Coverart for item
The Resource Determination of the shelf-stability of infant formulas : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University, Lisa Huang

Determination of the shelf-stability of infant formulas : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University, Lisa Huang

Label
Determination of the shelf-stability of infant formulas : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University
Title
Determination of the shelf-stability of infant formulas
Title remainder
a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Lisa Huang
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The purpose of this investigation was to assess the stability of three Stage 1 infant formulas, Sample A, B and C, in an accelerated shelf-life trial. The main objective was to assess the oxidative stability as infant formulas contain a significant amount of unsaturated fats, including polyunsaturated fats such as docosahexaenoic acid (DHA, C22:6n-3). Therefore, the oxidative stability of infant formulas is of great concern, especially for the products produced for export. Maillard browning and lactose crystallisation are two other key mechanisms causing the instability of infant formulas, thus these reactions will be considered also
Cataloging source
UW1
http://library.link/vocab/creatorName
Huang, Lisa
Degree
B. Food Tech. (Hons)
Dissertation year
2012
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Baby foods
  • Baby foods
  • Oxidation
  • Food
Label
Determination of the shelf-stability of infant formulas : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University, Lisa Huang
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Human breast milk composition ; Formulation for infant formulas ; Manufacture of infant formulas ; Policy ; Physical properties of infant formulas; Stability of infant formula ; Methods for analysis of infant formula stability ; Methods for analysis of infant formula stability ; Conclusions -- Materials and methods. Samples ; Fat extraction ; Peroxide value- FOX method ; Hexanal analysis ; Colour ; Water activity ; Free fat determination -- Results and discussion. Free fat content and initial water activity ; Peroxide value ; Headspace hexanal content ; Colour change -- Conclusion and recommendations
Dimensions
30 cm
Extent
vii, 78 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);
Label
Determination of the shelf-stability of infant formulas : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology at Massey University, Lisa Huang
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Human breast milk composition ; Formulation for infant formulas ; Manufacture of infant formulas ; Policy ; Physical properties of infant formulas; Stability of infant formula ; Methods for analysis of infant formula stability ; Methods for analysis of infant formula stability ; Conclusions -- Materials and methods. Samples ; Fat extraction ; Peroxide value- FOX method ; Hexanal analysis ; Colour ; Water activity ; Free fat determination -- Results and discussion. Free fat content and initial water activity ; Peroxide value ; Headspace hexanal content ; Colour change -- Conclusion and recommendations
Dimensions
30 cm
Extent
vii, 78 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);

Library Locations

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      -36.733330 174.700641
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