The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The object of the study was to compare the effect of low- and high-pressure homogenization of milk on fat digestion in vitro. The extent of lipid digestion by lipase with and without addition of bile salts and phospholipid was monitored by determining the release of fatty acids. Additionally changes in the milk fat emulsion were monitored during the process of lipolysis. Higher amounts of fatty acids...
The impact of high-pressure homogenization performed at a pressure of 120 MPa and temperature of 6, 20, 40, and 60℃ and of conventional homogenization performed at a pressure of 20 MPa and temperature of 60℃ on selected properties of milk normalized to a fat content of 3.5% was determined. The results of the research on the impact of high-pressure homogenization demonstrated increased fragmentation...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.