Effect of processing on protein-protein and protein-lipid interactions and mineral distribution in infant formula

被引：3
|
作者：
Guo, MR [1 ]
Hendricks, GM [1 ]
Kindstedt, PS [1 ]
机构：
[1] Univ Vermont, NE Dairy Foods Res Ctr, Dept Nutr & Food Sci, Burlington, VT 05405 USA
来源：
INTERNATIONAL DAIRY JOURNAL | 1999年 / 9卷 / 3-6期
关键词：
infant formula; component interactions; mineral distribution;
D O I：
10.1016/S0958-6946(99)00104-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of pasteurisation, homogenisation, concentration and spray-drying on the properties of infant formula was studied. Pasteurisation and homogenisation had the most pronounced effects. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：395 / 397
页数：3
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