Changes in Nutrient Contents in Milk-Based Food Products for Infants and Young Children during Shelf-Life Storage
Journal of Dairy Science and Technology(2013)
Abstract
The stability of macronutrients such as protein, fat, calcium, iron and zinc as well as micronutrients such as vitamin B1, vitamin A, nicotinic acid in formulas for infants and young children from different production processes was tested during shelf- life storage. Results showed that the contents of unsaturated fatty acids, vitamin B1 and iodine were reduced, while the moisture content was increased with no obvious change in protein, fat, calcium, iron or zinc. In general, a combination of wet and dry methods is more beneficial for the preservation of nutrients in milk powder products during shelf-life storage.
MoreTranslated text
Key words
wet method,dry method,stability,combined wet-dry method
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined