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

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

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 (TB...

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Main Authors: Martysiak-Żurowska Dorota, Puta Małgorzata, Barczak Natalia, Dąbrowska Joanna, Malinowska-Pańczyk Edyta, Kiełbratowska Bogumiła, Kołodziejska Ilona
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
human milk
high pressure
total antioxidant capacity
fatty acids
vitamin C
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0011/pjfns-2016-0011.xml?format=INT
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