Analysis of information sources in references of the Wikipedia article "Pasteurisation" in French language version.
« There was also no evidence that milk consumption or the consumption of unpasteurized milk were associated with Crohn's disease. »
.« Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], –2.66; 95% confidence interval [CI], –5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, –1.77; 95% CI, –2.57, –0.96; P < 0.001), B2 (SMD, –0.41; 95% CI, –0.81, –0.01; P < 0.05), C (SMD, –2.13; 95% CI, –3.52, –0.74; P < 0.01), and folate (SMD, –11.99; 95% CI, –20.95, –3.03; P < 0.01) »
« This systematic review demonstrates that dairy processing significantly affects protein quality and can be used as a tool to steer gastrointestinal protein digestion. Glycation as a result of heat processing decreases protein digestibility and amino acid availability, leading to a decrease in protein quality. Oxidation, racemization, dephosphorylation, and cross-linking are less well studied chemical modifications that may impact protein quality as well as digestibility. In contrast, protein denaturation does not affect overall digestibility, despite that gastric hydrolysis of whey proteins (predominantly β-lactoglobulin) is increased when heated. »
« Raw milk appears to be more easily digested than pasteurized milk in our survey sample. »
« There was also no evidence that milk consumption or the consumption of unpasteurized milk were associated with Crohn's disease. »
« Increasing pasteurization temperature significantly increased the levels of moisture and non-expressible serum and decreased the levels of protein, fat, calcium and free oil. »
.« Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], –2.66; 95% confidence interval [CI], –5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, –1.77; 95% CI, –2.57, –0.96; P < 0.001), B2 (SMD, –0.41; 95% CI, –0.81, –0.01; P < 0.05), C (SMD, –2.13; 95% CI, –3.52, –0.74; P < 0.01), and folate (SMD, –11.99; 95% CI, –20.95, –3.03; P < 0.01) »
« This systematic review demonstrates that dairy processing significantly affects protein quality and can be used as a tool to steer gastrointestinal protein digestion. Glycation as a result of heat processing decreases protein digestibility and amino acid availability, leading to a decrease in protein quality. Oxidation, racemization, dephosphorylation, and cross-linking are less well studied chemical modifications that may impact protein quality as well as digestibility. In contrast, protein denaturation does not affect overall digestibility, despite that gastric hydrolysis of whey proteins (predominantly β-lactoglobulin) is increased when heated. »
« Raw milk appears to be more easily digested than pasteurized milk in our survey sample. »
« There was also no evidence that milk consumption or the consumption of unpasteurized milk were associated with Crohn's disease. »
« Increasing pasteurization temperature significantly increased the levels of moisture and non-expressible serum and decreased the levels of protein, fat, calcium and free oil. »
« Raw milk appears to be more easily digested than pasteurized milk in our survey sample. »
« There was also no evidence that milk consumption or the consumption of unpasteurized milk were associated with Crohn's disease. »
« Raw milk appears to be more easily digested than pasteurized milk in our survey sample. »
.« Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], –2.66; 95% confidence interval [CI], –5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, –1.77; 95% CI, –2.57, –0.96; P < 0.001), B2 (SMD, –0.41; 95% CI, –0.81, –0.01; P < 0.05), C (SMD, –2.13; 95% CI, –3.52, –0.74; P < 0.01), and folate (SMD, –11.99; 95% CI, –20.95, –3.03; P < 0.01) »
« Increasing pasteurization temperature significantly increased the levels of moisture and non-expressible serum and decreased the levels of protein, fat, calcium and free oil. »
« This systematic review demonstrates that dairy processing significantly affects protein quality and can be used as a tool to steer gastrointestinal protein digestion. Glycation as a result of heat processing decreases protein digestibility and amino acid availability, leading to a decrease in protein quality. Oxidation, racemization, dephosphorylation, and cross-linking are less well studied chemical modifications that may impact protein quality as well as digestibility. In contrast, protein denaturation does not affect overall digestibility, despite that gastric hydrolysis of whey proteins (predominantly β-lactoglobulin) is increased when heated. »
