Chemical changes in powdered infant formulas during storage

被引：47

作者：

Guerra-Hernández, E

Leon, C

Corzo, N

García-Villanova, B

Romera, JM

机构：

[1] Univ Granada, Fac Pharm, Dept Nutr & Bromatol, Granada 18012, Spain

[2] Abbott Labs, Dept Invest & Desarrollo, Granada, Spain

[3] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2002年 / 55卷 / 04期

关键词：

colour; hydroxymethylfurfural; furosine; lactulose; lysine loss; powdered infant formulas;

D O I：

10.1046/j.1471-0307.2002.00049.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydroxymethylfurfural (HMF), furosine (FUR), lactulose (LU), lysine loss, ascorbic acid and colour (DeltaE) were determined in powdered infant formulas stored under nitrogen and oxygen conditions at 20 degreesC and 55 degreesCC during 15, 30 and 90 days. The indicators of the assay at 20 degreesC showed similar behaviour in nitrogen or oxygen atmospheres. Changes in furosine and lysine loss after 90 days occurred under oxygen. Storage at 55 degreesC produced considerable browning. Browning was always greater in nitrogen than in oxygen. Most of the studied parameters increased with the storage time and are useful in controlling the extent of browning in powdered infant formulas under adverse storage conditions.

引用

页码：171 / 176

页数：6

共 24 条

[11] DETERMINATION OF LYSINE DAMAGE AND CALCULATION OF LYSINE BIOAVAILABILITY IN SEVERAL PROCESSED FOODS [J].