Oxidation stability of the lipid fraction in milk powder formulas

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 756-763

  Romeu Nadal, M ^a   Chavez Servin J L ^a   Castellote, A I ^a   Rivero, M ^b   Lopez Sabater M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Scientific Department   (Spain)

Author keywords

Fatty acid; Milk formula; Sensory analysis; Volatile compound

Indexed keywords

FATTY ACID; HEXANAL; HYDROPEROXIDE; LIPID; LONG CHAIN FATTY ACID; POLYUNSATURATED FATTY ACID; PROPIONALDEHYDE; VOLATILE AGENT;

ARTICLE; ARTIFICIAL MILK; FATTY ACID ANALYSIS; LIPID ANALYSIS; OXIDATION; PREDICTION; SENSORY ANALYSIS; STORAGE TEMPERATURE;

EID: 33745253932     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.037     Document Type: Article

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