[go: up one dir, main page]

Colella et al., 2024 - Google Patents

Homogenization and thermal processing reduce the concentration of extracellular vesicles in bovine milk

Colella et al., 2024

View PDF @Full View
Document ID
8924476983669495300
Author
Colella A
Prakash A
Miklavcic J
Publication year
Publication venue
Food Science & Nutrition

External Links

Snippet

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were …
Continue reading at onlinelibrary.wiley.com (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using micro-organisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/14Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/152Milk preparations; Milk powder or milk powder preparations containing additives
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/20Dietetic milk products not covered by groups A23C9/12 - A23C9/18

Similar Documents

Publication Publication Date Title
US20220232844A1 (en) Methods for obtaining sterile milk and compositions thereof
Pérez-Bermúdez et al. Extracellular vesicles in food: Experimental evidence of their secretion in grape fruits
Korhonen Technology options for new nutritional concepts
ALKaisy et al. Exploring the health benefits and functional properties of goat milk proteins
Konuspayeva et al. Recent advances in camel milk processing
Brick et al. The beneficial effect of farm milk consumption on asthma, allergies, and infections: from meta-analysis of evidence to clinical trial
Colella et al. Homogenization and thermal processing reduce the concentration of extracellular vesicles in bovine milk
US20210161164A1 (en) Human milk compositions and methods of making and using same
Mehra et al. Insights into the research trends on bovine colostrum: Beneficial health perspectives with special reference to manufacturing of functional foods and feed supplements
Varnaitė et al. Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production
Han et al. Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel
Yu et al. Proteolysis of cheese slurry made from pulsed electric field-treated milk
Raikos et al. Encapsulation of vitamin E in yogurt-based beverage emulsions: Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability
CA3130834A1 (en) Fortified milk compositions and their processes of preparation
Mahdi et al. The characterization of bioactive peptides of goat milk fermented to activities as anti-hypercholerolemia.
Li et al. The use of trisodium citrate to improve the textural properties of acid-Induced, transglutaminase-treated micellar casein gels
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) et al. Safety of 3‐FL (3‐Fucosyllactose) as a novel food pursuant to Regulation (EU) 2015/2283
Serra et al. Nutraceutical and technological properties of buffalo and sheep cheese produced by the addition of kiwi juice as a coagulant
Wang et al. The impact of thermal treatment intensity on proteins, fatty acids, macro/micro-nutrients, flavor, and heating markers of milk—A comprehensive review
Medel-Martinez et al. Isolation and characterization of milk exosomes for use in advanced therapies
Çelik et al. Human breast milk exosomes: affecting factors, their possible health outcomes, and future directions in dietetics
Sakkas et al. Yoghurt-type gels from skim sheep milk base enriched with whey protein concentrate hydrolysates and processed by heating or high hydrostatic pressure
Dantas et al. Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients
Boumba et al. Composition and nutritional value of commercial dried whey products from feta cheese manufacture
Moeller et al. Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability