ArticleFoods (Basel, Switzerland)2019
Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Research on commercial milk formulas for young children: A scoping review.Maternal & child nutrition · 2024Article
- Exploitation of HPLC Analytical Method for Simultaneous Determination of Six Principal Unsaturated Fatty Acids inMolecules (Basel, Switzerland) · 2021Article
- Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles.Foods (Basel, Switzerland) · 2019Article
- Quality Evaluation ofFoods (Basel, Switzerland) · 2019Article
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Authors and funding
4 authors.
Funding
Abstract
ω3-polyunsaturated fatty acids (PUFA) are known to have several beneficial effects, such as preventing the occurrence of cardiovascular events in adults and improving the development of the central nervous system during fetal life and childhood. Dairy products enriched in PUFA are now available on the market and can help consumers to meet the ω3-PUFA daily intake recommendations. Although PUFA are prone to oxidation, little information exists regarding the alterations they undergo when products containing PUFA are stored. In this study, five infant formulae (IF) and five ω3-PUFA enriched Ultra High Temperature (UHT)-milk products were examined during storage at room temperature in terms of fatty acid (FA) composition and
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