کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593707 | 1492118 | 2015 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Total and “free” lipids in commercial infant formulas: Fatty acid composition and their stability to oxidation
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The aim of this paper was to study the fatty acid composition of total and “free” lipids in powdered infant milks and to evaluate the fatty acid oxidation after package opening. In its first step the application of Principal Component Analysis and Design of Experiments has allowed to take a comprehensive picture of powdered infant formulas on sale in Italy on the basis of their labelled composition and to select a limited number of representative samples. Both total and “non encapsulated” or “free” lipids were considered and analysed and no significant differences were found between their fatty acids contents. The possible modification of the fatty acid composition in the “free” lipids caused by oxidation was also studied, simulating the domestic habits after opening. No significant changes were observed up to 30Â days even when formulas had an high content of unsaturated fatty acids and valuable Long Chain Polyunsaturated fatty acids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 332-338
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 332-338
نویسندگان
Paola Zunin, Raffaella Boggia, Federica Turrini, Riccardo Leardi,