发明名称 |
Métodos de preservação de tgf-beta endógeno |
摘要 |
The present invention is directed to a processing method and a selection of ingredients that will retain TGF-&bgr; levels, bioactivity, and/or bioavailability in a liquid nutritional product. The method involves selecting one or more protein ingredients that have been subjected to a heat load comprising medium-heat or less; combining the protein ingredients with other components of the liquid nutritional product to form a slurry; subjecting the slurry to a pressure of from about 2500 psi to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to 20 seconds; subjecting the slurry to a temperature of about 135 to 150° C. for about 1.5 to 15 seconds; and cooling the slurry to a temperature of less than about 8° C. over about 30 minutes or less. |
申请公布号 |
BRPI0919758(A2) |
申请公布日期 |
2015.08.18 |
申请号 |
BR2009PI19758 |
申请日期 |
2009.10.23 |
申请人 |
MEAD JOHNSON NUTRITION COMPANY |
发明人 |
JUAN M. GONZALEZ;DATTATREY BANAVARA;JOHN D.ALVEY |
分类号 |
A01N25/00 |
主分类号 |
A01N25/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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