Water vapor and oxygen barrier estimation in designing a single-serve package of powdered infant formula for required shelf life
Author:
Affiliation:
1. Department of Food Science and Biotechnology; Kyungnam University; 7 Kyungnamdaehak-ro, Masanhappo-gu, Changwon 51767, South Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12592/fullpdf
Reference24 articles.
1. Changes in furfural compounds during storage of infant milks;Albala-Hurtado;Journal of Agricultural and Food Chemistry,1998
2. Shelf life prediction of bread sticks using oxidation indices: A validation study;Calligaris;Journal of Food Science,2008
3. Influence of fat extraction methods on the peroxide value in infant formulas;Cesa;Food Research International,2012
4. Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink;Chauhan;Powder Technology,2013
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