Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

This publication has 67 references indexed in Scilit:

• Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens
  International Journal of Dairy Technology, 2010
• Unpasteurized Milk: A Continued Public Health Threat
  Clinical Infectious Diseases, 2009
• Twenty-five years of research on bovine lactoferrin applications
  Biochimie, 2009
• Intestinal Alkaline Phosphatase Detoxifies Lipopolysaccharide and Prevents Inflammation in Zebrafish in Response to the Gut Microbiota
  Cell Host & Microbe, 2007
• Microwave Pasteurization and Sterilization of Foods
  2007
• Standardization of method for lactoperoxidase assay in milk
  Le Lait, 1999
• Effect of Thermal Protectants on the Stability of Bovine Milk Immunoglobulin G
  Journal of Agricultural and Food Chemistry, 1998
• The Effect of Microwave Heating on Vitamins B₁and E, and Linoleic and Linolenic Acids, and Immunoglobulins in Human Milk
  International Journal of Food Sciences and Nutrition, 1996
• Lysozyme Content of Human Milk
  Nature, 1964
• A Crystalline Material with Xanthine Oxidase Activity
  Nature, 1954