Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
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
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Research progress on quality deterioration of infant formula during storage

    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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