Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet

Food Chemistry

Volumn 166, Issue , 2015, Pages 486-491

  Chávez Servín, Jorge L ^a   De La Torre Carbot, Karina ^a   García Gasca, Teresa ^a   Castellote, Ana I ^b,c   López Sabater, M Carmen ^b,c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSITY OF BARCELONA   (Spain)

^c Instituto de Salud Carlos III   (Spain)

Author keywords

Furfural compounds; Maillard reaction; Milk based formula powders; Stability

Indexed keywords

ALDEHYDES; CONVERGENCE OF NUMERICAL METHODS;

BARCELONA , SPAIN; COPENHAGEN; INFANT FORMULA; LOCAL MARKETS; MAILLARD REACTION; PARIS , FRANCE; POWDERED INFANT FORMULAE; ROOM TEMPERATURE;

FURFURAL;

5 HYDROXYMETHYLFURFURAL; FURAN DERIVATIVE; FURFURAL; FURFURAL DERIVATIVE; UNCLASSIFIED DRUG; 5-HYDROXYMETHYLFURFURAL; POWDER;

ARTICLE; ARTIFICIAL MILK; DRUG DETERMINATION; EVOLUTION; FOOD INTAKE; GLYCATION; HUMAN; POWDER; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROOM TEMPERATURE; SHELF LIFE; ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFANT; MILK; NEWBORN; PH;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FURALDEHYDE; HUMANS; HYDROGEN-ION CONCENTRATION; INFANT; INFANT FORMULA; INFANT, NEWBORN; MAILLARD REACTION; MILK; POWDERS;

EID: 84903840050     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.050     Document Type: Article

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