The stability of milk-based infant formulas during accelerated storage-Reference-Cited by-同舟云学术

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The stability of milk-based infant formulas during accelerated storage

Published:2019-01-01 Issue:1 Volume:17 Page:96-104
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Jia Hong-xin¹²³,Chen Wen-Liang¹²³,Qi Xiao-Yan¹²³,Su Mi-Ya¹²³

Affiliation:

1. State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China

2. Shanghai Engineering Research Center of Dairy Biotechnology

3. Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, China

Funder

Shanghai Engineering Research Center of Dairy Biotechnology, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1561519

Reference38 articles.

1. Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds

2. Contribution of volatiles to rice aroma

3. Influence of fat extraction methods on the peroxide value in infant formulas

4. Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation

5. Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet

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4. Gastrointestinal tolerability of organic infant formula compared to traditional ‎infant formula: A systematic review;World Journal of Clinical Pediatrics;2024-03-09

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