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同质化和热处理减少了牛奶中细胞外囊泡的度

Anna P Colella1, Anuradha Prakash1, John J Miklavcic1,2

  • 1Schmid College of Science and Technology Chapman University Orange California USA.

Food science & nutrition
|January 25, 2024
PubMed
概括

工业加工显著降低了牛奶细胞外囊泡 (EV) 度. 与巴氏杀菌相比,低温热处理保留了更多的EV含量和生物活性,为乳制品开发提供了洞察力.

关键词:
牛奶就是牛奶,牛奶就是牛奶.细胞外囊泡中的细胞外囊泡.均质化 均质化 均质化消毒法 消毒法 消毒法

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Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
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