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  • High temperature storage of infant formula milk powder for prediction . . .
    Some attempts have been made to predict quality deterioration of milk powders during longer storage periods from early changes in specific chemical or physical markers and with some success for whole-milk powders (Nielsen et al , 1997, Šnebergrová et al , 2016) A more general conclusion has, however, been that even minor differences in the composition of the milk used for the powder
  • High temperature storage of infant formula milk powder for prediction . . .
    High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions In this study, the sensory-directed analysis was used to investigate the odor differences between human milk and infant formula Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by
  • Shelf-life model: Useful tool to predict sensory and nutritional . . .
    Table 1 Accelerated shelf life mimicking the values obtained after 2 years at 30°C in a metal can flushed with inert gasses Infant formula powder in a metal can flushed with inert gas (1 5%
  • Effect of compositional variation on physico-chemical and structural . . .
    The high proportion of reducing carbohydrates and protein, as well as presence of fat affects the stability of infant formula (IF) powders during storage and transportation, where the product may get exposed to high temperature and relative humidity (RH; Tham, Xu, Yeoh, Zhou, 2017a; Tham, Yeoh, Zhou, 2017b)
  • Effect of compositional variation on physico-chemical and structural . . .
    The high proportion of reducing carbohydrates and protein, as well as presence of fat affects the stability of infant formula (IF) powders during storage and transportation, where the product may get exposed to high temperature and relative humidity (RH; Tham, Xu, Yeoh, Zhou, 2017a; Tham, Yeoh, Zhou, 2017b) Physical and chemical changes such as agglomeration, caking and formation of lipid
  • Maillard reaction products and amino acid cross-links in liquid infant . . .
    During processing, due to the specific composition of the product (high carbohydrate to protein ratio) combined with extensive heat processing, infant formulas are very prone to protein damage and formation of unwanted thermal degradation products (Pischetsrieder Henle, 2012) Protein denaturation, aggregation and cross-linking are some results of heat treatment, which alter the structure of
  • Shelf life model of powdered infant formula as function of temperature . . .
    Oxidative quality change is the primary quality factor determining the shelf life of powdered infant formula In order to develop a shelf life model based on its kinetics, the lipid oxidation progress expressed as increase in peroxide value (POV) was described, for temperatures of 20, 30 and 40 °C and oxygen concentrations of 21 2 and 1 5 kPa, by using Huang’s model
  • Monitoring volatile changes in infant formula during long-term storage . . .
    Mother's own milk is widely acknowledged as the best nutritional source for newborn babies Both the World Health Organization and the United Nations Children's Fund recommend that infants should be fully breastfed for their first six months of life (Bo and Olle, 2016; Stam et al , 2013) However, data published online in The Lancet in 2016 revealed that only 37% of infants under six months
  • Stability of vitamin A, E, C and thiamine during storage of different . . .
    Different effects have been observed in vitamin E contents after storage of enteral formulas under different conditions Albalá-Hurtado et al found that the storage of liquid and powder infant milk formulas for 12 months at 37 °C did not affect the vitamin E content (Albalá-Hurtado et al , 2000) Juana et al observed a slight reduction in
  • Mathematical approach to lipid oxidation of goat infant formula powder
    Lipid oxidation is a chemical reaction that results in the deterioration of quality food, the oxidative changes causing the production of off-flavours, loss of nutrients and undesirable compounds (Frankel, 1991, Jacobsen, 1999) Infant formula powder is susceptible to lipid oxidation due to the abundance of unsaturated fatty acids
  • Influence of drying temperatures and storage parameters on the . . .
    When storage temperature was increased from 22 to 40 °C at 54RH, the T g decreased rapidly, which may decrease the crystallisation and caking time at higher storage temperature (40 °C) Moreover, according to Bronlund and Paterson (2008) , the diffusion rate of moisture in powder is higher at higher storage temperatures
  • Optimising water activity for storage of high lipid and high protein . . .
    Storage stability of infant formula milk powders is dependent on many factors including powder composition, handling of powders, and storage conditions (Tham, Yeoh, Zhou, 2017) Quality deterioration is caused by both physical changes and chemical reactions during storage and has been assigned mainly to lactose crystallisation, lipid oxidation, and Maillard reactions (nonenzymatic browning





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