Estudios de estabilidad en preparados de base láctea suplementados con diferentes fuentes de ácidos grasos poliinsaturados de cadena larga

by Chávez Servín, Jorge Luis

Abstract (Summary)
SUMMARY: In order to bringing the composition of infant formula closer to that human milk, it is supplemented with long-chain polyunsaturated fatty acids (LC-PUFA), mainly arachidonic acid (AA) and docosahexaenoic acid (DHA), which have an important role for the optimal visual and neural development of the newborn. In the other hand LC-PUFA are very susceptible to oxidation in this kind of food products. In this work it is evaluated the stability of several infant milk-base formulae supplemented with different sources of LC-PUFA: egg yolk phospholipids, microencapsulated fish oil and single cell oils. Besides several commercial infant formulae are studied.
This document abstract is also available in Spanish.
Bibliographical Information:

Advisor:López Sabater, Carmen; Castellote Bargalló, Ana I.

School:Universitat de Barcelona

School Location:Spain

Source Type:Master's Thesis

Keywords:nutrició i bromatologia


Date of Publication:07/27/2007

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