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中国精品科技期刊2020

婴幼儿配方乳粉贮存过程中品质劣变的研究进展

贾宏信, 苏米亚, 陈文亮, 齐晓彦

贾宏信, 苏米亚, 陈文亮, 齐晓彦. 婴幼儿配方乳粉贮存过程中品质劣变的研究进展[J]. 食品工业科技, 2017, (23): 330-334. DOI: 10.13386/j.issn1002-0306.2017.23.060
引用本文: 贾宏信, 苏米亚, 陈文亮, 齐晓彦. 婴幼儿配方乳粉贮存过程中品质劣变的研究进展[J]. 食品工业科技, 2017, (23): 330-334. DOI: 10.13386/j.issn1002-0306.2017.23.060
JIA Hong-xin, SU Mi-ya, CHEN Wen-liang, QI Xiao-yan. Research progress on quality deterioration of infant formula during storage[J]. Science and Technology of Food Industry, 2017, (23): 330-334. DOI: 10.13386/j.issn1002-0306.2017.23.060
Citation: JIA Hong-xin, SU Mi-ya, CHEN Wen-liang, QI Xiao-yan. Research progress on quality deterioration of infant formula during storage[J]. Science and Technology of Food Industry, 2017, (23): 330-334. DOI: 10.13386/j.issn1002-0306.2017.23.060

婴幼儿配方乳粉贮存过程中品质劣变的研究进展

基金项目: 

上海市科委工程技术研究中心能力提升项目(16DZ2280600);

详细信息
    作者简介:

    贾宏信 (1985-) , 男, 硕士, 工程师, 研究方向:乳品科学, E-mail:jiahx0607@126.com。;

  • 中图分类号: TS252.51

Research progress on quality deterioration of infant formula during storage

  • 摘要: 婴幼儿配方乳粉富含脂肪、蛋白质和碳水化合物,在贮存过程中易发生品质劣变,如脂质氧化、非酶褐变和乳糖结晶,而降低其营养价值。文中对婴儿配方乳粉贮存过程中品质劣变的类型、影响因素和研究方法进行了概述,并对婴幼儿配方乳粉劣变反应的研究方向进行了展望。 
    Abstract: The nutrition of infant formula could be reduced as the high fat, protein and carbohydrate inducing some changing such as lipid oxidation, non-enzymatic browning and lactose crystalline. We reviewed the types of quality deterioration, effect factors and research methods during storage of infant formula, and then provided an outlook of the future for the research appropriately in the quality deterioration.
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出版历程
  • 收稿日期:  2017-05-21

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