SOD) activity, fatty acid (FA) profile or lactoferrin (LF) content, but it decreased total antioxidant capacity (TAC) of human milk by 22.1% and induced...
Rok 2019
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Microwave heat treatment application to pasteurization of human milk
PublikacjaA prototype of microwave pasteurizer has been proposed as an alternative for holder pasteurization (HP) routinely used in Human Milk Bank (HMB), ensuring microbiological safety of human milk (HM). It was shown that the time of heat generation was about 15–16 min shorter by applying the microwave than in HP. Total inactivation of heat-sensitive bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Staphylococcus...
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The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk
PublikacjaThe effects of convective and microwave heating at constant temperature (62.5, 66 and 70 °C) on the activity of antioxidant enzymes (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase, GPx) in pooled mature human milk were compared. Activities of the enzymes were determined using spectrophotometric kits. Activity of GPx decreased significantly in the first stage of heating when milk samples were warmed to pasteurisation...
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