Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk-Based Infant Formula

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Pina Rodriguez, Ashanty M ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Amaranth oil; Application of structured lipid; Infant formula; OSI

Indexed keywords

FATTY ACID; VEGETABLE OIL;

AMARANTHUS; ARTICLE; ARTIFICIAL MILK; CHEMISTRY; FAT SUBSTITUTE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HUMAN; INFANT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

AMARANTHUS; CHROMATOGRAPHY, GAS; FAT SUBSTITUTES; FATTY ACIDS; FOOD ANALYSIS; HUMANS; INFANT; INFANT FORMULA; OXIDATION-REDUCTION; PLANT OILS;

AMARANTHUS CAUDATUS; GLYCINE MAX; HELIANTHUS;

EID: 77953905412     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01460.x     Document Type: Article

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