dc.creator | Lugonja, Nikoleta | |
dc.creator | Marinković, Vesna | |
dc.creator | Miletić, Srđan | |
dc.creator | Avdalović, Jelena | |
dc.creator | Spasić, Snežana | |
dc.creator | Vrvić, Miroslav | |
dc.date.accessioned | 2022-12-09T22:47:10Z | |
dc.date.available | 2022-12-09T22:47:10Z | |
dc.date.issued | 2022 | |
dc.identifier.issn | 2975-4313 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/5440 | |
dc.description.abstract | The storage of human milk, the gold standard in infant nutrition, in a milk bank requires its
freezing and then a pasteurization process immediately before its use in the diet of preterm
infants. Thermal processes affect the composition and quality of milk. The objective of this
research was to examine the influence of thermal processes on nutritive properties and
quality of preterm milk. The effects of thermal processes were estimated on mature preterm
milk of 30 breastfeeding women. Total proteins, lipids, lactose and minerals were determined
before and after thermal processing and supplementation of mature preterm milk with
fortifier. The protein concentration decreased after frozen storage and pasteurization.
Pasteurization further reduced the lipid concentration after freezing, while there was no
effect on lactose concentration. The mineral contents of mature milk were lower than
necessary for the optimal growth of preterm infants, and thermal processes did not change
its concentration. The supplementation of mature milk with a fortifier increased the
concentration of macronutrients and micronutrients. Our study examined the influence of
thermal processes on the nutritive properties of infant meals for preterm babies. Storage and
pasteurization processes affect the basic nutritional composition and quality of preterm
human milk. In order to ensure adequate nutrition for preterm infants with preterm human
milk, supplementation, especially with high concentrations of proteins and lipids, is necessary
after thermal treatments. | sr |
dc.language.iso | en | sr |
dc.publisher | Zagreb, Croatia : Croatian Society of Food Technologists, Biotechnologists and Nutritionists | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, “Smart Food for a Healthy Planet and Human Prosperity”, 30/11-02/12/2022, Zagreb | sr |
dc.subject | human milk | sr |
dc.subject | infant nutrition | sr |
dc.subject | thermal processes | sr |
dc.title | The effects of thermal processes on the quality of preterm human milk | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY-NC-ND | sr |
dc.citation.spage | 124 | |
dc.citation.epage | 124 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_cer_5440 | |
dc.identifier.fulltext | http://cer.ihtm.bg.ac.rs/bitstream/id/23041/2022_nlugonja_cro.pdf | |
dc.type.version | publishedVersion | sr |