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

Immunoglobulin-rich foods may provide health benefits to consumers. To extend the refrigerated shelf life of functional foods enriched with bovine immunoglobulin G (IgG), nonthermal alternatives such as high-pressure processing (HPP) may offer advantages to thermal processing for microbial reduction...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-02, Vol.54 (3), p.739-746
Hauptverfasser:	Li, Si-Quan, Zhang, Howard Q, Balasubramaniam, V. M, Lee, Young-Zoon, Bomser, Joshua A, Schwartz, Steven J, Dunne, C. Patrick
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antigen-antibody reactions Antigens, Bacterial - immunology bacterial contamination Biological and medical sciences Cattle Colony Count, Microbial enriched foods Escherichia coli Escherichia coli - immunology Escherichia coli 8739 food contamination Food Handling - methods Food industries food processing Food, Fortified - microbiology Fundamental and applied biological sciences. Psychology heat treatment high pressure treatment Hot Temperature immunoglobulin G Immunoglobulin G - immunology milk Milk - immunology nonthermal processing Pressure protein degradation Salmonella enteritidis Salmonella enteritidis - immunology Soy Milk soymilk thermal degradation
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