Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Romeo T. Toledo"'
Publikováno v:
Journal of food protection. 52(8)
Three composites of human milk samples were subjected to different processing conditions: (1) deaerated, vacuum packaged in metalized polyester bags and pasteurized at 56°C for 8 min; (2) vacuum packaged and pasteurized; (3) vacuum packaged. On days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9ec344490d3d7b80260dc6c81f3c3b9
https://pubmed.ncbi.nlm.nih.gov/31003338
https://pubmed.ncbi.nlm.nih.gov/31003338
Publikováno v:
Journal of food protection. 51(2)
A continuous flow high-temperature short-time pasteurization system was used to determine kinetic parameters (D- and z-values) for thermal destruction of the bacterial pathogens, Escherichia coli and Klebsiella pneumoniae , in mature human milk. D-an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16052ab6e3dd27e2777ca24cf829e6fd
https://pubmed.ncbi.nlm.nih.gov/30978771
https://pubmed.ncbi.nlm.nih.gov/30978771
Autor:
Romeo T. Toledo, Ronald R. Eitenmiller, Harold M. Barnhart, James S. Dickson, Sara J. Goldsmith
Publikováno v:
Journal of food protection. 46(1)
The total IgA, IgG, IgM and lactoferrin concentrations in human milk from 89 donors were studied at three lactational stages: early transitional (3 to 8 d postpartum), transitional (10 to 14 d postpartum) and mature (30 to 47 d postpartum). The effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c81077617bc07c9825d33d698760932
https://pubmed.ncbi.nlm.nih.gov/30913698
https://pubmed.ncbi.nlm.nih.gov/30913698
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::228d42ce873f92f291a2ea2c6921f744
https://doi.org/10.1007/978-3-319-90098-8_13
https://doi.org/10.1007/978-3-319-90098-8_13
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Heat treatment is commonly used to inactivate microorganisms and produce shelf-stable foods. These processes, when properly designed and operated, can ensure a high level of food safety. However, these processes often involve high-temperature long-ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d53790266ddd2199a6fab47b1a240f9
https://doi.org/10.1007/978-3-319-90098-8_15
https://doi.org/10.1007/978-3-319-90098-8_15
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c64e9b2222633184e797ad39e6f3bc8
https://doi.org/10.1007/978-3-319-90098-8_12
https://doi.org/10.1007/978-3-319-90098-8_12
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0be079e31c2db489649fb629c5b719bf
https://doi.org/10.1007/978-3-319-90098-8
https://doi.org/10.1007/978-3-319-90098-8
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da9548607f9a6d8b0f91fcf62f2d52f3
https://doi.org/10.1007/978-3-319-90098-8_3
https://doi.org/10.1007/978-3-319-90098-8_3
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::497e437cbf2f0ad9b404c62494efc6b6
https://doi.org/10.1007/978-3-319-90098-8_6
https://doi.org/10.1007/978-3-319-90098-8_6
Publikováno v:
Food Science Text Series ISBN: 9783319900971
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3918a75efa879769d0b98ae5b455ac4
https://doi.org/10.1007/978-3-319-90098-8_8
https://doi.org/10.1007/978-3-319-90098-8_8