Protein changes of various types of milk as affected by high hidrostatic pressure processing (A nagy hidrosztatikus nyomás hatása különböző típusú tejek fehérjéire)

Introduction of minimal processing concept was made possible by the development and application of novel non-thermal and thermal food processing technologies which are often less invasive than the conventional methods used in the food industry. One of these novel non-thermal techniques is preserving food by high hydrostatic pressure. The goal of my work was to learn more about the effect of high hydrostatic pressure (HHP) on different types of milk, especially on milk proteins. I used both modern methods of proteomics and spectrofluorometry in the investigations to find out whether the more rapid fluorescence spectroscopy can provide sufficient information about the changes in milk components compared to the information obtained using the methods of proteomics. A further objective of my research was to detect the effect of HHP on the immunoreactivity of milk proteins in different milk types. (...)

Name dc:type.qualificationname

phd

Level dc:type.qualificationlevel

doctoral

Grantor dc:publisher.institution

Budapesti Corvinus Egyetem

Year dc:date.issued

2008

Author dc:creator

• Pásztorné Huszár, Klára

• Élelmiszertudomány, élelmiszervegyészet

Language dc:language

hu