Comparison of effects of high-pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in enriched soymilk under equivalent microbial inactivation levels

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 739-746

  Li, Si Quan ^a   Zhang, Howard Q ^b   Balasubramaniam, V M ^a   Lee, Young Zoon ^c   Bomser, Joshua A ^a   Schwartz, Steven J ^a   Dunne, C Patrick ^d  

^a OHIO STATE UNIVERSITY   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c Stolle Milk and Biologics Inc   (United States)

^d US Army Natick Soldier Research   (United States)

Author keywords

Bovine milk IgG; E. coli 8739; High pressure processing; Immunoactivity; Natural flora

Indexed keywords

BACTERIAL ANTIGEN; IMMUNOGLOBULIN G;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; DIET SUPPLEMENTATION; ESCHERICHIA COLI; FOOD HANDLING; HEAT; IMMUNOLOGY; METHODOLOGY; MICROBIOLOGY; MILK; PRESSURE; SALMONELLA ENTERITIDIS; SOYBEAN MILK;

ANIMALS; ANTIGENS, BACTERIAL; CATTLE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD HANDLING; FOOD, FORTIFIED; HEAT; IMMUNOGLOBULIN G; MILK; PRESSURE; SALMONELLA ENTERITIDIS; SOY MILK;

BOS TAURUS; BOVINAE; ESCHERICHIA COLI; GLYCINE MAX;

EID: 33244482230     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1364/OL.31.000739     Document Type: Article

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