Baby foods: Formulations and interactions (a review)

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 8, 2006, Pages 665-681

  Nasirpour, Ali ^a   Scher, Joël ^a   Desobry, Stéphane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Conservation; Maillard reaction; Oxidation; Protein hydrolysis and nutrients bioavailability

Indexed keywords

MILK PROTEIN; TRACE ELEMENT;

ARTICLE; ARTIFICIAL MILK; BABY FOOD; BIOAVAILABILITY; CHEMISTRY; EUROPEAN UNION; FOOD HANDLING; GLYCATION; HUMAN; HYDROLYSIS; INFANT; METHODOLOGY; NEWBORN; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; STANDARD;

BIOLOGICAL AVAILABILITY; EUROPEAN UNION; FOOD HANDLING; HUMANS; HYDROLYSIS; INFANT; INFANT FOOD; INFANT FORMULA; INFANT, NEWBORN; MAILLARD REACTION; MICRONUTRIENTS; MILK PROTEINS; NUTRITIVE VALUE; OXIDATION-REDUCTION;

EID: 33750171213     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390500511896     Document Type: Article

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