High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products
Lucie Marousez, Norbert Sprenger, Marie de Lamballerie, Sarahí Jaramillo Ortiz, Léa Chantal Tran, Edwina Micours, Frédèric Gottrand, Michael Howsam, Frédéric J. Tessier, Delphine Ley, Jean Lésage
Topics & Concepts
Maillard reactionPasteurizationHydrostatic pressureFood scienceHop (telecommunications)Raw milkMedicineChromatographyChemistryThermodynamicsComputer networkPhysicsComputer scienceInfant Nutrition and HealthBreastfeeding Practices and InfluencesMilk Quality and Mastitis in Dairy Cows