Effects of human milk pasteurization and sterilization on available fat content and fatty acid composition

Journal of Pediatric Gastroenterology and Nutrition

Volumn 27, Issue 3, 1998, Pages 317-322

  Fidler, Nataša ^a   Sauerwald, Thorsten U ^a   Koletzko, Berthold ^a   Demmelmair, Hans ^a  

^a UNIVERSITY OF MUNICH   (Germany)

Author keywords

Energy intake; Essential fatty acids; Heat treatment; Human milk; Infant nutrition

Indexed keywords

ARACHIDONIC ACID; FAT; FATTY ACID; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; FAT INTAKE; FOOD ANALYSIS; FOOD COMPOSITION; HUMAN; LIPID ANALYSIS; LIPID COMPOSITION; LIPID OXIDATION; MILK; PASTEURIZATION; PRIORITY JOURNAL;

ARACHIDONIC ACID; FATTY ACIDS; FEMALE; HEAT; HUMANS; INFANT, NEWBORN; LINOLEIC ACID; LIPIDS; MILK, HUMAN; NUTRITIVE VALUE; REPRODUCIBILITY OF RESULTS; STERILIZATION;

BACTERIA (MICROORGANISMS);

EID: 0031686696     PISSN: 02772116     EISSN: None     Source Type: Journal    
DOI: 10.1097/00005176-199809000-00009     Document Type: Article

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