Effect of Ingredients on Non-enzymatic Browning, Nutritional Value and Furanic Compounds in Spanish Infant Formulas

ABSTRACT: During their processing, the infant formulas (IFs) are subjected to different thermal processes, which affect their safety and nutritional value, being influenced by the quality and type of ingredients used. The objective of this study was to evaluate the effect of ingredients used in comm...

Full description

Autores:

Contreras Calderón, José del Carmen
Guerra Hernández, Eduardo
García Villanova, Belén
Gómez Narváez, Faver Alexander
Zapata Betancur, Andrés Felipe

Tipo de recurso:

Article of investigation

Fecha de publicación:

2017

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/36196

Acceso en línea:

https://hdl.handle.net/10495/36196

Palabra clave:

Fórmulas Infantiles
Infant Formula
Furaldehído
Furaldehyde
Toxicidad
Toxicity
Valor Nutritivo
Nutritive Value
Lisina
Lysine

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-sa/2.5/co/