Shelf-life prediction and chemical characteristics analysis of milk formula during storage

In this study, changes in the chemical characteristics of milk formula stored at 25 °C, 30 °C and 40 °C during 6 months storage were investigated. Three vitamins degraded to varying degrees at all temperatures with the prolonging of storage time. Lipid oxidation continued to occur during storage. Li...

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Veröffentlicht in:	Food science & technology 2021-06, Vol.144, p.111268, Article 111268
Hauptverfasser:	Jiang, Yujun, Yang, Xinyan, Jin, Haonan, Feng, Xiaohan, Tian, Fang, Song, Yang, Ren, Yuwei, Man, Chaoxin, Zhang, Wei
Format:	Artikel
Sprache:	eng
Schlagworte:	Fatty acid composition Food Science & Technology Life Sciences & Biomedicine Lipid oxidation Milk formula Science & Technology Shelf-life prediction Vitamins
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