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| 1 | Bovine milk antibodies for health显示文摘 | Korhonen H Marnila P Gill HS | 2000 | Br J Nutr2000，，： | 1 |
| 2 | The role of colostral antibodies in prevention of microbial infections 显示文摘 | Lilius E M Marnila P | 2001 | Curr Opin Infect Dis2001，14，3： | 1 |
| 3 | Bovine milk antibodies for health-A review 显示文摘 | Korhonen H Marnila B Gill HS | 2000 | Brit Nutr2000，84，1： | 1 |
| 4 | Milk immunoglobulins and complement factors显示文摘 | KORHONEN H MARNILA P GILL H S | 2000 | British Journal of Nutrition2000，84，1： | 1 |
| 5 | Prevention and suppression of helicobacter felis infection in mice using colostral preparation with specific antibodies 显示文摘 | Marnila P Rokka S Rehnberg-Laiho L | 2003 | Helicobacter2003，8，3： | 1 |
| 6 | Enzymatic and physical modification of milk fat: A review显示文摘 | Hanna Kontkanen Susanna Rokka Asmo Kemppinen Hanna Miettinen Jarkko Hellstr?m Kristiina Kruus Pertti Marnila Tapani Alatossava Hannu Korhonen | 2010 | International Dairy Journal2010，，1： | 1 |
| 7 | Bovine milk antibodies for health显示文摘 | KORHONEN H I MARNILA P GILL H S | 2000 | British Joumal of Nutri- tion2000，84，： | 1 |
| 8 | Bovine milk antibodies for health显示文摘 | Korhonen H Marnila P Gill HS | 2000 | Br J Nutr2000，84，1： | 1 |
| 9 | Milk immunoglobulins and complement factors显示文摘 | Marnila P Gill H S | 2000 | Br J Nutr2000，84，： | 1 |
| 10 | Milk immunoglobulins for health promotion显示文摘 | MEHRA R MARNILA P KORHONEN H | 2006 | International Dairy Journal2006，16，11： | 1 |
| 11 | Milk immunoglobulins and complement factors显示文摘 | KORHONEN H MARNILA P GILL H S | 2000 | Br J Nutr2000，84，10： | 1 |
| 12 | Milk Immunoglobulins and Complement Factors 显示文摘 | KORHONEN H MARNILA P GILL H S | 2000 | British Journal of Nutrition2000，84，： | 1 |
| 13 | Milk immunoglobulins and complement factors显示文摘 | KORHONEN H MARNILA P GILL H S | 2000 | British Journal of Nutrition2000，84，1： | 1 |
| 14 | Antioxidant prop- erties of whey protein hydrolysates as measured by three methods显示文摘 | DRYAKOV A PIHLANTO A MARNILA P | 2010 | European Food Research and Technology2010，230，6： | 1 |
| 15 | Milk immunoglobulins for health promotion显示文摘 | MEHRA R MARNILA P KORHONEN H | 2006 | Inter Dairy J2006，16，： | 1 |
| 16 | Antioxidant properties of whey protein hydrolysates asmeasured by three methods显示文摘 | DRY KOV A PIHLANTO A MARNILA P | 2010 | European Food Researchand T echnology2010，230，6： | 1 |
| 17 | Milk Immunoglobulins and Complement Factors显示文摘 | KORHONEN H MARNILA P GILL H S | 2000 | Br J Nutr2000，84，10： | 1 |
| 18 | Fish and fish side streams are valuable sources of high-value components显示文摘The current practice of fish processing generates increasing quantities of side streams and waste,such as skin,heads,frames,viscera,and fillet cut offs.These may account for up to 70%of the fish used in industrial processing.Low-value fish catches,and under-utilized fish species comprise another source of side streams.These side streams have been discarded in the environment leading to environmental problems or they have ended up as low commercial value products,such as feed for fur animals and aquaculture.However,several studies have shown that fish side streams contain valuable bioactive ingredients and fractions,such as fish oils,proteins and peptides,collagen,gelatin,enzymes,chitin,and minerals.These compounds and fractions may provide the opportunity to develop novel applications in health promoting foods,special feeds,nutraceuticals,pharmaceuticals,and cosmetic products.Better utilization of side streams and low-value fish would simultaneously improve both the environmental and ecological sustainability of production.This review summarizes the current knowledge on fish and fish side streams as sources of high-value components such as peptides with antimicrobial,antioxidative,antihypertensive,and antihyperglycemic properties,proteins such as fish collagen and gelatin,fish enzymes,fish oils and fatty acids,polysaccharides like glucosaminoglycans,chitin and chitosan,vitamin D,and minerals.Production technologies for recovering the high-value fractions and potential product applications are discussed.Furthermore,safety aspects related to the raw material,technologies,and fractions are considered. | Anna-Liisa Välimaa Sari Mäkinen Pirjo Mattila Pertti Marnila Anne Pihlanto Maarit Mäki Jaakko Hiidenhovi | 2019 | Food Quality and Safety2019，3，4： | 0 |
| 19 | Edible films based on milk proteins release effectively active immunoglobulins显示文摘Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on preservability and release of Igs. | Pirjo Rantamäki Vuokko Loimaranta Erkki Vasara Jari Latva-Koivisto Hannu Korhonen Jorma Tenovuo Pertti Marnila | 2019 | Food Quality and Safety2019，3，1： | 0 |
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