Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-01-22 DOI:10.1080/19476337.2023.2300812

Hong-Xin Jia, Ye-Zhi Qu, Wen-Liang Chen, Mi-Ya Su

引用次数: 0

Abstract

Our objective was to assess the impact of fortified high-dose docosahexaenoic acid (DHA) and arachidonic acid (ARA) in infant formula powders (IFs) on stability. We compared and evaluated the stabi...

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强化高 DHA 和 ARA 对婴儿配方粉脂质氧化的影响

我们的目的是评估婴儿配方粉（IFs）中强化的高剂量二十二碳六烯酸（DHA）和花生四烯酸（ARA）对稳定性的影响。我们比较并评估了婴儿配方粉（IFs）的稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.