Stability of vitamins A, E, and B complex in infant milks claimed to have equal final composition in liquid and powdered form

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1052-1055

  Albala Hurtado, S ^a   Veciana Nogues, M T ^a   Vidal Carou, M C ^a   Marine Font, A ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Infant milks; Lipo soluble vitamins; Water soluble vitamins

Indexed keywords

EID: 0033758895     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09416.x     Document Type: Article

References (23)

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5. Directiva relativa a los preparados para lactantes y preparados de continuacion. 96/4/CE
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9. Effect of milk fat on the stability of vitamin A in ultra-high temperature milk
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12. Vitamin A stability in ultra-high temperature processed milk
13. A spectrofluorimetric procedure for the determination of α-tocopherol in nutritional supplement products
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15. Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperatures
16. 3, C and of the B complex in pasteurized bulk liquid milk
17. 6 in pasteurized milk as delivered to the home and after storage in the domestic refrigerator
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20. Scientific principles of shelf-life evaluation
21. Stability of retinol in milk during frozen and other storage conditions
22. The storage stability of vitamin A in fortified ultra-high temperature processed milk