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Updated: Jan 18, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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探索微波加工的潜力,以提高液体牛奶的微生物安全性和营养质量

Yaxin Huang1, Yuan Tao1, Huayu Yang2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Food research international (Ottawa, Ont.)
|September 9, 2025
PubMed
概括

微波 (MW) 处理有效地使牛奶中的微生物无活化,与传统的热 (CT) 方法相比,保留了更多的酶和乳清蛋白,如乳酸. 这表明MW是一个有前途的替代方案,用于更安全,更有营养的牛奶生产.

关键词:
抗氧化能力 抗氧化能力牛奶就是牛奶,牛奶就是牛奶.传统的热能是传统的可消化性 可消化性微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波炉微波蛋白质的保留 蛋白质的保留消毒灭菌 消毒灭菌 消毒灭菌

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