Wyniki wyszukiwania dla: Α-LACTALBUMIN

• Comparison of the Properties of Vegetable Oil/Water and n-Tetradecane/Water Emulsions Stabilized by α-Lactalbumin or β-Casein

  Publikacja

  • A. Wiącek
  • E. Chibowski

  - ADSORPTION SCIENCE & TECHNOLOGY - Rok 2005

  Pełny tekst do pobrania w serwisie zewnętrznym

• Effect of microwave and convection heating on selected nutrients of human milk

  Publikacja

  • D. Martysiak-Żurowska
  • E. Malinowska-Pańczyk
  • M. Orzołek
  • B. Kusznierewicz
  • B. Kiełbratowska

  - FOOD CHEMISTRY - Rok 2022

  The aim of this study was to determine the influence of the microwave heating method (MWH) on selected determinants of the nutritional value of human milk (HM) and compare to the effect exerted by the standard convection heating (CH) method, including holder pasteurization (HoP). It was showed that using MWH under conditions assumed to ensure microbiological safety, changes in the level of the nutrients were not observed. In these...

  Pełny tekst do pobrania w portalu

• The Effect of Hyperbaric Storage on the Nutritional Value and Retention of Certain Bioactive Proteins in Human Milk

  Publikacja

  • K. Mazur
  • B. Kusznierewicz
  • D. Martysiak-Żurowska
  • I. Drążkowska
  • E. Malinowska-Pańczyk

  - Nutrients - Rok 2024

  Human milk (HM) contains the essential macronutrients and bioactive compounds necessary for the normal growth and development of newborns. The milk collected by human milk banks is stored frozen and pasteurized, reducing its nutritional and biological value. The purpose of this study was to determine the effect of hyperbaric storage at subzero temperatures (HS-ST) on the macronutrients and bioactive proteins in HM. As control samples,...

  Pełny tekst do pobrania w portalu