Estudios de estabilidad en preparados de base láctea suplementados con diferentes fuentes de ácidos grasos poliinsaturados de cadena larga
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.
Advisor:López Sabater, Carmen; Castellote Bargalló, Ana I.
School:Universitat de Barcelona
Source Type:Master's Thesis
Keywords:nutrició i bromatologia
Date of Publication:07/27/2007