Characteristics on the oxidation stability of infant formula powder with different ingredients during storage
Author:
Affiliation:
1. Research & Development Institute Zhejiang Yi Ming Food Co. Ltd. Wenzhou China
2. College of Food Science and Biotechnology Engineering Zhejiang Gongshang University Hangzhou China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1928
Reference35 articles.
1. Lipid peroxidation in infant formulas: Longitudinal study at different storage temperatures
2. Influence of fat extraction methods on the peroxide value in infant formulas
3. Analysis of vitamins A, E and C, iron and selenium contents in infant milk-based powdered formula during full shelf-life
4. Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage
5. Stability of powdered infant formula during secondary shelf‐life and doestic practices;Concetta C.;International Dairy Journal,2020
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