Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 697-702

  Moltó Puigmartí, Carolina ^a,b   Permanyer, Marc ^c   Castellote, Ana Isabel ^a,b   López Sabater, M Carmen ^a,b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b CIBER EPIDEMIOLOGÍA Y SALUD PÚBLICA CIBERESP   (Spain)

^c Centre for New Food Technologies and Processes (CENTA IRTA)   (Spain)

Author keywords

Fatty acids; High pressure processing; Human milk; Milk banks; Pasteurisation; Tocopherols; Vitamin C

Indexed keywords

HIGH-PRESSURE PROCESSING; HUMAN MILK; MILK BANKS; PASTEURISATION; TOCOPHEROLS; VITAMIN C;

HIGH PRESSURE EFFECTS; KETONES; MICROORGANISMS; ORGANIC ACIDS; PASTEURIZATION;

FATTY ACIDS;

ALPHA TOCOPHEROL; ASCORBIC ACID; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; LONG CHAIN FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; BREAST FEEDING; BREAST MILK; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); FEMALE; FOOD PROCESSING; HEALTH CARE FACILITY; HUMAN; NORMAL HUMAN; PASTEURIZATION; VITAMIN BLOOD LEVEL;

EID: 77956649350     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.079     Document Type: Article

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