Negative effect of heat sterilization on the free amino acid concentrations in infant formula

European Journal of Clinical Nutrition

Volumn 60, Issue 1, 2006, Pages 136-141

  Yeung, C Y ^a,b   Lee, H C ^a,c   Lin, S P ^a   Yang, Y C ^a   Huang, F Y ^a,d   Chuang, C K ^a,e  

^a MACKAY MEMORIAL HOSPITAL   (Taiwan)

^b NURSING AND MANAGEMENT COLLEGE   (Taiwan)

^c TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^d NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^e FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Autoclaving; Free amino acids; Heat sterilization; Infant formula

Indexed keywords

AMINO ACID; AMMONIA; CITRULLINE; ESSENTIAL AMINO ACID; ETHANOLAMINE; GLUTAMINE; LYSINE; MILK PROTEIN; NONESSENTIAL AMINO ACID; UREA; VALINE;

ARTICLE; ARTIFICIAL MILK; AUTOCLAVE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD SAFETY; HEATING; INTERMETHOD COMPARISON; ION EXCHANGE CHROMATOGRAPHY; MILK HYGIENE; NONHUMAN; NUTRIENT CONCENTRATION; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN DEGRADATION; STUDENT T TEST; CHEMISTRY; FOOD HANDLING; HEAT; HUMAN; INFANT; INFANT NUTRITION; METHODOLOGY; NEWBORN; STANDARD;

AMINO ACIDS; AMMONIA; CHROMATOGRAPHY, ION EXCHANGE; FOOD HANDLING; HEAT; HUMANS; INFANT; INFANT FORMULA; INFANT NUTRITION PHYSIOLOGY; INFANT, NEWBORN; NUTRITIVE VALUE;

EID: 33645811697     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602279     Document Type: Article

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