Concentration of milk oxylipins after heat and homogenization treatments

Concentration of milk oxylipins after heat and homogenization treatments

Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively. Although the effects of combined pasteurization and homogenization on free fatty acids (FFA) and lipid oxidation markers such as hy...

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Bibliographic Details
Main Authors: Caroline Thum, Amanda Cirelli, Yurika Otoki, Gulustan Ozturk, Ameer Y. Taha, Warren C. McNabb, Nicole C. Roy, Juliana Maria Leite Nobrega de Moura Bell
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-05-01
Series:Frontiers in Food Science and Technology
Subjects:
milk pasteurization
homogenization
oxylipins
hydroperoxide values
TBARS
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2023.1027418/full

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